Overview
When Vivid Sydney switches on in the colder season, we're often eating a lot of comfort food. Pub roasts, charcoal-cooked delights and cosy slow-cooked meals are the typical winter fare, but the historic hotel-turned multi-storey hospitality space is taking a page from a stereotypically summery menu for its part in the citywide celebration.
That comes in the form of two special events, one a returning favourite and the other a new offer for the new year. The latter is 'Oysters in the House', a one-day-only extravaganza of the humble mollusc and its unshakable grip on luxury cuisine on Sunday, June 7. Taking over multiple levels of the space, guests will be able to take part in oyster shucking demonstrations, oyster masterclasses and a limited oyster-inspired snack menu — all pairable with Archie Rose martinis and leading Semillon from wineries across the state.
At the heart of the aforementioned masterclasses is Joshn Susman AO, the founder of Fishtales and Chair of Judges at the Sydney Royal Oyster Competition. He'll share wisdom on how to judge and enjoy oysters like a pro — including all the mandatory jargon — which will make anyone who attends the dedicated oyster expert for their friends. You'll also be able to meet oyster farmers from all over NSW, bringing produce from Merimbula, Port Stephens, Pambula, Wapengo and Wallis Lake.
The returning event on the Vivid lineup is 'Wet, Cold + Delicious' — an evening all about the steak of the sea: tuna. Beginning in the Clocktower Bar, you'll get a glass of Ruinart champagne to sip as you watch Chef Narito Ishii break down a best-in-class Bluefin Tuna, before hosting a Maguro Shoten — a traditional market-style auction — before sharing his wisdom on tuna alongside John Susman.
Then, you'll move to the dining room to enjoy a five-course dinner designed by Shell House Culinary Director Joel Bickford and Head Chef Jarrod Walsh. While it's not the tuna you'll just have just watched being auctioned off, you'll tuck into tuna-based treats like Toro on Toast with bullhorn pepper and whipped roe, Albacore "Lasagne" and Tuna Wellington with stinging nettle, bone marrow, and a black truffle bordelaise.
"At Shell House we are committed to producing events of the highest standards and experiences that elevate dining. We love sharing the deep relationships we have with our producers and industry friends and dinners like these are genuinely moments that our entire team enjoy hosting," said Brett Robinson, CEO of The Point* Group.
Tickets to Oysters in the House and Wet, Cold + Delicious are on sale now, for more information, visit the Shell House website.