5-Day Eyre Peninsula Private Escape from Adelaide

Day 1: Adelaide

Arrive by own arrangement to Adelaide and receive an airport transfer from Adelaide Airport to the Sofitel, where you can relax and settle in to enjoy their world-class hospitality. There is much to do in this boutique metropolis, where you’ll find laneways lined with bars and heritage architecture framed by contemporary street art. Spend the day as you please and enjoy a restful night’s sleep before your early flight to the Eyre Peninsula, Australia’s Seafood Frontier, tomorrow.

Day 2: Adelaide to Port Lincoln

A private transfer will whisk you away from your Adelaide accommodation to the airport for your short 45-minute flight to Port Lincoln. Your expert guide awaits your arrival, coffee at the ready. The best Port Lincoln tours are fuelled by seafood, and today is no exception. Lunch is courtesy of local favourite, the iconic Fresh Fish Place, where you can sample the Eyre Peninsula’s seafood bounty, including oysters, scallops, crayfish, crab and fish, as you watch the day’s harvest hauled to shore. Join a local legend out on the water aboard the ‘Tesla’, a unique electric canal cruiser. Cruise Port Lincoln’s marina and learn about the Eyre Peninsula’s enviable seafood industry surrounded by Australia’s largest commercial fishing fleet.

Winding further along the coast, we’ll make our way to Lincoln National Park. Kick-off your shoes and wander into the wild while your guide lets down the tyres in preparation for a 4WD adventure through the dunes. Ascending Stamford Hill, soak in panoramic views of the surrounding wilderness and the Southern Ocean swells beyond. Set to the soundtrack of the bush and waves lapping on the shores below, take a moment of repose immersed in nature. Back in town, unpack and refresh at the Port Lincoln Hotel, perched on Boston Bay, before making your way to the waterfront Marina Hotel for dinner featuring the region’s best produce.

Day 3: Coffin Bay

Begin your day sprawled out on the famed sandy shores of Coffin Bay National Park. Experience nature in its most pure state as you explore the untamed bush, beach and wildlife that defines this iconic wilderness. Settle in by the sea for morning tea at the beautiful Yangie Bay picnic area. Awakened, continue on down the coast to taste world-famous Coffin Bay oysters. Glide through crystal-clear waters to a working oyster farm and pluck, shuck and sample plump Pacific oysters straight from the source. Back on land, your main course is served at 1802 Oyster Bar and Restaurant. Chef Andy has been busy plating up a selection of his favourite dishes utilising the finest Eyre Peninsula produce from the land and sea.

The afternoon promises local wine tastings at Gardners Wines and back in Port Lincoln, the remains of the day are yours to enjoy while dinner is courtesy of the award-winning restaurant Del Giorno’s.

Day 4: Port Lincoln and surrounds

Your final day kicks off at Sleaford Bay, where undulating dunes give way to crystal clear waters frequented by dolphins and whales. A scenic drive along Whalers Way brings you to Mikkira Station, and the chance to get up close with some 150 wild koalas residing among the mana gum mallee. Home to the only wild koala population on the Eyre Peninsula, as well as kangaroos and emus, this sanctuary is a must for wildlife lovers. The on-site historic homestead offers a glimpse back in time to the lives of the region’s pioneers.

Come lunchtime, arrive at our final destination, Boston Bay Wines. Meet Chef Tony Ford for the “Feed Me Fordie” experience and learn about his second-generation vineyard. Feast on delicious food and taste a range of premium wines over a long lunch.

Your guide will drop you back at the airport for your return flight to Adelaide. An airport transfer back to your Adelaide accommodation is taken care of.