Starring alongside the turquoise waters and white sand beaches of picturesque Parakeet Bay will be Australian culinary icon Matt Moran and celebrated West Australian chef Brendan Pratt, who has been enlisted to curate the menu for the inaugural immersive dining event.
Unlike any culinary event ever staged before on the island, the new dining series will celebrate West Australian produce whilst deeply immersing guests into the place and land where the event is staged.
Presented by the team behind iconic West Australian destination events including Shore Leave Festival’s Abrolhos Long Table Lunch and Shinju Matsuri’s Sunset Long Table Dinner on Cable Beach, Wadjemup was a natural choice for the inaugural A Table Somewhere due to its stunning natural environment and abundance of native ingredients to draw inspiration from.
Claire Brand, Director of Project3 said A Table Somewhere: Wadjemup will bring people together to appreciate and share the simple joys of nature, food and connection.
“A Table Somewhere will showcase quality locations and regional produce in equal measure. Our settings will be unusual and inspiring. Our long tables will be welcoming, laden with food sourced from the surrounding land and sea,” Ms Brand said. “The incredible Chefs we’re working with have an enviable ingredient list to work with – from scallops, lobster, octopus, prawns, to an abundance of natural produce and botanicals, a seat at this table is going to be a once in a lifetime dining experience.”
Hosted during the Noongar season of Bunuru – the season known for fishing and hunting, and cooling afternoon breezes to provide relief to warm days – high-profile chefs Matt Moran and Brendan Pratt will collaborate with guidance from Whadjuk Noongar Traditional Owners to deliver a truly unique dining experience on the island.
Chef Matt Moran said he was excited by the new A Table Somewhere concept and honoured to be included in the launch event next March. “I absolutely love coming to Western Australia, the diversity and quality of produce you have over here really excites and inspires me, Brendan’s a real West Australian talent and I’m excited to work with him on this unique new dining event.”
Chef Brendan Pratt added: “For me dining events like this are all about pairing quality fresh ingredients in an interesting way to provide a unique authentic local experience for everyone. I want to really showcase the produce from the Fremantle area and highlight the diversity of ingredients available.”
