Captain Cook Cruises has released an exciting seasonal series of Gold Lunch cruises, showcasing some of Australia’s finest food and wine producers, all set to the spectacular background of Sydney Harbour.
The 2018 Spring Series features NSW’s finest Wagyu beef and Tasmania’s Huon salmon, beautifully paired with Hunter Valley’s Tyrrell’s Wines.
The new Gold Lunch cruises will be hosted by Captain Cook Cruises and its key catering partners and held seasonally onboard flagship vessel, MV Sydney 2000. Each cruise will feature a mouth-watering six course menu, paired with sophisticated wines and amazing harbour views.
The first in the series CUT ABOVE, will be hosted by Captain Cook Cruises, Andrews Meat – one of Australia’s most respected companies with wholly-owned premium brands including Shiro Kin Full-blood Wagyu, Tajima Crossbred Wagyu & Grainge and Tyrrell’s Wines – one of Australia’s pre-eminent family owned wine companies.
CUT ABOVE will be held on Sunday 23 September 2018 and will celebrate Australian beef and wine with a six-course menu featuring NSW’s finest Wagyu beef and four wines selected from Tyrrell’s Pinot Brut, Chardonnay, Shiraz Cabernet & Late Harvest Semillon range.
In support of our Australian farmers doing it tough during this record-breaking drought, guests onboard the CUT ABOVE Gold Lunch can donate to Captain Cook Cruises “Buy a Bale” fundraising page and Captain Cook Cruises will match the first $1000 donated.
The second lunch in the Gold Lunch Series, AQUA TONIC, will be hosted by Captain Cook Cruises, Huon Aquaculture – the largest family owned and operated vertically integrated salmon producer in Australia and Tyrrell’s Wines.
AQUA TONIC will be held on Sunday 28 October and will celebrate Australian fish and wine with a six-course menu featuring Huon Salmon and Ocean Trout and five wines selected from Tyrrell’s Pinot Brut, Semillon, Chardonnay, Shiraz and Tawn range.
Gold Lunch Series cruises depart 12 noon from King St Wharf No.1, returning at 3.30pm and an ‘Early Bird’ special of only $159 per person is available to the first 50 people to book, normally $239 per person.
For further information, bookings and menus visit: www.captaincook.com.au
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