Australia has abundant supplies of local, sustainable seafood. Previously prized species now stay on our shores at affordable prices to enjoy regularly.
Peter Kuruvita has created a bespoke menu, featuring wild-caught NSW Abalone and Sea Urchin, along with our famous Mooloolaba Prawns.
For an incredible price, Chef Peter Kuruvita and Greg Ryzy of AANSW and Greg Finn (second generational professional abalone and sea urchin divers and specialists) wish you to experience these prized and unique species, while learning how these fascinating creatures are harvested using age-old techniques that ensure the future viability of the species and the marine ecosystem.
Start with a welcome cocktail, followed by 4 courses perfectly paired with premium wines.
Hosted by In Noosa Magazine, Peter Kuruvita and Abalone Assoc. NSW, enjoy an informative, delicious and unique experience.