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    Watershed Supper Series - Sustainable Seafood

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    Event description

    Discover Watershed Supper Series - A monthly dining experience sparking community connection and dialogue. 

    Our Supper Series is carefully curated around seasonal produce, using food as a means to open up conversations around sustainability, food justice and connection with our environment. 

    Watershed Supper Series #2 - Sustainable Seafood

    We are excited to be working with chef Isabel Sykes on this series.  Isabel has recently relocated from Southern Tasmania, where she spent many years running the highly successful Red Velvet Lounge café.  A keen forager, Isabel spends her summers looking for the best blackberry spots, drying plums and stewing road side apples. 

    In collaboration with Stanely Seafood & Wynyard High School, Chef Isabel has designed a three course meal focused around sustainable Tasmanian seafood. 

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    First
    Australian Salmon (Kahawai) rollmop

    Smoked Kahawai arancini with dill aioli

    Second
    Whole baked yellow sweep

    Crispy nicola potatoes 

    Artisan tomatoes 

    Eggplants in tamarind sauce

    Dessert
    Basque cheesecake

    Seasonal fruit

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    We are also thrilled to have Mark Bishop, owner of Stanley Seafoods, as a guest speaker for the evening.  Mark will guide discussion around sustainable seafood models and why they’re so important to our local food systems.

    The Supper Series is designed as an intimate dining experience, pairing delicious seasonal food with great community conversation. 

    Youth Engagement at Watershed The events are held in tandem with young people in the community. Leading up to all Supper Series events, youth participants will engage in workshops preparing them in front-of-house operations, ticketing, hospitality, and conversational skills, thereby enhancing their abilities and fostering their passion for community engagement.

    This meal contains dairy & meat - no vegetarian options available.



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    Refund policy

    Refunds are available up to 1 day prior to the event