SHIOK Fire & Fin Assistant Package 10-100pax

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 12 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 10–11pcs 🦐 Wild Tiger Prawns Gumbo Style 1kg (16–17pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 500g 🦑 Mala Squid 400g 🐟 Fish Otah 5pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 1kg 🐖 Hokkaido Pork Collar Szechuan 500g 🍗 Chicken Thigh Ginger & Scallion 1kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 400g Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 600g With a smoky mesquite rub. 🧅 White Onion in Foil 500g Sweet, simple, and sealed for flavour. 🥦 Broccoli 600g Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 Shiok BBQ Assistant (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 24 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 20–22pcs 🦐 Wild Tiger Prawns Gumbo Style 2kg (32–34pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 1kg 🦑 Mala Squid 800g 🐟 Fish Otah 10pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 2kg 🐖 Hokkaido Pork Collar Szechuan 1kg 🍗 Chicken Thigh Ginger & Scallion 2kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 800g Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 1.2kg With a smoky mesquite rub. 🧅 White Onion in Foil 1kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 1.2kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 Shiok BBQ Assistant (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 36 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 30–33pcs 🦐 Wild Tiger Prawns Gumbo Style 3kg (48–51pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 1.5kg 🦑 Mala Squid 1.2kg 🐟 Fish Otah 15pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 3kg 🐖 Hokkaido Pork Collar Szechuan 1.5kg 🍗 Chicken Thigh Ginger & Scallion 3kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 1.2kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 1.8kg With a smoky mesquite rub. 🧅 White Onion in Foil 1.5kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 1.8kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 2 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 48 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 40–44pcs 🦐 Wild Tiger Prawns Gumbo Style 4kg (64–68pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 2kg 🦑 Mala Squid 1.6kg 🐟 Fish Otah 20pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 4kg 🐖 Hokkaido Pork Collar Szechuan 2kg 🍗 Chicken Thigh Ginger & Scallion 4kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 1.6kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 2.4kg With a smoky mesquite rub. 🧅 White Onion in Foil 2kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 2.4kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 2 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 60 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 50–55pcs 🦐 Wild Tiger Prawns Gumbo Style 5kg (80–85pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 2.5kg 🦑 Mala Squid 2kg 🐟 Fish Otah 25pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 5kg 🐖 Hokkaido Pork Collar Szechuan 2.5kg 🍗 Chicken Thigh Ginger & Scallion 5kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 2kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 3kg With a smoky mesquite rub. 🧅 White Onion in Foil 2.5kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 3kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 2 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 72 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 60–66pcs 🦐 Wild Tiger Prawns Gumbo Style 6kg (96–102pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 3kg 🦑 Mala Squid 2.4kg 🐟 Fish Otah 30pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 6kg 🐖 Hokkaido Pork Collar Szechuan 3kg 🍗 Chicken Thigh Ginger & Scallion 6kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 2.4kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 3.6kg With a smoky mesquite rub. 🧅 White Onion in Foil 3kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 3.6kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 2 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 84 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 70–77pcs 🦐 Wild Tiger Prawns Gumbo Style 7kg (112–119pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 3.5kg 🦑 Mala Squid 2.8kg 🐟 Fish Otah 35pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 7kg 🐖 Hokkaido Pork Collar Szechuan 3.5kg 🍗 Chicken Thigh Ginger & Scallion 7kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 2.8kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 4.2kg With a smoky mesquite rub. 🧅 White Onion in Foil 3.5kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 4.2kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 3 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 96 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 80–88pcs 🦐 Wild Tiger Prawns Gumbo Style 8kg (128–136pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 4kg 🦑 Mala Squid 3.2kg 🐟 Fish Otah 40pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 8kg 🐖 Hokkaido Pork Collar Szechuan 4kg 🍗 Chicken Thigh Ginger & Scallion 8kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 3.2kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 4.8kg With a smoky mesquite rub. 🧅 White Onion in Foil 4kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 4.8kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 3 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 108 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 90–99pcs 🦐 Wild Tiger Prawns Gumbo Style 9kg (144–153pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 4.5kg 🦑 Mala Squid 3.6kg 🐟 Fish Otah 45pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 9kg 🐖 Hokkaido Pork Collar Szechuan 4.5kg 🍗 Chicken Thigh Ginger & Scallion 9kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 3.6kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 5.4kg With a smoky mesquite rub. 🧅 White Onion in Foil 4.5kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 5.4kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 4 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.

🌊 The ‘Fin’ (From the Sea): 🦪 XL Hyogo Oyster 120 pcs With smoked garlic and parsley butter. 🐚 Furikake & Tarragon Buttered Scallop 100–110pcs 🦐 Wild Tiger Prawns Gumbo Style 10kg (160–170pcs) 🐠 Sakura Ebi Sambal Pangasius Fish 5kg 🦑 Mala Squid 4kg 🐟 Fish Otah 50pcs 🔥 The ‘Fire’ (From the Land): 🥩 Aus Black Angus Beef Rump Cap Umami Rub 10kg 🐖 Hokkaido Pork Collar Szechuan 5kg 🍗 Chicken Thigh Ginger & Scallion 10kg 🥦 The Sides (From the Garden): 🍄 King Oyster Mushroom 4kg Marinated in bright shikuwasa ponzu. 🫑 Bell Peppers 6kg With a smoky mesquite rub. 🧅 White Onion in Foil 5kg Sweet, simple, and sealed for flavour. 🥦 Broccoli 6kg Lightly seasoned 👨‍🍳 Your Grill Crew: 👨‍🍳 4 Shiok BBQ Assistants (3 Hours) to manage and cook all the food.