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East Coast Bites / Travel

Savour the Sea Caves: An Otherworldly East Coast Dining Experience

This past weekend, after purchasing our tickets way back in January 2020—only for the event to be postponed in 2020—Dan and I finally got to experience Savour the Sea Caves, which is easily one of the most unique and otherworldly dining experiences I have ever embarked on.

This is the only place in the world that you can literally dine on the ocean floor, surrounded by sea caves, while eagles soar overhead, and in the wake of the world’s largest tides.

And it’s on the Bay of Fundy. Right here, where we call home.

Site of the world's highest tides, where we went for Savour The Sea Caves

This once in a lifetime event is hosted by our friends at Red Rock Adventure and the Kilted Chef Alain Bossé. The adventurous team from Red Rock will guide you into the depths of the most breathtaking sea caves for a truly next-level culinary experience.

Savour the Sea Caves is only held TWO times a year when the full moon and the Bay of Fundy tides come together for the perfect tidal experience.

And there are only 48 tickets up for grabs.

But today, I’m going to share a sneak peek at our experience with all of you. Because trust me when I say, you’re going to want to add this one to your 2022 calendar!

Learn About the Bay of Fundy Tides

I’ll never tire of hearing stories about the formation of the Bay of Fundy tides, which if you haven’t connected the dots yet, are the LARGEST tides in the world. And they’re right here in our backyard!

Red Rock Adventure leading a tour along the Bay of Fundy

If you’re going to learn about St. Martins, the Sea Caves, and the Bay of Fundy, you should definitely hear the stories from Mike, Joe, Jordan and the team at Red Rock Adventure. All of whom will be with you during this experience.

And don’t forget to look up—you might just catch a majestic bald eagle swooping overhead as your listening to tales of the sea.

Amuse Bouche in a Sea Cave

If sipping cocktails and eating charcuterie in a sea cave gets you excited, well, you should probably plan to book the Savour the Sea Caves experience for next year. Because your first stop of the evening allows you to do exactly that.

Sipping cocktails and eating charcuterie in a sea cave during Savour The Sea Caves

Start by enjoying a delicious wild blueberry Blue Roof vodka tonic to drink that’s served with a your very own individual charcuterie board in a mason jar. How cool is that? There was so much flavor and colour in these, I couldn’t stop snapping photos of just how pretty they are!

individual charcuterie board in a mason jar
 wild blueberry Blue Roof vodka tonic

And if I wasn’t already on cloud nine from this tasty drink and innovative spin on charcuterie, they were serving up freshly shucked New Brunswick oysters with an apple mignonette with a slight kick. So delicious!

New Brunswick oysters with an apple mignonette

Entering the Sea Caves

Perhaps the most shiver-inducing part of the experience was arriving at our final destination: the dining sea cave. After walking over rocks, barnacles, and seaweed, you then climb down man-made stairs put in just for the event to safely usher you along the ocean floor. You come around the corner to the most impressive view—a massive cove of caves. The sounds of Edith Piaf’s “La Vie en Rose” and the scent of what you’re about to experience swirls around you.

Entering a cove of sea caves and the waiting table

This moment took my breath away.

It was truly the million dollar view. And I mean, we’ve been in this cave at high tide before via sea kayaks (read about that adventure here). It’s not that we have never seen it up close. But there was just something about coming around that corner by foot, seeing the Kilted Chef awaiting us, and truly realizing what we were about to experience.

The kilted chef waiting in a cove of sea caves to start Savour By The Sea Caves
Crystal and Dan in front of the table with the ocean in the background

Forever grateful I got to experience it with my soon-to-be husband ❤️

The First Course

Once we arrived in the cave, we were served sparkling cider from Belliveau Orchards, followed by the first course: a panko crusted potato cake topped with lobster and served on a lemon seaweed remoulade.

The best part? The seaweed from the remoulade was literally plucked from the sea cave. If that’s not a mermaid’s dream, I don’t know what is!

panko crusted potato cake topped with lobster and served on a lemon seaweed remoulade.

The Second Course

Once seated with our fellow guests and diners at the beautiful hand-built wooden table (brought in on boats at high tide) we were served one of the most amazing scallop dishes I’ve ever had: a seared scallop served with micro greens and drizzled with a Seabuckthorn and Wabanaki Maple barrel aged bourbon maple syrup vinaigrette.

If you’re thinking, that sounds epic, you would be right 😉

: a seared scallop served with micro greens and drizzled with a Seabuckthorn and Wabanaki Maple barrel aged bourbon maple syrup vinaigrette

Also, how cute is the seaglass mason jar floral arrangement in the background?

The Third Course

At this point in the evening, I was already on paradise island but then the third course came out, and let’s just say, Dan and I haven’t stopped talking about this dish.

Crosby Molasses basted planked salmon served with Cajun corn succotash on an edamame puree topped with pea shoots and drizzled with a Maritime cream ale beer reduction. Easily the best salmon dish I’ve ever had and the fact that it was cooked on an open fire, in a sea cave, on the ocean floor is just pièce de résistance.

Crosby Molasses basted planked salmon served with Cajun corn succotash on an edamame puree topped with pea shoots and drizzled with a Maritime cream ale beer reduction.

A S’Mores Experience

Last, but certainly not least, the dessert portion of the evening. And trust me, you’re going to want to try and recreate this one at the cottage this summer.

S’mores over a bonfire are a part of any East Coast summer, but I might never be able to go back to the old way of making s’mores again. With a little help from Chef Alain and the Red Rock team, we combined ginger snap cookies from the Shipyard Cafe, salted caramel chocolate, peppered raspberry jam, and marshmallows dipped in New Brunswick’s Fils du Roy Distillery rum and toasted on an open fire.

ginger snap cookies from the Shipyard Cafe, salted caramel chocolate, peppered raspberry jam, and marshmallows dipped in New Brunswick's Fils du Roy Distillery rum and toasted on an open fire.

Savour The Sea Caves: A Culinary Adventure for the Books

One of the more unique parts of dining on the ocean floor in the Bay of Fundy with Savour The Sea Caves, is that when the tide starts to roll back in—well, it’s time to get back to shore. We no sooner finished our delicious s’mores and it was time to make our way back and to say goodbye to our new friends and the caves.

Crystal Richard of East Coast Mermaid and The Kilted Chef posing together in a Sea Cave
Sea Caves with the ocean in the background as the tide heads back in

We’ll be talking about this experience for years to come. I can only hope when we’re old and grey, we’ll be sitting on a cottage porch somewhere saying “Remember that salmon in the sea cave?”

I can’t say enough about the Red Rock Adventure team for the experience, the stories, and for dreaming up this experience with Chef Alain. If you’re in the Maritimes, you’ve simply got to add this to your New Brunswick bucket list!

To learn more about the experience and to bookmark their website to snag tickets for yourself next year, swim over to https://www.bayoffundyadventures.com/

PS: NOT sponsored, just madly obsessed with New Brunswick experiences and here to help you develop a coastal crush on this magical province we call home ❤️

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