Seafood Lover’s Weekend (3 days)

Lovers of fine seafood – this is the ultimate taste sensation experience!

Port Lincoln is known as the seafood capital of Australia with good reason.  Eat fresh local produce, dine at leading restaurants and enjoy a superb gourmet lunch at Boston Bay Winery, complemented with local award-winning wines.  Tour the amazing seafood industry, enjoy a relaxing cruise on Boston Bay and learn how to shuck oysters.  Join an exclusive seafood masterclass with renowned local chef Kris Bunder in his waterfront home.  This is a weekend filled with seafood highlights that your tastebuds will long remember.

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Oct 30 - Nov 01, 2020

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Tour Highlights
  • Exclusive seafood masterclass demonstration
  • Freshest seafood dining
  • Award-winning Boston Bay Winery
  • Electric-powered private Marina Cruise
  • Pure Coffin Bay Oysters
Tour Inclusions

Itinerary: Seafood Lover’s Weekend (3 days)

Day 1

Day 1: Melbourne to Port Lincoln, Masterclass (L,D)

Depart Moorabbin at 8.30am and fly to Port Lincoln on the beautiful Eyre Peninsula in South Australia.

Meet local experts who will guide you for the next three days.  First stop is The Fresh Fish Place, which processes and supplies seafood to the businesses around the Eyre Peninsula, as well as selling direct to the public.  Lunch on fabulously fresh fish & chips before a tour of the factory.  A tour of Port Lincoln rounds out the afternoon.

In the evening, join local chef and restaurant owner Kris Bunder in his beautiful home on the marina overlooking a Port Lincoln canal.  Observe, learn and taste as Kris displays his culinary skills in this seafood masterclass and private dinner.

Overnight: Port Lincoln Hotel, ocean view balcony room

Day 2
Day 3
This was a wonderful experience! To see Australia from the air is incredible - the colours and patterns of the landscape seen from above is truly breathtaking. Jake our pilot did a fantastic job of flying us around and providing commentary on points of interest. Nothing was too much trouble for him.
Chris T

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