12/13/14th APRIL 2024
Our incredible chefs have created an amazing menu to celebrate the freshest seafood of the surrounding Abrolhos Islands. Featuring the best seasonal WA produce the chefs will deliver a culinary journey of contemporary fine dining dishes.
Guy Jeffreys is the executive chef for Fogarty wine group.
At Millbrook Winery in Jarrahdale they serve estate-grown modern country food. While he features local artisan producers on the menu, the kitchen team are known for growing heirloom vegetables from saved seed in the property’s one acre garden. This approach to food has won much acclaim for the venue over the past 10 years under Guy’s guidance including a critics choice review in The New York Times.
At Bunkers Beach House, a casual seafood eatery, in Bunker Bay, they serve only West Australian seafood. While he uses vegetables grown at Millbrook Winery the kitchen team are known for serving only line caught or by-catch West Australian seafood. Guy has taken on this project in 2019 and in the first month been awarded top 25 by the West Australian Good Food Guide Awards in the casual dining category.
At Evans and Tate in Margaret River Guy is about to launch a new picnic based menu specialising in house Australian cold cut meats, breads and vegetable/fruit preserves. Stay tuned.
One of Perth's finest chefs,Gord is the head chef of The Heritage Wine Bar on St Georges Terrace
His approach is underpinned by respect for technique, quality local ingredients and a drive for sustainability.
"I like to think my food is simple and understated. There's layers of technique behind the scenes, but I don't like to be showy, just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate."
A waterside setting defines fine dining
at the Abrolhos Islands.
Held at postcard perfect Post Office Island lagoon,
Guy Jeffreys and Good Kahle will take you on a culinary journey with the best local seafood and freshest produce
paired with an incredible drink selection..
Don't miss the opportunity to be part of this exclusive
and intimate event. Tickets are limited (60pp/day), they won't last.
tickets on sale
This is a unique festival celebrating our family's Abrolhos life style.
Post Office Island, located in the Southern Group of the Abrolhos, is your setting for the day.
Our chefs Guy Jeffreys and Gord Kahle will deliver an incredible menu working with the Mid West local producers.
The Abrolhos seafood produce will be combined with land ingredients, a celebration of the WA sea and land. Like our previous edition this unique culinary journey will be paired with an incredible drinks menu.
We have refined the wine selection with the continuing support of the Fogarty Group, beer by WA legends Gage Roads beers, ciders by Funk Cider and cocktails by Campari.
A very welcome addition to our menu is La Lallier Champagne: the prestigious thousand year old grand cru vineyard will be showcased for the first time at the Abrolhos Islands.
This will be a culinary journey not to be missed!
Our "Culture Bites" will include ART, MUSIC and PEARLS.
Live music sessions by Tom Fisher: Tom brings the heart of current country blues rock, beautifully crafted original songs.
Discover the natural gems of the sea, LIDDON PEARLS, and understand the art of culturing pearls.
Together we will create a sensory feast!
HOW TO GET TO POST OFFICE ISLAND:
Post Office Island is in the Pelsaert Group of Abrolhos Islands and our Group doesn't have an air strip like Easter or Wallabi Groups.
The best way to visit us is by boat. You can anchor your boat around Post Office, please contact us if you need information about anchorage position.
Post Office Island has a helipad, get in contact with us to arrange a landing schedule.
Book a 5 day cruise with the amazing team of Ecoabrolhos (www.ecoabrolhos.com.au)
Pearls and Plates lunch runs from 11am till 4pm.
Camping or accomodation is not allowed on Post Office Islands.
WE DON'T ARRANGE TRANSPORT TO THE ISLAND.
Post Office Island,
Picture by Nic Duncan
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