Renowned Chef, restaurateur and television personality, Peter Kuruvita has created a mouth-watering sustainable Wild-catch Seafood Degustation menu to entice all foodies.
On Thursday, October 13 this ALBA
mastermind will host an incredible evening of seafood decadence at his Noosa Heads hospitality hub on Alba Close.
Tucked away in Parkridge Resort with calm grassy surrounds, the beautifully designed space combines a café, providore, pizzeria and a relaxed all-day bar offering, which evolves into a stylish restaurant and cocktail bar as the day progresses.
The venue also hosts ALBA Chef’s Kitchen, a creative space for cooking classes, private Chefs’ tables and kitchen studio.
Next week, expect to dine on dishes such as abalone, sea urchins and Mooloolaba prawns as part of a four-course feast with matching wines for just $105 per person.
Peter is joined by Greg Ryzy of AANSW and Greg Finn, second-generation professional abalone and sea urchin divers and specialists.
"Australian abalone is prized worldwide. This is a great opportunity for everyone to try a product that has been out of reach for a long time due to its pricing,” Peter says.
Experience these prized and unique species, while learning how these fascinating sea creatures are harvested using age-old techniques which ensure the future viability of the species and the marine ecosystem.
Devour starters like chilled sea urchin, chawanmushi, poached prawns and roasted nori, followed by stir-fried black lip abalone, snow pea tendrils, lemon, parsley and black pepper butter; paired with La Crema Monterey Chardonnay 2020.
For the main, think grilled and devilled Mooloolaba prawns, masala sauce and a glass of AIX Provence Rosé; finishing decadently with Noosa strawberries, cream, Muscat jelly and baked meringue.
Bookings are essential, click here
to reserve your spot.