Wild Caught Uni - After Dark Dinner Series

When the market closes, a different kind of experience begins.

For one night only, Adelaide Central Market will open privately after dark for an intimate long table dinner celebrating seasonality, wild seafood and the people behind the produce.

At the heart of the evening is wild-caught sea urchin — hand-harvested by divers and served across an 8-course menu that captures the beauty of produce at its peak.

Led by Chef Jamie Steele, former Head Chef at d’Arenberg’s, this dinner brings together a deep respect for Australian seafood, local growers and the community that connects them. Chef Pablo will also be sharing a selection of dishes of his own, adding another layer to the evening and showcasing what Fair Seafood does best — exceptional produce, sourced with care and served with purpose.

A rare after-hours dining experience inside one of Australia’s most iconic food markets.

Wednesday 8 July
$140 per person
Limited seats available.

Next month will be different chef and highlighting a difference produce. Follow along.

OYSTERS, PICKLED CUCUMBER AND KOMBU, TOASTED SESAME.

UNI, OYSTER GELÉE, NORI, YUZU‑PONZU, IKURA

DRY-AGED KINGFISH, SEA URCHIN & MELON AGUACHILE, FINGER LIME

YUZU‑CUCUMBER GRANITA

KENT PUMPKIN & SEA URCHIN BOBO, COCONUT, DENDE OIL

DEEP SEA COD, UNI BUTTER, POTATO FONDANT, EDAMAME

SQUID‑INK TAGLIOLINI, SEARED SCALLOP, UNI CREAM, FINGER‑LIME, IKURA

YUZU PANNA COTTA, SUNRISE LIME, CANDIED NORI