For the remaining weeks of winter, Perrier-Jouët invites Sydneysiders and visitors to the harbour city to celebrate a captivating fusion of food, champagne and culture at the iconic Shell House.
Hosted high above Sydney’s vibrant city streets, the Perrier-Jouët winter program of Champagne Moments at Shell House offers a range of interactive experiences including the unforgettable dinner event Wet, Cold + Delicious and the Perrier-Jouët Crab + Caviar experience.
On the evening of Monday 17 July, the second edition of Wet, Cold + Delicious: ‘A deep dive into tuna’ will welcome back three esteemed hosts: seafood expert John Susman, chef Narito Ishii and Good Food chef of the year nominee Toshihiko Oe, creator of Sushi Oe in Cammeray. For the special ticketed event, Shell House culinary director Joel Bickford and head chef Aaron Ward have curated a tantalising five-course menu centred around the southern bluefin tuna season.
Guests will be treated to a live Maguro Shoten experience – a unique occurrence in Australia inspired by the popular izakaya restaurant in Japan – and immerse themselves in a dining adventure consisting of food and wine pairings expertly crafted by Alex Kirkwood, food and beverage director at Shell House, and Sydney-based wine and beverage curator Shun Eto.
The theatrical Maguro Shoten showcase involves the presentation of a 120-150kg tuna in the Clocktower Bar which is then precision-cut by Narito and Toshihiko. The pieces of sliced tuna will then be auctioned to the crowd, with all proceeds going to The Buildcorp Foundation, an organisation focussed on supporting good mental health and ending suicide.
The evening will commence with a glass of Perrier-Jouët, served to guests in the Clocktower Bar, followed by a visually stunning and sensorial feast in the dining room. Showcasing the finest produce from Pavo and Heidi Walker of Walker Seafoods, renowned for their excellence in the East Coast tuna fleet, the menu explores the delicate flavours of albacore, southern bluefin, yellowfin and blue eye. Joel and Aaron will also share their insights on the sustainability of both local and imported tuna.
Throughout the winter season, guests of Shell House can also indulge in the Perrier-Jouët Crab + Caviar experience, elevating on-site dining until the end of August. This exclusive offering allows guests to savour the restaurant’s signature crab and caviar alongside a pre-ordered bottle of Perrier-Jouët Grand Brut: a testament to the heritage and expertise of the French champagne house.
Priced at $150 for two guests, the caviar experience is an open invitation to bask in Sydney’s wintertime golden hours while sipping on the enchanting and harmonious champagne. The limited-time offer can be enjoyed across multiple levels of Shell House, including the ground-floor Menzies Bar, the dining room and terrace, Clocktower Bar on level nine, and Sky Bar on level 10.
Wet, Cold + Delicious: ‘A deep dive into tuna’ experience:
Shell House Clocktower Bar, dining room and terrace – 37 Margaret Street, Sydney
· 6:30pm, Monday 17 July
· Tickets on sale now
· $295 five-course dinner (without wine) or $395 five-course dinner with paired wine
· Bookings via shellhouse.com.au
· Menu sample: here
Perrier-Jouët – Crab + Caviar experience:
Shell House – 37 Margaret Street, Sydney
· Available throughout winter
· $150 pre-ordered bottle of Perrier-Jouët Grand Brut served with signature Shell House crab and caviar
· Bookings via shellhouse.com.au
Quoted prices are exclusive of a 4% processing fee.
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