Silversea: a unique event at Uluru in Australia
The guests travelling aboard Silversea’s Silver Shadow, were treated to an exclusive overland experience for the brands Far-East-West Cruise 2024.
The Sails in the Desert in Uluru was where this unique dining event was hosted and was preceded by a mesmerising excursion to the Field of Light, an exhibition by internationally acclaimed artist Bruce Munro. The evening also featured a specially curated menu by renowned indigenous chef Mark Olive, and he was supported by Silversea’s travelling fleet executive chef, Anne-Mari Cornelius.
Having disembarked from Silver Shadow in Darwin, the capital of Australia’s Northern Territory, the guests flew to Australia’s Red Centre. The first stop upon landing was the base of Uluru within Uluru-Kata Tjuta National Park, a UNESCO World Heritage site for cultural and natural values and home of Anangu, the Traditional Landowners. Uluru stands at an impressive 348 meters tall (1142 feet) surpassing the heights of the Eiffel Tower in Paris, The Chrysler Building in New York, and Eureka Tower in Melbourne.
Silversea guests at Field of Lights with Uluru in the distance covered in cloud
The guests then checked into the luxurious Sails in the Desert resort. They then visited the enchanting Field of Light–an exhibition aptly named Tili Wiru Tjuta Nyakunytjaku or ‘looking at lots of beautiful lights’ in Pitjantjatjara. This was followed by a spectacular dining event at the resort’s ballroom.
This bush inspired menu showcased Chef Olives culinary genius and celebrated the spirit of Australian Aboriginal cuisine. A testament to Chef Olive’s 35-year career and passion for fusing Australian native food and culture with contemporary gastronomy and accompanied by a selection of impeccably paired fine Australian wines, included:
Starters: Bush Tomato Soup with native herb damper and eucalyptus whipped butter; Smoked Kangaroo Salad featuring a symphony of Indigenous flavours.
From the Sea: Blue Gum Barramundi with chardonnay vinegar mash, lemon aspen and white wine cream sauce.
From the Land: Slow Cooked River Mint Lamb with desert lime glaze, roasted kipfler potato and charred asparagus spears.
Dessert: Chef Olive’s Bush Pavlova with native fruit coulis and roasted wattleseed cream–a sweet conclusion to an unforgettable meal.
Chef Anne-Mari from Silversea and Chef Mark Olive
Chef Mark Olive’s Baramundi
Chef Mark Olive’s Lamb
Chef Mark Olive’s Smoked Kangaroo Salad 02
Chef Mark Olive, a proud Bunjalung man, expressed his enthusiasm for the event: “This evening was a celebration of the rich, yet often unexplored, flavours of Australia’s Indigenous ingredients. It was an honour to share this culinary journey with Silversea’s World Cruise guests and to highlight the beauty and diversity of Aboriginal culture through food.”
The guests were delighted with their entertainment, the revered First Nations Performers, including Matthew Doyle, Tim Bishop, Nathan Leslie, and Serene ‘Dubs’ Dharpaloco Djapunun Yunupingu who invited the guests to join them. Their expertise in Aboriginal storytelling, music and dance brought the ancient narratives of Indigenous Australia to life, each performance complimented the gastronomic journey of the evening, with the spirit of Australia’s Indigenous heritage.
Performers
Silversea’s Director of Experiences and events Jannie Cloete added: “The event at Uluru was a shining example of Silversea’s commitment to offering our guests extraordinary experiences that go beyond the conventional. We were tremendously proud to collaborate with Chef Mark Olive and to present an evening that tantalised the taste buds and enriched the soul.”
“This unparalleled experience was the culmination of two years of meticulous planning and preparation. We owe a deep debt of gratitude to business partners and suppliers from the local community and all others involved in the execution of this event for their essential support“.
This extraordinary overland journey aligned seamlessly with Silversea’s unique S.A.L.T. (Sea and Land Taste) program and embodied its core philosophy. The event was designed to immerse the guests into the gastronomy of the Red Centre, and to forge a deeper and more impactful connection with the destination. Silversea facilitated an unforgettable gastronomic dialogue between its guests and the ancient land they explored, through authentic flavours, local ingredients, and traditional cooking methods.
Table setting
Table setting
Table setting
Table setting
Another highlight of Silversea’s Far-East-West World Cruise was in Honolulu, Hawaii with a memorable evening on the USS Missouri. Next month Silversea will take over the restaurant at Pearl Tower in Shanghai, offering guests a private and exclusive dining experience. Covering 65 Destinations, 132 nights the itinerary was designed for travellers eager to experience the extremes of the planet, meaning Uluru fit the bill perfectly. After Australia, guests will travel to East Asia for an in-depth exploration before journeying onward to Alaska which will be a first for Silversea World Cruise.
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