It’s the premium event on Geraldton’s social calendar and this year just over 200 people got the chance to experience a luxury island long-table lunch at the Abrolhos as part of the second Shore Leave Festival. Back again was renowned chef Brendan Pratt from Vasse Felix, who curated a mouth-watering, world-class feast centred on seafood and local produce. Pratt wowed the crowd first time around at last year’s inaugural festival. In total, 205 people travelled by air or sea to East Wallabi Island on Thursday — 60 per cent of whom were from outside the Mid West. On arrival, guests were treated to a lobster and egg “jaffle” and an Abrolhos half shell scallop with ravigote sauce. The menu — which made use of an open fire pit on the island — also included western rock lobster in burnt butter, pipis and Xo, Abrolhos octopus, aged rib eye on the bone, garlic prawn and caviar sauce, prawn floss potato salad, coral trout cured in sea water, dashi glazed chilled prawns and Bookara goats cheese and local honey tart for dessert. Guests praised the delicious feast of Mid West produce and commented it was an experience to remember. MCs for the day were freelance wine and drinks writer Mike Bennie and director of the WA Good Food Guide Georgia Moore, while entertainment was provided by local band, the Harmonies. “Wowsers! Outstanding event by Shore Leave Festival, honouring amazing local produce with a focus on seafood and more,” Mr Bennie said.