Images and video via Notyourleftovers
Spending nearly two years submerged under pristine waters on the Eyre Peninsula, one of South Australia’s finest wines is nearly ready to break the surface.
In a collaboration between Adelaide Central Market seafood restaurant SiSea, aquaculture producer Yumbah and South Australian winery DAOSA, around 20 dozen bottles of sparkling wine have been suspended beneath the water at Yumbah’s mussel farm, where the bottles are ageing in a completely different environment from a traditional cellar.
As the wine matures, marine growth also forms on the bottles, creating not just a unique wine but an artwork that represents the ocean and the seafood it will soon be served alongside.
The project will come to life at SiSea through an exclusive seafood pairing experience, bringing together South Australian seafood, local wine and one of the state’s most unusual maturation experiments.
SiSea has recently made a name for itself as one of the state’s top dining destinations, taking out Restaurant of the Year at the 2026 South Australian Seafood Awards.
Since launching in 2021, the venue has become a seafood hotspot within one of the state’s top foodie destinations, the Adelaide Central Market.
“The restaurant plays an important role in introducing both locals and international visitors to the diversity and quality of South Australian seafood,” said co-owner Mark Gleeson
That local focus is put directly into the menu. Around 90 per cent of SiSea’s dishes are centred around seafood, with about 80 per cent of that seafood sourced from South Australia. The menu highlights regions including the Eyre Peninsula, Coffin Bay, Streaky Bay, Spencer Gulf and the Coorong, showcasing mussels, kingfish, abalone, oysters, crabs, pipis and mullet.
“The restaurant follows a South Australia first sourcing philosophy, while maintaining a clear focus on quality and consistency.”
The partnership with Yumbah is a major part of that SA first approach. Yumbah supplies SiSea with premium mussels, abalone and kingfish, produced through advanced aquaculture practices and supported by sustainability accreditations.
The sea-aged sparkling wine project takes that relationship even further, bringing together the worlds of aquaculture, viticulture and hospitality in a way that feels distinctly South Australian. The collaboration of the sea aged wine brings that connection a step further by using the environment the seafood comes from for their beverage offering.
At SiSea, that connection to the ocean also extends into sustainability. The restaurant operates without single-use plastics, uses sustainable non-plastic packaging where required, and actively discourages unnecessary takeaway consumption.
“A key initiative is the recycling of all shell waste, which is donated to reef restoration programs in South Australia,” Mark said.
“These shells are used to help rebuild shellfish reefs, supporting marine biodiversity and long-term ecosystem health.”
The team operates with a strong focus on collaboration with suppliers, adapting menus based on what is available and of the highest quality.
Speaking of the menu, head chef John Than focuses on Asian fusion influences and the use of charcoal within the preparation of seafood. John leads the team to create a menu that remains highly seasonal and responsive to product availability, making sure all cutsomers get the best and freshest products.
All eyes are on SiSea’s sea-aged wine, which is set to deliver one of the state’s most unique dining experiences.
SiSea
Where: 44-60 Gouger Street Stall 76, Adelaide SA 5000
For more information about SiSea, click here.
