Thursday, August 24, 2023
Mackay and Whitsunday Life
Back by popular demand, Airlie Beach Race Week’s signature Long Table Lunch will delight guests with exotic flavours inspired by South American countries, brought to you with authentic tastes that excite and enliven your taste buds.
Seven decadent courses will be served, each matched with fine wine, good conversation and impeccable service.
At the helm of this elegant affair is Whitsunday Sailing Club Head Chef, Dean Atkin, who has personally designed the menu to give guests a diverse, full flavoured experience of South American cuisine.
From scallop ceviche to crispy spiced pork belly, soft shell crab and Chimmi Churri house smoked quail, each course will spark your palate and delight your senses.
Originally from the UK, Dean has spent his life travelling the world, eating different cuisine and learning from the best cooks at each destination.
When composing this menu, he felt passionate about bringing signature items from each country to life in his kitchen, ready to serve on your plate.
From Bolivia to Columbia, Argentina to Brazil, each dish will take you on a whirlwind tour of some of the world’s best cuisine.
“This is the ultimate fine-dining experience, a degustation of different tastes and flavours that everyone will enjoy,” said Dean.
“It doesn’t matter the size of your group; each course will be served individually as tasting pieces that are packed with flavour that encapsulates the essence of each one.”
An extravagant affair with sea views and a light balmy breeze, the Long Lunch will be held on the Whitsunday Sailing Club balcony where guests can watch yachts return after a day’s racing.
Soak up the ambience of Race Week and enjoy the fabulous wine pairings that make each course sing.
The final two dishes will be music to a sweet-tooth’s ear, with chocolate avocado mousse preceding a decadent custard tart.
What better way to finish a Long Lunch?
WHAT: Long Table Lunch
WHERE: Whitsunday Sailing Club Balcony
WHEN: Sunday, August 13
Whitsunday Sailing Club Head Chef, Dean Atkin with two members of his team. Photo credit: Rachael Smith
First class service awaits at the decadent long table lunch. Photo supplied