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2018 Jetty Dinner Series

KitchenTakeovers-Logo-Blue-WEB Kitchen Takeovers would like you to join them for a series of amazing dining experiences 1.8km out to sea with guest chefs as part of the highly anticipated 2018 Jetty Dinner Series.

After the huge success of our inaugural Tim Whitty Dinners in January and February 2017, we are very excited to be planning our 2018 series. Along with Tim, these events will feature recognised Western Australian chefs who will host their own nights with different menus. New features this year include amazing live music, heaters and outdoor seating.

Guests will depart on the train at 6.30pm with a delicious taste plate and glass of champagne, in time to watch the sunset. A cocktail style event will then be hosted at the end of the Jetty featuring twelve different dishes and local wines. Guests will also have the unique opportunity to explore the Underwater Observatory and the surrounding marine life at night before departing on the train with petit fours and coffee at 9.30pm.

Tickets include return ride, local beer and wine, three hours of delicious food (four hours on 27 January), self-guided tour of the Underwater Observatory at night and entertainment.

Thursday 11 Jan
Voyager Estate’s head chef, Santiago Fernandez will create a wine-friendly menu with international flair to complement the Estate’s best summer releases with music by DJ Swami Adima.

Santiago Fernandez Menu

Spanish-born Santiago (Santi) Fernandez took the Head Chef role at Voyager Estate in May 2017, bringing his international expertise to the winery restaurant, along with a passion to explore Margaret River’s abundant quality produce. Prior to his move to Australia, Santi established his culinary career amongst Michelin-starred restaurants, Tristan in Mallorca, Restaurant Toni Vicente, Santiago de Compostella and Tapies Restaurant, Lleida. His career has taken him from Spain to Germany, Mexico and Russia, before moving to Daylesford in Victoria as Head Chef of Sault for five years. Santi’s philosophy is to create food based in the region – or food du terroir – through the use of produce that is seasonal and ethically sourced. It mirrors the Voyager Estate philosophy of producing wines that celebrate their unique sense of place in Margaret River.

Voyager Estate Head Chef Santiago Fernandez

Voyager Estate Head Chef Santiago Fernandez

Saturday 27 Jan
A night themed ‘Smoke on the Water’ with food by Burnt Ends Smoking Co, beverages by Rocky Ridge Beer and Snake & Herring Wines and tunes by Qynn Beardman.

View Menu

Nathan and Eileen Booth from Burnt Ends Smoking Co are based in Busselton and are proud to bring you the true and original form of BBQ. Everything is cooked in their custom pit over real timber, fire charcoal and smoke giving a taste that can’t be replicated any other way. Starting on a small tin can, over time Nathan has really found his way in the world of low and slow BBQ, producing a consistent product of that melt in your mouth bite that only time, passion and a true understanding of this custom pit can bring.

Nathan & Eileen Booth, Burnt Ends Smoking Co

Nathan & Eileen Booth, Burnt Ends Smoking Co

Wednesday 14 Feb
A special Valentines Night with food by Fervor (Paul Iskov), beverages by L.A.S Vino and Pierro Wines and singer Paige Valentine – tickets on sale soon.

Paul Iskov established Fervor in March 2013 with the aim of providing a “ culinary experience you can’t get anywhere else”. Fervor harness locally sourced native produce and share it with diners at unique locations across WA including salt lakes, beautiful bushland and pristine beaches. Paul boasts an outstanding resume, including experience in highly acclaimed kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma. He has a great love and respect for the land and endeavours to portray this through his food, locations, dedication and passion.

Saturday 3 March
Celebrate the long weekend with a modern Australian menu by chef Ben Day, wines from Aravina Estate and singer Cassandra Charlick – tickets on sale soon.

Since joining Aravina in June 2015, Ben Day has created light, clean and healthy food that is sustainably sourced and locally grown. His hands-on approach, passion and creativity has boosted Aravina Estate’s standing to one of the unmissable south-west dining experiences. Ben was sous chef at Vasse Felix before guiding Knee Deep Winery Restaurant to receiving Two Chef Hats from the Australian Good Food and Travel Guide and Two Stars (17/20) from the West Australian Food Guide in 2015.