All Tuckered Out by Jack Huxtable | After Dark Series

After Dark is back — and this time, we’re bringing one of Australia’s rising young chefs home.

For one night only, Jack Huxtable returns to South Australia to join Fair Seafood for All Tuckered Out — a dinner inspired by the incredible seafood coming through our doors and the Australian coastline that has shaped Jack’s cooking.

Beginning his career at just 16, Jack has worked in some of Australia’s most acclaimed kitchens, from Restaurant Botanic to Melbourne’s three-hatted Amaru, where he worked his way up to Sous Chef. His cooking is deeply rooted in Australian produce, with a focus on native ingredients, fermentation, preservation and fire.

For All Tuckered Out, Jack will work alongside Fair Seafood to build a menu around carefully sourced, seasonal seafood — allowing the produce to lead while bringing in native flavours, fire and thoughtful technique.

Before heading to London later this year to begin the next chapter of his career, Jack is coming home to cook one more dinner in South Australia.

All Tuckered Out is a celebration of home, the coastline and the incredible produce that surrounds us.

After Dark at Fair Seafood.
One night. One chef. One menu led by the sea and the season.


Ticket price: $180 per person
Location: Fair Seafood, Adelaide Central Markets.

Central Markets will be closed - Please find the sign outside the gates on Gouger street near Haigh's Chocolates Central Market and the construction site.
Doors open at 6:15pm

Menu Listed Below

Yabby
Spring Gazpacho and lemon myrtle

Octopus
Anchovy, Olive, and finger lime

Snapper
Shiso and green ants

Scallop
Artichoke, macadamia and paperbark

Mud Crab
Asparagus, egg yolk and desert lime

Native Seed Bread
Bottarga butter – nasturtium marinated roe

Abalone
Spring ragù, sea lettuce and eucalyptus

Nannygai
Native curry, spring garlic and lemon aspen leaf

Bunya
Vanilla, coconut and sunrise lime

Parsnip
Jasmine and sweet native vadouvan

Lemon Thyme
And sandalwood

Strawberry
And verbena