Silversea guests treated to cultural fine dining experience at Uluṟu

Silversea guests treated to cultural fine dining experience at Uluṟu
Edited by Travel Weekly


    Silversea recently curated an exclusive overland experience for guests travelling aboard Silver Shadow for the brand’s Far-East-West World Cruise 2024.

    The unique dining event was hosted at Sails in the Desert in Uluṟu and was preceded by an excursion to the mesmerising Field of Light, an exhibition by internationally acclaimed artist Bruce Munro.

    The evening featured a specially curated menu by renowned Indigenous chef Mark Olive with support from Anne-Mari Cornelius, Silversea’s travelling fleet executive chef.

    After disembarking from Silver Shadow in Darwin, the capital of Australia’s Northern Territory, guests flew to Australia’s Red Centre. Upon landing, guests visited the base of Uluṟu within Uluṟu-Kata Tjuta National Park, a UNESCO World Heritage site for cultural and natural values and home of Aṉangu, the Traditional Landowners.

    Guests then checked into the luxurious Sails in the Desert resort. They then visited the enchanting Field of Light–an exhibition aptly named Tili Wiru Tjuta Nyakunytjaku or ‘looking at lots of beautiful lights’ in Pitjantjatjara. Later, guests enjoyed a spectacular dining event at the resort’s ballroom.

    The evening’s menu, a testament to Chef Olive’s 35-year career and passion for fusing Australian native food and culture with contemporary gastronomy, included:

    • Starters: Bush Tomato Soup with native herb damper and eucalyptus whipped butter; Smoked Kangaroo Salad featuring a symphony of Indigenous flavours.
    • From the Sea: Blue Gum Barramundi with chardonnay vinegar mash, lemon aspen and white wine cream sauce.
    • From the Land: Slow Cooked River Mint Lamb with desert lime glaze, roasted kipfler potato and charred asparagus spears.
    • Dessert: Chef Olive’s Bush Pavlova with native fruit coulis and roasted wattleseed cream–a sweet conclusion to an unforgettable meal.
    • To drink: Meals were served with a selection of impeccably paired fine Australian wines, this bush-inspired menu showcased Chef Olive’s culinary genius and celebrated the spirit of Australian Aboriginal cuisine.

    A proud Bunjalung man, Chef Mark Olive, expressed his enthusiasm for the event, “This evening was a celebration of the rich, yet often unexplored, flavours of Australia’s Indigenous ingredients,’ he said.

    “It was an honour to share this culinary journey with Silversea’s World Cruise guests and to highlight the beauty and diversity of Aboriginal culture through food.”

    Revered First Nations performers, including Matthew Doyle, Tim Bishop, Nathan Leslie, and Serene ‘Dubs’ Dharpaloco Djapunun Yunupingu, delighted the guests with their entertainment and even invited them to participate.

    Their collective expertise in dance, music, and Aboriginal storytelling brought the ancient narratives of Indigenous Australia to life. Each performance was a thread in the rich fabric of the night, complementing the gastronomic journey with the spirit of Australia’s Indigenous heritage.

    “The event at Uluṟu was a shining example of Silversea’s commitment to offering our guests extraordinary experiences that go beyond the conventional,” director of experiences and events, Silversea, Jannie Cloete, said.

    “We were tremendously proud to collaborate with Chef Mark Olive and to present an evening that tantalised the taste buds and enriched the soul.

    “This unparalleled experience was the culmination of two years of meticulous planning and preparation.

    “We owe a deep debt of gratitude to business partners and suppliers from the local community and all others involved in the execution of this event for their essential support”.

    The overland journey aligned seamlessly with Silversea’s unique S.A.L.T. (Sea and Land Taste) program and embodied its core philosophy and was thoughtfully designed to immerse guests into the gastronomy of the Red Centre.

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