Dine on fresh Portarlington mussels on this curated foodie tour
Nothing quite beats a mussel freshly plucked from the cool depths of Port Phillip to then land on your plate mere minutes later. That’s part and parcel of the new curated foodie experience with Portarlington Mussel Tours.
The boutique and intimate bay tours are delivered by the Sea Bounty team, which includes fourth generation farmer Lance Wiffen and his wife Lizzie, aboard the immaculately restored 40-year-old Huon pine vessel named ‘Valerie’.
Departing from Portarlington Pier, guests are taken on an intimate three-hour journey and introduction to mussel harvesting from spat to plate.
Get your hands dirty plucking molluscs from their ropes and watch on as Lizzie demonstrates how succulent, flavourful and versatile mussels can be in several dishes cooked on board. If you’re lucky, you may get to try the native Angasi oysters that Lance is also currently growing.
Wash each dish down with a local drop from the likes of Mermerus, Curlewis Winery, Oakdene Vineyards and Terindah Estate. If wine is not you’re thing, you will be sure to love a cider from Flying Brick, beer from BrewiColo or 38th Parallel Brewing and gin from Bellarine Distillery. There’ll also be cheese from Drysdale Cheeses, dips from Bellarine Smokehouse and olives from Lighthouse Olive Oil to enjoy in between mussel dishes.
Portarlington is responsible for 60% of Australia’s mussels and for good reason. Lance’s mussels have been hailed as “exquisite” by leading chefs including Attica’s, Ben Shewry and Noma’s, Rene Redzepi.
It’s easy to travel to Portarlington direct from Melbourne Docklands with Port Phillip Ferries which offer services 365 days a year. Alternatively, Portarlington is an easy 25-minute drive from Geelong or 20 minutes from the Searoad Ferries terminal in Queenscliff.
Stay a little longer and book a night or two at the Portarlington Grand Hotel – a 5-minute walk from getting off the boat. A few minutes more and you’ll reach Portarlington Beach Motel.
