Salt Baked Sea Bream

This dramatic dinner designed by Chef Alex Chen is made for seafood lovers – you’ll master two methods that celebrate the natural flavours of the premium fish provided. Perfect your plating skills with a starter of sashimi-grade Hamachi Crudo, dressed with vibrant yuzu, shiso and nori. You’ll take on the surprisingly approachable salt bake method for your main course, which results in perfectly cooked fish and has a most impressive presentation. Serve and break into the salt crust tableside for a most theatrical dinner experience.

We suggest pairing this seafood-forward menu with Culmina’s vibrant Gruner Veltliner. Strategically grown in one of the highest vineyards of the Okanagan, this wine presents elegant aromas of mineral and stone fruit, expect to be wowed by bright tropical flavours and a surprising spicy spin on the palate.

The rotating roster of future chef-led experiences can be viewed here.