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After arriving in Port Lincoln via a short 35 minute flight from Adelaide, get ready to embark on a day filled with experiences unique to the Eyre Peninsula. Wade into the shallows at Coffin Bay, plucking your very own world famous Coffin Bay Oysters fresh from the sea, hearing sea tales from local Oyster Farmer as you go.
Shortly after, indulge in a seafood platter, dining alfresco at seaside restaurant 1802 Oyster Bar & Bistro for lunch. While away a few hours here overlooking the quiet but beautiful town of Coffin Bay before heading back in towards Port Lincoln for a wine tasting at Boston Bay Winery, the closest vineyard to the ocean in the world.
Check into your luxury accommodation (at The Port Lincoln Hotel of course!) and take a moment to freshen up and take in the breathtaking, panoramic ocean views from your private balcony before enjoying a Seafood Dinner downstairs in Sarin's Restaurant.
Set off to the crystal clear waters of Seal Cove where the gorgeous puppies of the sea welcome your arrival with somersaults and graceful swirls, inviting you to join in! Perfect for families!
Enjoy an a la carte lunch at the waterside restaurant The Marina Hotel, enjoying the sea breezes and acool drink while watching some of the biggest fishing vessels in the Southern Hemisphere come in and out of the bay.
Enjoy a day on the green, playing a round of golf at The Port Lincoln Golf Course or take the kids to Glen Forest Tourist Park to get up and close with Australia's favourite animals.
On August 3rd, 2017, we hosted our first (of hopefully many) "World of Whisky Dinner" in Sarins Restaurant.
Our premium Alfresco Dining Space in Sarin's was reserved for the exclusive 35 attendees. Guests enjoyed a 6 Course Degustation Dinner, created by new Executive Chef David Revel. Each course was carefully paired but with 6 Whisk(e)ys from around the world and as each course was brought to the table, our host for evening educated and explained the whiskey pairing.
Courses were intricately presented and included meals such as 'Bourbon Oak Smoked Oysters with Auchentoshan infused bacon dust', paired with the light and vanilla noted 'Auchentoshan American Oak Three Wood, 12 Year Old Scotch Whisky' from Scotland. 2nd Course was a 'Crispy Skin Sous Vide Pork Belly with apple puree, creamy mash and red wine jus', paired with the smooth and peaty taste of the 'Connemara Irish Whisky' from Ireland. The 5th course of the evening, was a crowd favourite! A 'Bacon and Maple Blini Stack with vanilla and orange zest ice cream' paired with the aged and richer taste of a 'Canadian Club Classic 12 Year Old Whisky'.
“It’s been worth the wait, and then some, for this is a flawless Hill of Grace.” 99 points, James Halliday, Wine Companion, April 2017
“In walking the ancient vines of the isolated Hill of Grace vineyard during harvest, I discovered a personality to this place articulated in its wines quite unlike any other…Approachable and irresistible now, don’t underestimate the grand longevity of this season.” 99 points, Tyson Stelzer, Tyson Stelzer’s Australian & New Zealand Wines of the Year 2017, Wine of the Year and Shiraz of the Year, June 2017
“One of the great iterations of this regal single site wine.” 98 points, Nick Stock, James Suckling, June 2017
In case you haven't heard, last Saturday we hosted the first (of hopefully many to come) Guitars in Bars in the Lincoln Lounge. The candles were lit, the room was cosy, the red wine was flowing and the acoustic local music acts were pumping! With help from bohemian inspired hire items from local events company Kata and Belle, we transformed our Lincoln Ballroom into "The Lincoln Lounge" - full of cosy nooks and chesterfield lounges, layered with vintage rugs, poufs and a whole lot of candlelight.
All 250 guests received a complimentary wine on arrival before moving into the ballroom to find their posÉ for the night! A cosy night in with live music isn't complete with cheese so our gorgeous 'Zoe Fordham', one of this years Tunarama Entrants and Miss Port Lincoln Hotel was on site selling cheese plates with all money raised going to her charity of choice "Mentally Fit EP".
Kicking off the gigs was Paul Blackman from 6pm, followed by Joel Davies, then The Bock Shepherd Experience, Lukes of Hazzard and finished off with Stefan Hauk.
Thankyou to all who attended and keep your ears peeled for our next one!
Chef Revel starts his new chapter at The Port Lincoln Hotel after working in numerous positions and establishments in both Paris, France & Australia such as ClubMed on Lindeman Island, The Realm Hotel in Canberra and most recently as Executive Chef at The Rydges Capital Hill in Canberra. With expertise in French and Fusion Asian cuisine, Chef Revel will bring an exciting new concept to our Seafood Capital of Australia.
