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What is it?

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Experience the festival’s signature event – the exclusive pop-up seafood and wine restaurant, Tastes of the Bay hosted by one of Queensland’s most respected chefs, Andrew Mirosch, Executive Chef at Sirromet Winery’s Restaurant Lurleens.

The five course of local wild caught seafood is matched with award winning Sirromet wines.

Numbers are limited at this sought after seafood experience. Bookings can only be made only online. Bookings open 9 am 1 June 2014.

BOOK YOUR TICKETS ONLINE

9 AM June 1 2014

Sold on a first in basis until exhausted

Tastes of the Bay costs $105 per person. This includes gate entry to the Seafood Festival

Meet the team

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Andrew Mirosch
Executive Chef, Sirromet Winery

Leading the Tastes of the Bay team is Sirromet Winery’s Lurleens Restaurant Executive Chef Andrew Mirosch. With a string of American Express Awards and Best Restaurant in Queensland and over his 30 year career Andrew remains passionate as ever when it comes to Queensland’s seafood and produce.

A mad keen fisherman Andrew combines the best of both worlds with Andrew, a licenced commercial fisherman out on the ocean catching seasonal fish and back on shore - into the Chefs whites creating magnificently fresh seafood dining experiences..
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Victor Marmysz
Head Chef, Sirromet Winery

Victor is a head chef from Lurleens Restaurant at Sirromet Winery. He and Andrew are long time colleagues and together present the QR Masterclass tours… and the Tastes of the Bay.
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Adam Chapman
Chief Winemaker, Sirromet Winery

Sirromet’s chief winemaker Adam Chapman’s career spans more than 20 years and was one of the first academically qualified winemakers on the Queensland wine scene.

Adam has worked in South Australia’s Barossa Valley, along with Burgundy and Ardeche in France before making his mark in Queensland’s Granite Belt. Here he has been influencing many Queensland producers with modern winemaking and viticultural techniques, accompanied by traditional methods.
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Carolyn Brummell
Executive Chef, Pier Restaurant

The iconic Hervey Bay Pier Restaurant's Executive Chef Carolyn Brummell has won a swag of awards including 4 national awards and Hall of Fame. Carolyn’s specialties are local seafood and mushrooms
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Damian Symes & Urangan State High Students
Teacher & Chef, Urangan State High School

Teacher Chef Damian Symes and the senior Hospitality students assist during the lunch, gaining real life experience.

BOOK YOUR TICKETS ONLINE 9 AM JUNE 1 2014

Sold on a first in basis until exhausted

Tastes of the Bay costs $105 per person. This includes gate entry to the Seafood Festival