LAUNCHING IN SUMMER 2016!!

'Ocean to Plate'

...the ultimate seafood culinary experience...


Join the crew onboard 'Asherah' for a tantalising seafood culinary experience in its most pure and natural form.

Throughout the cruise, produce is harvested directly from the ocean floor in various locations within the bay.  Passengers are given the opportunity to join our skipper and crew in this 'hunter-gatherer' experience of diving for razor fish and abalone, shucking oysters, catching blue swimmer crabs and fishing for tommies, salmon and garfish from the back of the vessel.

Each component of your catch is delicately prepared onboard by our experienced culinary chef and presented as an array of delectable canap├ęs.

Selectively paired with local sparkling, white and red wines, this experience is destined to unleash the true flavours of the Seafood Frontier.


PACKAGE OPTIONS

Cruise Departing from the Streaky Bay Jetty

5 hour duration

$440 pp minimum 6 guests

Inclusions :

Pick up and Drop off from the Streaky Bay Jetty

Cruise : Seafood Degustation and Wine Pairing

Snorkels, Masks and Towels


Escape to the Seafood Frontier 1 Day Package From Adelaide

8.5 hour duration

2 guests : $5,500 pp

4 guests : $2,750 pp

6 guests : $1,835 pp

Inclusions :

Private Flights with Ross Air Travel - Adelaide to Streaky Bay return

Complimentary on-site parking at the Adelaide Airport

Complimentary morning tea in the Ross Air Travel Private Departure Lounge

Streaky Bay Transfers from Airstrip to Vessel

Cruise : Seafood Degustation and Wine Pairing

Snorkels, Masks and Towels



SAMPLE MENU

Oysters : 

Mint and Lime Ice Shooters with Vodka Infused Oysters

  Bloody Mary Oyster Shots with Vodka

  Natural Streaky Bay Oysters dressed with Wasabi Mayonaise, Wakame, and Black Caviar

    Natural Streaky Bay Oysters served with Pickled Ginger and Lemon

Razor Fish : 

Sliced Sashimi style served with Pickled Ginger and Wasabi

    Razor Fish Ceviche

Abalone : 

Sliced Sashimi style served with Pickled Ginger and Wasabi

    Sizzling Garlic Abalone with Shiitake Mushrooms

Blue Swimmer Crab : 

Served Whole and Sizzling from the BBQ Plate

Fish : 

Sliced Sashimi style served with Sweet Soy Sauce and Wasabi

Fruit : 

Seasonal fruit and  nuts

Chocolates : 

Port Lincoln MELT Chocolate Truffles 

Coco Mint Chocolates

Wines : 

Lincoln Estate Diamond Sea Sparkling

  Boston Bay The Clare Riesling

  Lincoln Estate Sashimi Sauvignon Blanc

    Boston Bay Cabernet Sauvignon

    Lincoln Estate Blacklip Shiraz