The hip bar on Timor Street is running a satellite event for the Apollo Bay Seafood Festival.

Locally caught seafood and native foraged produce will feature, along with delectable cocktails.

Bar owner Dave de Carteret said the seafood would be cooked on a hot coal barbecue in the bar’s rear outdoor entertainmnet area and served buffet-style.

“We will have a range of locally sourced and sustainable seafood and are hoping for flathead, octopus and abalone, among other things,” he said.

“The hot coal cooking will be done in front of our guests. We are trying to keep it relaxed and interactive, with a backyard feel. We want to bridge the gap and get Warrnambool involved.”

Mr de Carteret said native produce would be used in cocktails, including saltbush, lemon myrtle, rivermint and sea parsley.

“The edible botanicals have been sourced with help from the Worn Gundidj Aboriginal Co-Operative nursery,” he said.

Head chef Francis Lesock, who has worked at high profile Melbourne eateries including the Grand Hyatt Hotel, will be cooking up a storm.

He has helped to source ingredients and the native herbs.

“We want to educate people about the natives growing around the area,” he said.

Live music will be provided by James Morrison Jazz Academy alumni. There will also be DJs. 

The event kicks off at 2pm, with dinner from 6.30pm. Tehre will be drinks and canapes upona rrival for the dinner.

Visit https://www.eventbrite.com.au/e/apollo-bay-seafood-festival-southern-seas-cocktail-bar-tickets-41181346516 for tickets.