Sea to Shore Glenelg Seafood Festival returns

South Australia’s finest seafood will soon be showcased at one of the state’s favourite coastal destinations, with the return of the Sea to Shore Glenelg Seafood Festival on Saturday, 28 October 2023.

In its second year, there will be an expanded range of restaurants involved, with guests invited to enjoy the delicious, fresh seafood dishes curated by respected South Australian chefs, paired with local wine and gin, all while overlooking Glenelg’s stunning coastline and soaking up the spring sun.

From 11am, Glenelg’s foreshore located at Jimmy Melrose Park, will become a seafood hub for the senses, with nine well known South Australian restaurateurs showcasing delectable sustainably sourced seafood dishes, prepared and cooked in open marquees to allow guests to witness the use of fresh ingredients and the theatrics of wild cooking.

Last year’s inaugural festival headliners are back including Soi 38, Squid Squad, Ragani Day, Oyster Bar, and CBD favourite, Fishbank.

New additions to the foreshore hub include popular Spanish Hahndorf eatery Comida, and South Australia’s first sustainable seafood restaurant Angler Stirling. Gelista has also come on board and will be serving a range of gelati flavours to cleanse the palate.

Owner of Angler, Amanda Prance, is thrilled to be part of this year’s festival and is looking forward to sharing the company’s philosophy on providing sustainable seafood and showcasing fresh local produce.

“Angler is excited to deliver our unique offering at a seaside location. With only 7% of seafood caught in SA staying in SA, the Sea to Shore Glenelg Seafood Festival is an important event to shine a light on our local fishers…Seafood should always be fresh and local – we guarantee both – never frozen and 100% traceability,” Amanda continued.

We believe in knowing where, how and when seafood is caught and processed and who the fisher is.

When attending the foreshore hub, guests will be transported to the shores of a beachside oasis where the area will be decked out in hues of whites and timbers with special nautical-inspired installations created once again by the team at Hygee Studio.

With several deck chairs and lounges scattered across the area, as well as large tables for groups, guests are encouraged to sit back, relax, and enjoy the fragrances of the sea along with live entertainment provided by DJ Phoebe Snow and DJ Ashlee Grindle of Choons and Moovz.

The team at 2KW will be running the bar which will be adorned in marine-style decorations, with the help of iconic South Australian beverage companies including Threefold Distilling, Little Bang Brewery, and Riot Wine Co.

As the sun sets on Jetty Road, restaurants and bars along the popular main strip will come together for a street party to ensure that the celebrations continue well into the night, offering a range of seafood inspired dishes along with their regular menus, as well as live entertainment.

Some of the businesses involved in the Jetty Road soiree include Fourth, Doughballs, Dante’s Deli, Beach Burrito, and Attitudes Boutique, creating the ultimate piazza-style street party. City of Holdfast Bay Mayor Amanda Wilson is excited about the return of the festival and is thrilled about its expansion.

“The inaugural Sea to Shore Glenelg Seafood Festival was a great success last year, with 25,000 attendees flocking to the foreshore and Jetty Road to experience the flavours of South Australia’s finest seafood whilst enjoying the views and atmosphere of being by the sea,” she said.

We are thrilled to expand this year, adding a range of new major producers to the festival’s foreshore offerings. It just goes to show how much people respect the quality of produce in this state and what better place to showcase this than one of SA’s best coastal destinations.

“Glenelg continues to establish itself as a destination that not only offers quality food, but also provides immersive experiences and entertainment to visitors, and the Sea to Shore Glenelg Seafood Festival is a great example of that.”


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