6pm • Friday, 27 March 2026 • $550 per person (min table of two)
A dining experience inspired by the sea. Elevated by jazz. Defined by fine jewellery.
One night. One incredible collaboration. One extraordinary jewel that could be yours.
Jewels & the Sea celebrates the power of local collaboration, craftsmanship, and creativity, when Fosh and Imperial Jewellery come together for a night of ocean-inspired opulence.
Be immersed in the sounds of a live three-piece jazz ensemble as you savour a thoughtfully curated seven-course seafood journey, each course accompanied by perfectly paired wines.
Throughout the evening, guests will be showcased a selection of Imperial Jewellery’s finest bespoke and vintage-inspired pieces, with the pièce de résistance, ‘Nerida Jewel’ valued at over $72,000 going home to one lucky guest.
With strictly limited seating, this is a rare and highly curated experience designed for those who appreciate the extraordinary.
Every guest receives an entry. One guest will take home the jewel.
About the prized Jewel.
At the heart of Jewels and the Sea is the Nerida Jewel, a bespoke, handcrafted heirloom valued at $72,000.
Expertly crafted in platinum and 18 carat rose gold, the Nerida Jewel features a remarkable 21.69 carat aquamarine, South Sea pearls, white and pink diamonds, and sapphires. Blending vintage elegance with contemporary engineering, the piece is designed to be worn in nine transformative ways, making it both a statement of artistry and a future family heirloom.
Two additional exclusive prizes will also be awarded on the night, revealed live during the event.
The menu.
Guests will experience a refined tasting journey inspired by the rhythm and depth of the ocean.
Curated by Fosh, the seven-course menu moves from Shoreline to After the Tide, showcasing premium seafood and seasonal produce.
COURSES
SHORELINE
Oscietra Caviar Bump
Fraser Island Crab Tartlet
Finger lime, celery, citrus hollandaise
Raw Yellow Fin Tuna
Bonito mayonnaise, chives, capers
NV — Pol Roger Brut Réserve en Jeroboam, Épernay, France
FIRST TIDE
Lightly Cured Reef Fish Tartare
Granny smith apple, pickled chilli, yuzu buttermilk
2021 — Domaine William Fèvre Chablis Les Preuses Grand Cru en Magnum, Burgundy, France
RISING TIDE
Seared Scallop
FOSH Pearl Meat XO
2023 — Egon Müller Scharzhof Qualitats Riesling, Mosel, Germany
OPEN WATERS
Green Lip Abalone
Pumpkin puree, Urban Valley mushrooms, miso broth
2023 — Famille Hugel Pinot Gris Classic, Alsace, France
HIGH TIDE
Tasmanian Rock Lobster & Salmon Ravioli
Sauce Américaine, shellfish jus
2022 — Armand Heitz Meursault Perrières Premier Cru, Burgundy, France
DEEPWATER
PatagonianToothfish
Fermented soybean glaze, tarragon sauce, salt bush
2023 — Les Héritiers du Comte Lafon Viré-Clessé en Magnum, Burgundy, France
STILL WATERS
Dry Aged Coral Trout
Asparagus, caviar beurre blanc
2023 — Vieux Télégraphe Châteauneuf-du-Pape Blanc, Southern Rhône, France
AFTER THE TIDE
Chefs Selection of Petits Fours
2020 — Château Rieussec, Sauternes, France
