NT Seafood Month | An Exclusive Paspaley Pearl Meat Dining Experience

Let us take you on an exceptional dining experience where the distinctive flavours of Paspaley Pearl Meat meet the culinary craft of il Piatto.

For one night only as part of NT Seafood Month, discover a thoughtfully curated multi-course menu bringing together Paspaley Pearl Meat, premium Australian seafood, native ingredients and carefully selected wines.

At the heart of the evening is our Executive Chef Gaurav Gulati, bringing extensive hospitality experience, refined technique and a passion for exceptional produce.

Your evening begins on the terrace at il Piatto, where sweeping views across the Arafura Sea and the Darwin sunset set the scene for Thienot Penfolds Rosé Champagne and canapés, including Paspaley Pearl Meat Tartare with finger lime pearls and Polanco Baerii caviar.

Then, take your seat and discover the multi-course menu featuring NT mud crab, scallops, rock lobster, wild-caught Red Emperor, Kensington Pride mango and finger lime – each course offering a new expression of exceptional Australian produce, thoughtfully paired with wine.

From sunset on the terrace to the final course, this is an evening shaped by place, produce and culinary craft – and an opportunity to explore Paspaley Pearl Meat in a way you never have before.