The three-day festival will feature a host of Australian winemakers, sommeliers and chefs who will bring to life cellar door experiences, gourmet food huts and a VIP Island Bar alongside complimentary master classes presented by Wine Australia.
Transportation over to the site will include a vintage ferry service from three central Sydney wharves, where they’ll indulge in over 100 new-wave and traditional wines from Australia and New Zealand— including offering from Koonara Wines (SA), Mr Riggs (SA), The Lane (SA), Olivers Taranga (SA), All Saints Estate (VIC), Voyager Estate (WA), Mt Difficulty (NZ) and Clark Estate (NZ), as well as Sydney boutique brewers, Young Henrys representing beer, cider and gin.
Wine writer and Wine Island sommelier, Samantha Payne will host the VIP Island Bar alongside some of Australia’s top sommeliers including Rebecca Lines from Bar H, Gabrielle Webster from Love Tilly Devine, Chris Morrison from Keystone Hospitality Group and James Audas from the soon to be opened Silvereye Restaurant.
“This is a first of its kind for Clark Island and Sydney Harbour. We are in the unique position of taking over an island and transforming it into our own kind of paradise for three days. There is no other food and wine festival in Sydney like it, making it a must for this year’s social calendar”, says Wine Island Festival founder and director, Kristen Francis.
Interested guests will have the option of two ticket packages, GA ($79.90) or VIP ($149.90). All tickets include return transfer to Circular Quay, Kirribilli or Rose Bay, with a glass of sparkling on board, as well as up to 10 wine tastings and glassware.
VIP packages further allow ticket holders access to the VIP Island Bar, which includes complimentary seafood and cheese bar, private sommelier service pouring the islands premium wines and unlimited tastings. Additional tokens will also be available to purchase on the island for GA ticket holders.
Tickets will go on sale through Wine Island’s official website www.wineisland.com.au from 1 September.
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