Arrive 9.00am-9.15am. Celebrating the glorious Scallop and other local seafood species. Prepare, cook and eat a seven-course lunch, under the expert guidance of our owner/chef, Paul Webbe. 
Dishes may include Carpaccio of Scallop, Scallop Ceviche, Scallop with Vietnamese Dressing, Pan Fried Pork Belly with Scallops,
to name just a few.
under the close supervision of Chef/Teacher Paul Webbe.