Never before have so many seafood degustations happened in the one place and time, and what a line-up! More tastings on offer than you can poke a fish at!
Event tickets for two types of degustations can be purchased; seated in the Boathouse Restaurant or standing in the Stand-Up Tasting Garden.
Three Fish meet Three Chardonnay
The number 1 ticket holder of the Fish & Sips Festival will be doing her $45 “Three Fish meet Three Chardonnay” Degustation dinners as well. Three short courses of WA seafood matched to three WA wines. The session lasts only 45 minutes so you don’t miss out on all the action of the festival.
Saturday: 8pm (Sold out!)
Melissa from Young George is offering two styles of her signature degustations.
2 Fish 2 Wines
Join us in the dining room overlooking the stunning Indian Ocean as Melissa serves up two courses of delicious WA seafood matched with Walsh & Sons Margaret River premium wine.
Friday night dinner session: 7pm
Saturday night dinner session: 7pm
$45pp 45 mins
By-catch by the Sea
Four small courses utilising species that get caught by accident!!
By-catch, in the fishing industry, is a fish or other marine species that is caught unintentionally while catching certain target species and target sizes of fish, crabs etc. By-catch is either of a different species, or is undersized or juvenile individuals of the target species.
Melissa brings her no waste policy to the create a menu made from WA fresh seafood in the wrong place at the wrong time.
Saturday lunch session: 12.30-1.30pm
Sunday lunch session 12.30-1.30pm
$50pp includes 2 wines
Join Sweetwater’s Chef Leigh Power as he and his team guide you through the art of all things Yum Cha. He will have two options on offer.:
Sweetwater Yum Cha by the Sea
A Yum Cha tasting style event fully focused on WA seafood. Six items served in a shared style À La Sweetwater service styles.
$35 inclusive of wine - 2 tasting pours.
Saturday at 2:30pm, Boathouse Restaurant Room - $35
Sunday at 12.30pm, Boathouse Restaurant Room - $35
Dumpling Master Class
Explore the art of dumpling rolling, using the best WA produce to teach home cooks the secret art of the dumpling.
This hands on dumpling master class for up to 18 pax package includes:
35 minute tutorial on making of two varieties of dumplings (All WA seafood)
Dumpling recipe book
Tasting of your creations (served canapé/sharing style)
A glass of wine.
Saturday at 12.00pm, Stand-up Tasting Garden - $35
Sunday at 12.00pm, Stand-up Tasting Garden - $35
Uma Ceviche Masterclass
Alejandro Saravia will be flying in from Melbourne doing his famous “History of Ceviche Masterclass”. Yes! the one the chefs of Perth are already signing up for!
One of the best ways of discovering Peru is through food, a true reflection of the spirit of a country that is diverse, adaptable and always reinventing itself.
Join Chef Alejandro Saravia as he showcases the most famous dish to come out of Peru, ceviche. A dish that is simple, delicious and fresh but with a preparation that must be meticulously executed.
This masterclass is an amazing opportunity to learn how to select the perfect seasonal seafood, how to prepare and also how to serve this classic dish.
During the class you will be treated to a 3 course 'Cevicheria' style menu matched to Peru's national cocktail, the Pisco Sour.
*This masterclass is a sit down event and is not interactive*
Pisco Sour on arrival
'Tigers milk, market style'
Shark Bay Goldband snapper, Peruvian yellow chilli, lemon, lime, charred sweet corn, caramelised sweet potato slices
Finely sliced Abrolhos Island Amberjack, Peruvian sundried chilli and miso dressing, crispy nori seaweed, scampi roe
Picante de Mariscos
Catch of the day, Abrolhos Islands half shell scallops, prawns, green cabbage, roasted Andean chilli sauce
Saturday at 1.00pm, Boathouse Room - $55
Sunday at 1.30pm, Boathouse Room - $55
The Stand-Up Taster Garden is designed to get you an insight into the world of wines and seafood, a quick taste and then back to the festival.
Sessions are available to purchase on the day, there are two MYO dumpling classes with Leigh from Sweetwater above that can be purchased prior.
Sessions coming available:
Sardines a la Plancha.
Gord from Cook and Mason will go through the basics of a classic beach dish, paired with wine from our sponsors - $12 wine and sardine
Matsos Spicey Beer Batter Class
Enjoy a spicy Matsos matched to an equally tasty beer battered piece of fish. How to make the perfect beer batter and taster of food and drink - $12
There is a pop up stall on the beach for every session. A special one-off light entree sized item will be sold straight off the BBQ on the beach, spectacular! So make your way out to the coolest beach in the world where the BBQ, DJ and the bar will be open!
Sessions booked so far:
Catch of the Day with Gord from Cook and Mason
Saturday and Sunday Lunch
Amanda and Blake Proud from MKR on the BBQ
Stuart Laws Seafood Louisiana Broil, delicious!