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3 hour class.  Celebrate with the Seafood School team for our final class of 2018 and enjoy crayfish, oysters, fresh fish, seasonal produce, bubbles, premium Babich wines and Birkenhead Brewing Company craft beer.  Be quick with this one……it will sell out fast.  Start with half shell Pacific oysters with shallot mignonette.  Followed  by miso baked salmon, asparagus and black garlic with a fresh radish salad PLUS crayfish and roast fennel with rocket, ciabatta  and tarragon mayonnaise.

Complimentary beverage on arrival.

Bar open from 5pm.  Class starts promptly at 5.30pm.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef


Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Thu, 20 Dec 2018
8:30pm (approximately)
$120 per person
Sold Out
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"