“We are super excited to bring Chef Revel aboard” explains Lauren Maxfield, Sales & Marketing Manager at The Port Lincoln Hotel. “He possesses an incredible amount of experience and has a real eye for presentation and detail…something I know our customers will love...after all, we do eat with our eyes!”
Excitingly, brand new menus are soon to be released across all departments of the Port Lincoln Hotel including Sarin’s Restaurant, Sharkys Bar and Functions. Although still in the drafting stages, we can reveal diners should expect a brand new dining concept for Sarin’s Restaurant including 2 and 3 course set menu options for those special evenings out, an abundance of local produce and yes, for lovers of the Parisian way, a small snippet of France with escargot (aka. snails) will be on the menu!
In anticipation for these releases, Chef Revel has created a number of special menus available only on Friday and Saturday evenings in Sarin’s Restaurant until the release of the new menu. Changed weekly, these specials will provide hints of what is to come! Bookings are essential and if last weekend’s Bastille Day themed menu is anything to go by, seats will fill quickly! Watch our weekly "Weekend Teaser Specials" to keep up to date.
Whether you're a night owl or an earlybird, everybody starts their day at some point...and we all seem to do it differently!? Here at The Port Lincoln Hotel we understand this and believe our breakfast offerings should be as flexible and different as the people eating it!
That's why starting this month, package your breakfast in with your room rate for the discounted price of $20pp (usually $25pp) and enjoy the flexibility of choosing from either our a la carte Breakfast Menu or our new look Breakfast Buffet. If you're staying multiple days, enjoy the all you can eat buffet one day, and then pancakes made fresh from the kitchen the next!
On our all you can eat breakfast buffet you will find all of your cooked breakfast favourites including Bacon, Eggs (cooked your way!), Baked Beans, Mushys, Hash Browns and more! On the opposite end is your favourite cereals including Bircher Muesli and Fresh Fruit. Toast, Crossiants, Danishes and cute little seasonal smoothie shots are too good to pass up!
Our a la carte menu is ever changing however at the moment you will find special treats like Fruit & Banana Martini's and Smashed Avocado aswell as the old favourites like Eggs Benny and Gourmet Pancakes! See the full a la carte breakfast menu here.
Our Buffet Breakfast is open every day from 6.30am - 10.00am and until 10.30am on weekends. Our A la carte menu is available until 10.30am on weekdays and until 11.00am on weekends.]]>
After arriving in Port Lincoln via a short 35 minute flight from Adelaide, be greeted by your personal guide for the day, a true Australian character and our friend, nicknamed 'Lunch" (seriously!) from tour company Goin Off Safari's. Sample the produce and tour a local fish factory before enjoying a picnic lunch on the white sandy beaches of the Port Lincoln National Park.
Try your luck at pulling in an Australian Salmon or Silver Whiting right off the beach, take a brief but rewarding walk up Stamford Hill (for the best views ever!) or just sit back with your toes in the water and a cool drink in hand.
Check into your luxury accommodation (at The Port Lincoln Hotel of course!) and take a moment to freshen up and take in the breathtaking panoramic ocean views from your private balcony before enjoying a seafood dinner downstairs in Sarin's Restaurant.
Tick that item off your bucket list and go shark cage diving with the oceans most feared predator - The Great White Shark - the only place in Australia and one of the very few places in the world that this can be done.
The early bird catches the worm...on when in Port Lincoln...the most amazing sunrises over the water that you ever did see! Reap the rewards, hire a paddleboard and join the others paddling through the shallows of Boston Bay as the sun rises and sets a magical golden glow over the water.
After refuelling on a delicious breakfast back the The Port Lincoln Hotel, enjoy a morning stroll along the Parnkalla Trail and Foreshore, fossicking through the shops and cafes as you go (and don't forget the obligatory snap at the famous Makybe Diva Bronze Statue). Grab a coffee from a seaside cafe (our picks are Rogue & Rascal and Del Giorno's!) and watch the yachts breeze by.
It's whale watching season! Because of our temperate breeding waters, every winter, South Australia enjoys the return of the Southern Right Whales. Occassionally a Humpback Whale can be spotted as they make the journey further north to the Great Barrier Reef where they prefer to mate and calve. Between mid-May and early October each year Southern Right Whales can be found in large numbers along the Far West Coast and Head of the Great Australian Bight on the Eyre Peninsula. Keep up to date with recent whale sightings via the SA Whale Centre website here.
When whales suspend their tails above the water its more than just for a good photo! There are several reasons they do this… to just rest, study the area around and below it or catch the wind and actually sail along. Also, if a female, to avoid the demands of a hungry calf, or the advances of males during courtship!
Why all the blowing?
Whales exhale air from the blowholes on top of their heads at great pressure, causing moisture in their breath to condense and create a cloud or “blow”. Southern Rights have a distinctive V-shaped bushy blow and usually blow every minute or so after being submerged.