Loaves and Fishes : Good Friday Seafood Feast

Chef Nicola Palmer will be heating up the wood oven early on Good Friday to make fresh bread at the Watervale Hotel. Nicola and Chef Raphael Maziere will collaborate to create a Good Friday seafood feast. Raphael was trained in Lyon at the Paul Bocuse school and worked in his family seafood restaurant on the Bay of Biscay near Biarritz. Raphael has selected three South Australian fish that will be sourced whole and used completely across the menu. Sommelier Warrick Duthy will advise guests on Clare Valley wines to match each of the dishes that can be purchased. Following the success of their Christmas lunches, they've planned three seating times for lunch, 12 noon, 1 pm and 2 pm, and then two for dinner at 6 and 7 pm. Book early to secure private rooms or preferred seating.