“After last year’s huge celebration around Ocean’s 20th anniversary, it was incredibly enjoyable to step back into something far more intimate,” said Hillary Buckman, Managing Director and Editor-in-Chief of Ocean Media.

“The evening allowed owners, partners and guests to genuinely connect, share stories around boating and travel, and simply enjoy exceptional food, wines and whisky together in a relaxed waterfront setting. The response to the first event has been overwhelming and we’re now looking forward to expanding the Owners’ Table series nationally across Australia and further afield.”

Buckman also acknowledged her long-standing relationship with River House chef Grant Madgwick, developed over many years exhibiting at and hosting events at Sanctuary Cove.

“I’ve worked with Grant for many years during the show, so being able to create something more intimate together at River House was incredibly special and certainly something we’ll continue to build on,” she said.

Commenting on the evening, Angela Burlizzi of Analu Interiors said: “The calibre of guests and vibrant atmosphere created a genuinely enjoyable experience throughout the night.

“We were proud to be part of such a beautifully curated event and look forward to the next Owners’ Table.”

Guests arrived to a welcome glass of Sullivans Cove Highballs and Old Fashioneds alongside glasses of Pommery Brut Royal NV Champagne, setting the tone for an evening focused on craftsmanship and elevated hospitality.

Produced in Reims, the Pommery Brut Royal NV tantalised the palate with elegant citrus, green apple and brioche notes and a crisp, refined finish.

Madgwick’s five-course menu brought together bold flavours and refined technique, beginning with a trio of aburi served tableside featuring New Zealand salmon, Mooloolaba bluefin tuna and kingfish with fermented galangal and lemongrass coconut broth.

Subsequent delicacies included tuna tartare with grapefruit yuzu ponzu, Spanish mackerel with squid ink and sardine pâté, and chargrilled lamb cutlets with Pedro Ximénez and mushroom parfait, before concluding with a tempered chocolate dome coated in hot caramel poured at the table for dramatic flourish.

Complementing the menu, wines from the Trilogy of La Gordonne collection from Provence were paired throughout the dinner, bringing a distinctly Mediterranean character to the evening. The Cirque de Grives Rosé 2021 introduced vibrant notes of wild strawberry, citrus and white peach, while the Semaphore Blanc 2021 delivered textured stone fruit and mineral freshness. Les Planètes Rouge 2021 added darker berry fruit, herbs and soft spice against the richer lamb course.

As the evening unfolded, the pace naturally softened between courses, with guests swapping seats, meeting new acquaintances and exchanging stories of cruising adventures, recent voyages and future plans on the water throughout the dining room.

Against the backdrop of the Broadwater, the dinner evolved beyond a formal dining experience into something far more personal, a relaxed yet highly refined gathering of like-minded owners and industry figures brought together through a shared passion for boating, travel and hospitality.

Adding another layer to the experience was a curated whisky pairing presented by Sullivans Cove Head of Hospitality Ash Pryor. Rather than a traditional tasting, each whisky was intentionally paired alongside individual dishes throughout the evening to complement the flavours, textures and progression of the menu, while further elevating the overall dining experience.

Commenting on the evening, Pryor said: “The Ocean Club Owners’ Table was one of those evenings that felt deeply considered from start to finish, the setting, the people in the room, the conversation and the atmosphere by the water.

“Hillary Buckman and the Ocean Media team created something special at River House. It was wonderful to see our whisky enjoyed in that environment, among a community that shares such a strong appreciation for craftsmanship, hospitality and a sense of place. As a distillery founded on the waterfront of Hobart, evenings like this feel like home for Sullivans Cove.”

The Sullivans Cove Navigator Limited Edition paired with the opening seafood-focused courses through its saline edge, creamy texture and umami-driven profile, while the American Oak Ex-Bourbon Single Cask complemented the caramelised richness of the lamb course. To finish, the French Oak Ex-Apera Single Cask was matched with the chocolate dessert, bringing depth, dried fruit character and long tannic structure to the final course.

Marvelling at the many courses and excellent ambience, Joachim Howard, Country Manager Australia, Sanlorenzo Asia Pacific, commented: “Sanlorenzo was proud to sponsor the inaugural Ocean Club Owners’ Table.

“The highly curated and intimate experience strongly reflects the personalised client engagement and lifestyle philosophy that defines the Sanlorenzo brand. It was a pleasure to see such a high calibre of yacht owners and clients in attendance, with many showing genuine interest in the distinctive design language and brand stories behind Sanlorenzo, Bluegame and Nautor Swan.”

Richard Lambert, Senior Partner at Burgess, said the evening demonstrated the value of smaller, relationship-driven experiences within the Australian market.

“Thank you for the opportunity for Burgess to be involved in the inaugural Ocean Club Owners’ Table. It was a beautifully hosted evening and a genuine pleasure to spend time with such an engaged and knowledgeable group of owners and industry partners,” he said.

“Events like this create the right environment for genuine conversations and long-term relationships within the Australian yachting community. We were delighted to support Hillary and the team at the dinner and look forward to seeing the Ocean Club continue to grow.”

With strong support from guests and partners alike, Ocean magazine’s Owners’ Table is now expected to become an ongoing national series, continuing to create intimate experiences for the Ocean Club community.

oceanmagazine.com.au