Totally Lit: Scale to Tail by Fervor
Dates
Friday 3 October & Saturday 4 October | 6pm - 10pm
General Admission | $225 + booking fee per person for a 10 course degustation menu
Ages
Adults
Site access information
WA Maritime Museum is mostly accessible, excluding tours aboard the HMAS Ovens. Call 1300 134 081 for assistance. More about accessibility and amenities >
Over two intimate evenings, Chef Paul and the Fervor team will present an immersive dining experience honouring Fremantle/Walyalup’s deep relationship with the ocean.
Led by acclaimed chef Paul ‘Yoda’ Iskov, Fervor is known for crafting unique, site-specific degustation experiences that celebrate connection to Australia’s rich landscapes.
Over two intimate evenings, Chef Paul and the Fervor team will present an immersive dining experience honouring Fremantle/Walyalup’s deep relationship with the ocean. Taking inspiration from Scale to Tail, the book co-authored by Paul and marine scientist Jordan Goetze, this 10-course degustation will highlight sustainably sourced seafood and reflect the surrounding coastline throughout the menu.
Each dish will be paired with wines from Plantagenet, carefully selected to complement the experience. Set on the balcony of the Maritime Museum, with views across the working harbour, ships will glide quietly past as the evening unfolds.
Across the evening, guests will have the opportunity to engage with the Fervor team, gaining insight into the inspiration, sourcing, and stories behind each course.
** Special Offer – Be one of the first 10 people to book and receive a complimentary copy of Scale to Tail, courtesy of UWA Publishing.
Note
- The menu will be revealed on the night.
- While care is taken to accommodate dietary needs, we cannot guarantee against all allergens.
- Fervor reserves the right to postpone, move or cancel the event due to unforeseen circumstances. In such cases, all ticket holders will be notified as soon as possible.
About your host
Paul ‘Yoda’ Iskov is Head Chef, and established Fervor to give back to his community by connecting people to local ingredients. Many of these have been marginalised because of food inequalities. Passionate about sustainability, First Nations rights and local excellence, Yoda has trained many young chefs in the pleasures and challenges of high end cooking, thinking through production and taste along the way. Although he has experience in the world’s best restaurants including time at Amuse (Perth), Noma (Copenhagen), DOM (Sao Paulo), and Pujol (Mexico City), Yoda loves the coastline of Noongar Country, especially near Kinjarling in the Great Southern, and can often be found in the water, his second home.
Yoda is co-author with Jordan Goetze of Scale to Tail (UWAP), a sustainable cookbook for Australian seafood, and Winner of the 2022 Gourmand World Cookbook Award for Best Australian Sustainability Book.
Presented in association with WA Maritime Museum and Heyder & Shears
Sponsored by Plantagenet Wines
