It’s not very often that you find an opportunity to accompany your chef as he or she hand-picks the evening’s fare. It’s even more unique to stand side by side as you negotiate with an un-negotiable mud crab, or an aerial barramundi or a marauding mackerel.

Hear the stories from True North, witness skill beyond the galley and, make your own contribution to the menu. Land the catch of the day and then stay alongside as the chef demonstrates the processes involved – from the sea to your plate, a dining experience that practices what they preach – sustainable, organic and very Australian.

And the food style is to “let the fish do the talking” – only highlighting with ingredients that accentuate the natural sweetness and flavours of the fillet. Perhaps for lunch – seared barramundi, Broome mango & mud crab millet, roasted macadamias and mint salad.