From Ocean to Plate: Chefs Fishermen Unite to Celebrate South Coast Seafood
Sat 25 Jul '26
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Overview
An immersive culinary event bringing together leading chefs, fishermen and producers to showcase the exceptional seafood, knowledge and craftsmanship of the NSW South Coast.
As Australia's appetite for provenance and sustainable seafood continues to grow, the NSW South Coast will take centre stage this July with a unique culinary event celebrating the region's extraordinary ocean-to-plate story. Hosted at Worrowing Estate Jervis Bay.
The event…
An immersive culinary event bringing together leading chefs, fishermen and producers to showcase the exceptional seafood, knowledge and craftsmanship of the NSW South Coast.
As Australia's appetite for provenance and sustainable seafood continues to grow, the NSW South Coast will take centre stage this July with a unique culinary event celebrating the region's extraordinary ocean-to-plate story. Hosted at Worrowing Estate Jervis Bay.
The event will feature guest chefs Alex Prichard, formerly of Icebergs, now Owner and Culinary Director of Sara Dining in Berry, Sean McCarthy of Season and Savour, and Jono Hall of Salted Butter, who will collaborate on a seafood-focused menu designed to showcase the purity and quality of South Coast produce.
A highlight of the afternoon will be a live tuna breakdown and fish butchery demonstration led by Bosley McGee, former manager of Josh Niland's Fish Butchery.
The experience will be complemented by a carefully curated beverage program featuring the team from Henry Clive, alongside Jaime Clark of Joval Wines, who will guide guests through thoughtful wine pairings designed to elevate the natural flavours of the seafood.
Beginning with the fish butchery and tuna breakdown demonstration before moving into a seated dinner, the event has been designed to celebrate not only exceptional produce but also the people and knowledge behind it.
Get in touch
Location
Worrowing Jervis Bay
45 The Wool Road Melaleuca Venue Worrowing Heights NSW 2540 Australia
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Accessibility
A quiet space is available at the venue/ facility
Actively welcomes people with access needs.
Caters for people who use a wheelchair.
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
Have an accessible public toilet which is unlocked
Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Offer a range of contact methods for receiving complaints
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)