Shed 5 occupies one of the oldest wharf stores in Lambton Harbour. A water’s edge position and in-house fishmonger contribute to its standing as Wellington’s premier seafood restaurant.
Jacob was a kitchen hand here at Shed 5 for 21 years. Not only a great kitchen hand but a great Koro to his whanau and an all-around awesome kiwi bloke. An absolute legend in every sense of the word. Every rostered day for over 20 years he would make the journey from Cannons Creek into Queens Wharf. The level of pride in his work was unparalleled and the effort he put in has never been surpassed. But even after a long and gruelling week of dishes and prep, he will still muster the energy to play rugby in Porirua for the Golden Oldies and then head over to Ngawi for a dive of kai moana for his mokos. Jake was an inspiration in many ways but most of all he will be remembered for his humility, for how he conducted himself, and the mana he carried with him wherever he went. This dish is my homage to my old friend and colleague and for his passion for a "bloody good dive over the weekend at Ngawi".
Dish Description: Tora Collective crayfish mousse with Kingsmeade Ngawi brie, spinach, Mushroom House oyster mushrooms, crayfish and tomato bisque.
Availability: Lunch & Dinner
Grenada Bay rum, tomato consommé, citrus, fino sherry and hickory smoke. Accompanied by a smoked bacon hock, Dijon bechamel, Kingsmeade Mt. Bruce havarti and gruyere Monsieur in Arobake rye and caraway sourdough.
Tomato consommé, citrus and hickory smoke. Accompanied by a smoked bacon hock, Dijon bechamel, Kingsmeade Mt. Bruce havarti and gruyere Monsieur in Arobake rye and caraway sourdough.