Eyre Peninsula : Take a Walk on the Wild Side

Step into The Wild Side, an evening of storytelling and sensory discovery as the Arkaba’s iconic Top Room transforms into an immersive Eyre Peninsula escape.

From the pristine waters of Streaky Bay to the rugged coastline of Port Lincoln, guests will indulge in an eight-course degustation that celebrates the untamed bounty of South Australia’s west coast.

Each dish will be perfectly paired with wines from Lincoln Estate and Peter Teakle Wines, spirits from Coffin Bay Distilling Co. and West Coast Distillery, and craft brews from Jump Ship Brewing.

Guests will be welcomed with a taste and delight by Head Chef Jasper Green, who will open the evening with a live Hiromasa kingfish sashimi demonstration, showcasing his precision knife work and the artistry behind perfect sashimi and Jump Ship Brewing will have a tasting station as guests arrive to sample their selection of beers.

The dining journey begins with “First Light on the Coast” — two-way oysters from Cape Bauer Oysters, introduced by special guest speaker Louis from Cape Bauer Oysters, who will share insights into the pristine waters and sustainable practices behind his world-class shellfish.

Next, guests will “Dive In” to a spectacular seafood celebration featuring half-shelled scallops, bluefin tuna, Spencer Gulf prawns, Kinkawooka mussels and garfish — a tribute to the ocean’s generosity and the Eyre Peninsula’s wild, windswept beauty.

Adding a captivating layer of adventure, Rodney Fox Shark Expeditions will present stunning underwater footage and remarkable stories from beneath the waves, offering a rare glimpse into the world of great white sharks and the Eyre Peninsula’s crucial role in marine conservation.

This intimate event invites guests to experience the Eyre Peninsula like never before — through its food, its people, and its stories. Each course will evoke a sense of place, celebrating the connection between land and sea, and the wild elegance of South Australia’s coast.

INCLUSIONS –

• Food: eight-course degustation that celebrates the untamed bounty of South Australia’s west coast.
• Beverages: Each dish will be perfectly paired with wines from Lincoln Estate and Peter Teakle Wines, spirits from Coffin Bay Distilling Co. and West Coast Distillery, and craft brews from Jump Ship Brewing.
• Entertainment: a live Hiromasa kingfish sashimi demonstration by Head Chef Jasper Green and Rodney Fox Shark Expeditions will present stunning underwater footage and remarkable stories from beneath the waves.

MORE INFORMATION –

• Age 18+ event
• Wheelchair accessible, accessible toilet 

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the organiser of this event prior to purchasing.

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