Guests entered via the ‘Mother of Pearl Cave’, before making their way into ‘The Coral Reef’ and sipping sea-inspired cocktails at the ‘On The Rocks Bar’, including the Seaside Spritz and the Ocean Drop Martini.

Wines were paired with freshly shucked oysters, Avruga Caviar Bumps and grilled scallops with curried shallot butter.

For an intimate food and wine paring, guests could book into ‘The Tasting Cave’, where Scott Huggins, Executive Chef of Penfolds Magill Estate Restaurant and Penfolds Ambassadors Zöe Warrington and Sam O’Connell served a taste of Penfolds Grange 2019 with a perfectly curated bite of slow cooked beef rib, potato foam and pickles.