Chefs on Board – Jerome Tremoulet from Marramarra Lodge

Pearls of Wisdom

It can be hard to escape the magnetic draw of Sydney harbour, but for those willing to make the trip north, the Hawkesbury River holds plenty of delights – including, as Mark Beretta discovers, the cuisine of Jerome Tremoulet and dining onboard the stunning One O One superyacht.

Videographer @romanliebich.photography

Marramarra Lodge

Nestled unobtrusively in native bushland surrounded by Hawkesbury River views, Marramarra Lodge delivers an authentic Australian luxury experience. Choose from fully appointed Peninsula Tents or stylish Hawkesbury Bungalows. Known for privacy, gourmet meals, cultural immersion and breathtaking views, Marramarra Lodge caters to a maximum of 28 guests and offers a unique, nature-based, all-inclusive experience.

+61 435 891 111

stay@marramarralodge.com

marramarralodge.com

One O One Charters

Architecturally conceived by the award-winning design practice Henderson
and Co, One O One has been designed to capture – and create – the finest points in life.

Lounge at the beach club on the water’s edge with the custom retractable stairs to help you in and out of the water. After a swim, rinse off in the handcrafted monsoon shower. Move to the expansive aft deck and enjoy its large sun pad, bespoke ten-seater dining table and luxurious corner lounges, all complemented discretely with concealed television and immersive sound system.

oneoonecharters.com.au

Pearls of Australia

A joint venture between Cygnet Bay Pearls and Broken Bay Pearls, who represent two species of premium quality pearls and guarantee provenance and purity.

Providing immersive industry experiences such as farm tourism offerings and industry education, Pearls of Australia represents a vast range of products and experiences centred around the Australian South Sea Pearl of Cygnet Bay north of Broome, and the Australian Akoya Pearl of Broken Bay, north of Sydney.

+61 488 361 042

pearlsofaustralia.com.au

MENU

Canapés

Gougères au Comté

Hawkesbury Rock Oysters with Shallot Dressing

Seared Scallops with Salmon Pearls

Tartare of Beef with Horseradish Crème

Seared Yellowfin Tuna with Pickled King Mushrooms

Entrée

Rémoulade of Blue Swimmer Crab with Crayfish Carpaccio and Oscietra Caviar

Main Course

Wagyu Beef Tenderloin with Confit Potato, Seared Foie Gras and Truffled Jus

Dessert

White Chocolate and Almond Mousse with Berries,

Praline and Pecan Crumb