Enjoy a five-course menu inspired by foods eaten during French navigator Nicolas Baudin's sojourn on Kangaroo Island in 1803. The South West Supper Club is a pop-up restaurant developed by one of South Australia's most dynamic chefs, Tim Bourke. Dine in the rustic ambience of Weman's sailmaker loft.
The South Australian Maritime Museum has developed several innovative and engaging events that use food to explore history. The quality of a ship’s victuals could often mean the difference between a successful or catastrophic voyage in the 19th century. A lack of fresh fruit and vegetables caused outbreaks of scurvy – the scourge of mariners. Foul water could lead to cholera and typhoid. French navigator Nicolas Baudin departed Le Havre with his two ships Geographe and Naturaliste in October 1800 for the coasts of New Holland. He famously encountered English navigator Matthew Flinders off the coast of present day Victor Harbor in April 1802 where the two exchanged charts and Baudin learned that Flinders had beaten him to the greater portion of the ‘unknown’ southern coast.
This will be an immersive experience. In an intimate setting (45 diners only) guests will interact directly with both curators and chefs. The evening kicks off with a short evening tour of the museum’s First Voyages gallery where SAMM curator Lindl Lawton briefly backgrounds the fascinating story of Nicolas Baudin amongst objects linked to his expedition. During the dinner each dish will be introduced with a pithy anecdote from Baudin’s journal linked to food and voyaging. Chef Tim Bourke will plate up the food on a table in the dining space and talk directly to guests about its origins, inspiration and preparation.
Tickets are selling fast, so book today to save your seat!