You love seafood – and, in South Australia, you have many sources. Then comes this dream day trip, a chance to turn the dial. Explore a private island home to Rumi on Louth, South Australia’s first luxury eco resort.
Guests will fly to Port Lincoln from Adelaide and travel by amphibious boat to nearby Louth Island. Think ocean air and sweeping views as you set forth, followed by a series of very special dining experiences. Canapes and paired drinks will be provided at three stops along the way, with chefs and producers on hand to offer their insights.
A seated three-course lunch at the new Samphire restaurant is next. Expect to see a full spectrum of Eyre Peninsula seafood – oysters, tuna, prawns and abalone – followed by a lavish dessert.
Five chefs will share the journey. Darren Robertson – former Tasting Australia co-festival director – continues to helm a suite of Three Blue Ducks restaurants and Bondi’s Rocker. Shannon Fleming traded fine dining for an Adelaide Hills lifestyle and the Lot.100 kitchen, while Jo Barrett has also pursued regional opportunities. Her latest: the wildly popular Little Picket. McLaren Vale is home to Fabian Lehmann, noted executive chef at Maxwell Wines, while Rumi on Louth head chef Jono Sweet was raised on the Eyre Peninsula and takes inspiration from its abundance.
