Tom and Cole of Strait Speared have been supplying Wellington's best venues with spear-caught butterfish for four years using methods that have minimal impact on the ocean. Knowing your fisherman matters, and tonight they're coming to the table to talk you through why. A nine-course degustation using all the parts of the butterfish: fillets, collars, roe. Each preparation different, each one revealing something new about the fish and the selectivity it takes to harvest responsibly. You'll chat with the fishermen about their work, with the chef about different butterfish preparations, and with the people beside you as course after course unfolds. This is what transparent seafood looks like when the person who caught it is sitting across from you. Your ticket includes nine courses and one welcome drink on arrival. Additional alcohol can be purchased.