The inaugural Gracetown Supper Club by Flor Marché and Saltbush Dining took place on Sunday April 21. Attendees met at Gracie's General Store for the reveal of the secret location, receiving envelopes with instructions to 'follow the fiddler'. The costumed procession, led by celebrated violin player Mick Patrick from bands The Company and Mango Jam, proceeded up the hill to the event location. A six-course degustation with paired wines and theatrical performances followed, including solo singers, fire twirling and pirate dancing. Saltbush Dining chef Dylan Brice included native ingredients on the menu including sea lettuce, quandong, lemon myrtle and Geraldton wax. "I like to challenge traditional perceptions of fine dining and incorporate a variety of native ingredients readily available in our natural environment," he said. Flor Marché winemaker Elizabeth Reed coordinated the Supper Club performances and praised the locally based artists. "We have such an abundance of creatives in our region and it was a real privilege to see their talents displayed at our inaugural Supper Club event. We look forward to building on the success of this event to become bigger and better in 2020," she said. The Gracetown Supper Club will become an annual event held on Easter Sunday. Flor Marché and Saltbush Dining will be collaborating on another project 'Gracetown Solstice Banquet' on June 21. For more information please call 0438 226 745.
Secret supper club a hit with Gracetown diners | Photos
The inaugural Gracetown Supper Club by Flor Marché and Saltbush Dining took place on Sunday April 21.
Attendees met at Gracie's General Store for the reveal of the secret location, receiving envelopes with instructions to 'follow the fiddler'.
The costumed procession, led by celebrated violin player Mick Patrick from bands The Company and Mango Jam, proceeded up the hill to the event location.
A six-course degustation with paired wines and theatrical performances followed, including solo singers, fire twirling and pirate dancing.
Saltbush Dining chef Dylan Brice included native ingredients on the menu including sea lettuce, quandong, lemon myrtle and Geraldton wax.
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