Dinner sure to float boat of any seafood lover

Inspired cocktails and a charcoal grill will greet guests at the door of the Liberte at the London Hotel on Saturday as owner and chef Amy Hamilton takes them on a Vietnamese and French-based journey.

When the sun sets, the Great Southern Seafood Steamboat, on Saturday, March 19, will engage diners with the sustainable seafood and locally sourced produce that will champion the evening.

Hamilton and co-host, Australian Gourmet Traveller WA editor Max Veenhuyzen, will encourage diners to interact with their food and where it was sourced, and with each other.

“We are doing a really nice seafood broth and the idea is that they get a steamboat between a group of people and they share it,” she said.

“It’s a really nice interactive experience, and also, it keeps the seafood first and foremost at the centre front.”

The seafood, which will be perfectly paired with local wines presented by La Violetta Wines’ Andrew Hoadley, will focus strongly on sustainability.

“I really wanted to look at sustainable seafood and I just thought it (the steamboat) would be a really fun thing to do,” Ms Hamilton said.

“We are using seafood that won’t put pressure on the ocean environment while using it.

“As a chef, you have a responsibility when you are using produce to be mindful about where you source it and also to use produce that has a future … and also showing people that sustainable seafood is really accessible and really tasty.”

Careful not to reveal too much, Ms Hamilton said the evening would be an experience from beginning to end and would include Liberte’s trademark element of surprise intertwined with theatrical components.

For bookings, contact the Liberte on 9847 4797.