There’s something truly special about pairing South Australian seafood with carefully curated wine from one of our many beloved wine regions, especially when it all unfolds as the sun sets along the coastline of Glenelg beach. As part of this year’s Tasting Australia festival, guests were treated to an unforgettable evening at the Willunga 100 Wine Dinner hosted at Sammy’s on the Marina. It was a night of coastal indulgence, full of ocean-fresh dishes, full bodied wines, and stories shared by the sea.
Known for their sweeping ocean views and the freshest seafood in Adelaide, Sammy’s on the Marina played host to a five-course degustation that heroed South Australian produce, each artfully paired with wines from McLaren Vale Grenache specialists, Willunga 100. Guests were guided through the evening by Willunga 100 Brand Ambassador Dave Irvine, who shared not just the stories behind each wine, but his deep affection for Grenache and its rising reputation. Mike’s passion was contagious, adding depth and insight to each course and pour.
Course One: Coffin Bay Oysters
The evening began with a briny, delicately dressed Coffin Bay oyster: a bite of pure ocean freshness, complemented by pomegranate juice and pickled shallots. This was paired with the Willunga 100 Grenache Blanc, a textural white bursting with pear, lemon and hints of almond and fennel. The zesty acidity balanced the oyster’s richness perfectly.
Course Two: South Australian King Prawns
Plump South Australian king prawns arrived grilled to perfection, their sweetness enriched by a smoky burnt lemon mayo and just a touch of funk from fermented paste. The Willunga 100 Grenache Rosé – dry, bright and brimming with blood orange, red berries and floral aromas – proved a stunning match, lifting the dish with its lively minerality.
Course Three: Grilled Barramundi
A standout of the night, this dish featured succulent grilled barramundi resting in a decadent lobster bisque, alongside a caramelised scallop, charred broccolini and citrus zest. The Willunga 100 Grenache 2021 brought it all together, its layers of red cherry, strawberry, pomegranate and rose petal echoing the dish’s depth and elegance.
Course Four: South Australian Eye Filet Mignon
Next came the main; a perfectly cooked South Australian eye filet mignon, served with crushed potatoes, burnt almond butter and a wasabi jus that delivered just the right amount of heat. This hearty course was paired with two reds: the Willunga 100 Tempranillo and the Shiraz Viognier. The Tempranillo showcased ripe plum and savoury spice, while the Shiraz Viognier added floral lift, dark fruit and a touch of pepper. Together, they created a bold yet balanced duo.
Course Five: Dark Chocolate Mousse
To finish, guests were served a silky dark chocolate mousse, elegantly topped with white chocolate, fresh seasonal fruit and biscuit crumble. This was paired with the Trott Vineyard Grenache 2021, a vibrant red with notes of redcurrant, boysenberry, orange zest and warm spice. Its juicy acidity and fine tannins made it an inspired match for the rich, bittersweet dessert.
As the sky set over Glenelg’s Marina Pier and the final glasses were raised, it was clear that this was more than just a dinner; it was a love letter to exquisite South Australian food and wine. From the pristine seafood to the perfectly paired Willunga 100 wines, every detail had been carefully considered and encapsulated everything Tasting Australia is all about: local talent, top-tier produce, and the joy of sharing food and wine.
A heartfelt thank-you goes to Pervez and the entire team at Sammy’s on the Marina for creating such a memorable experience. Be sure to keep an eye on their social media @sammysonthemarina for future wine dinners.
Willunga 100 Wine Dinner at Sammy’s 2025
Date: Thursday 8 May | 6pm
Location: Sammys On The Marina, R1/12, Holdfast Promenade, Glenelg SA 5045
The Adelaide Insider 