Taste the finest local flavours and experience pure grandeur at the inaugural Huskisson Masquerade Charity Ball. Club Jervis Bay hosts this spectacular night of mystery, fine dining, and live music. Gather your friends, put on your finest mask, and support vital community work right here in the Shoalhaven.
On Monday 15 June the inaugural Huskisson Masquerade Charity Ball will transform Club Jervis Bay into an enchanted realm of mystery, luxury and high celebration, establishing a benchmark for regional events that extends far beyond standard coastal hospitality, all-inclusive tickets $220. For one night only, the familiar coastal rhythm will yield to pure grandeur. Guests, dressed in formal attire and disguised by masks, will step onto a red carpet illuminated by the crimson glow of fire twirlers and elite acrobatic jugglers. Inside, the atmosphere will hum with anticipation, anchored by the sophisticated swell of a live nine-piece dance band and the visual centrepiece of a custom ice sculpture.
Yet, beneath the theatrical veneer of this carnival-style ballroom lies meticulously constructed regional collaborations.
This event represents a deliberate convergence of local talent, an ambitious celebration of the Shoalhaven food scene, and a profound commitment to addressing one of the community’s most critical social challenges. It is an event designed to captivate the senses while delivering lasting regional impact.
A Culinary Alliance of the Region’s Finest
At the heart of this grand evening is a gastronomic experience rarely seen in regional NSW. Rather than relying on standard event catering, Club Jervis Bay has orchestrated a rare culinary coup, uniting the region’s finest talent to deliver a bespoke, sumptuous three-course feast.
Taking over the Club’s kitchen for the evening are Chefs Terry and Michelle Robinson, the culinary force behind Old Salt Distillery. The Robinsons possess a formidable professional resume, having honed their craft in some of the country’s most prestigious three-hatted dining institutions. Their menu promises to be a masterclass in fine dining, showcasing the true culinary depth and seasonal variation of the South Coast.
“Michelle and Terry have a fascinating story; they are probably the only people I know who have worked in three-hatted restaurants,” explains John West, Chief Executive of Club Jervis Bay. “We asked them to collaborate so that we can expose people in Jervis Bay to that kind of experience. They are putting immense faith in their product and trying to get it out there in tough economic times, and supporting regional businsses like theirs is just as important to us as the event itself. They are a massive drawcard to this whole evening.”
The indulgence begins well before guests take their seats. A dedicated, lavish Champagne & Oyster Bar will feature the freshest local oysters, supplied directly by Jervis Bay’s own Shellfish Market, accompanied by free-flowing champagne and artfully prepared canapés. To complement the Robinsons’ menu, Club Jervis Bay’s consultant sommelier, Brendan Bates, has designed a series of precise wine matchings. Furthermore, the Club’s newly installed cocktail bar will be active throughout the evening, crafting bespoke mixological concoctions that reflect the seasonal themes of our coastline.
The Industry’s Night to Let Their Hair Down
While the event promises an unparalleled experience for patrons, its scheduling contains a deeper, highly deliberate piece of industry strategy. By positioning the Masquerade Ball on a Monday night, the organisers have carved out a space specifically for the visionaries, creators, and labourers of the local hospitality scene.
The evening serves as the ultimate after-party for the tireless individuals who have spent the preceding seven weeks executing the fifth annual Autumn Celebration of Food, organised by the Shoalhaven Food Network.
The 80+ event festival showcases the region’s agricultural and culinary wealth, but it demands an immense toll from the businesses involved. On this traditionally quiet winter evening in mid-June, chefs, restaurateurs, brewers, bakers, distillers, growers, and producers will step out from behind the pass, step away from the hot lines, and gather as peers.
It is a rare “closed-door” style event where the industry can let its hair down together and toast the cumulative achievements of a massive regional effort.
“Staff recognition is so important,” notes John West. “The Autumn Celebration of Food is a fantastic event, but whether people realise it or not, it places a certain amount of stress on local businesses. Everyone wants to put their best foot forward and be an active part of it, but they have to run their day-to-day operations at the same time. It provides excellent exposure, but it also places a lot of pressure on teams. We wanted to create an opportunity for them to relax, know they are recognised, and celebrate what they have achieved.”
Beyond serving as a celebration of past efforts, the evening is designed to act as a vital commercial springboard. The energy generated at the Ball will be channelled directly into building momentum and revving up engagement for the 2027 Autumn Celebration of Food, which is scheduled to launch on 1 May 2027 for another brilliant seven weeks. By bringing the entire network together under one roof, organisers aim to give everyone a flavour of what is possible when a region bands together, demonstrating that what we create here is a global showcase of regional Australian excellence.
A Serious Heart Behind the Mask
True grandeur, however, is not measured merely by the quality of the champagne or the rhythm of a big band; it is measured by its legacy. Amid the dancing, the fine linen, and the theatrical disguise, the event is anchored in a cause that demands the collective strength of the community. Proceeds from the ticket sales, alongside the results of a high-end silent auction featuring premium items donated by a wide range of local businesses, will be directly contributed to SALT Charity. This local organisation works tirelessly on the front lines to combat domestic violence and prevent violence against women across the Shoalhaven region.
“The motivation for the event was to do something that is very different to what has been done in the last two decades in this area,” John reflects. “We wanted to bring people together to raise much-needed funds for a very important charity and an indispensable organisation. We must recognise the struggles surrounding domestic violence for women in our area. At the same time, we want to generate a sense of joy and give people an opportunity to escape the winter blues.”
This philosophy aligns directly with Club Jervis Bay’s broader operational mission to actively build community infrastructure rather than simply using the word as a marketing buzzword. “It’s important to us that we are building community, not just talking about it,” John emphasises. “Supporting the Shoalhaven Food Network and standing up for vulnerable members of our community via SALT Charity are concrete ways we achieve that here.”
We spoke to the director of SALT Charity, Megan Dover about why this is so important right now. “Attending this ball means the fundraising that comes through it will go directly back into our community,” Megan says. “We have a term for the people that come and connect in with us, they’re our neighbours and our friends so when we support local charities we’re supporting our neighbours and friends.”
Uncompromising Value and Collective Support
In the current economic climate, introducing a premium ticketed event can be a delicate proposition. To address this, the organisers have structured the evening to ensure it delivers exceptional, uncompromising value where every logistical detail has been managed in advance.
Tickets are $220 per person, and are completely all-inclusive. This fee covers the multi-hatted three-course dining experience, the flowing premium drinks—including the champagne bar, curated wines, and specialty cocktails—and the full spectrum of elite entertainment.
Recognising the importance of corporate engagement and staff rewards, the club has also introduced corporate tables: packages are available at $1,600 for a table of eight, or $2,000 for a table of ten. This offers a distinct incentive for local business owners to honour their teams while preserving capital to bid generously during the silent auction.
To guarantee that the evening concludes as flawlessly as it begins, Club Jervis Bay is putting its courtesy bus into operation. The Club’s team will actively contact ticket holders prior to the event to schedule safe transport and ensure guests can enjoy the celebration responsibly.
With a strict capacity capped at 200 guests to preserve the intimate, high-end atmosphere of the night, tickets are selling fast. The night represents an unprecedented opportunity to experience world-class dining, support the tireless architects of our local food industry, and contribute significantly to a vital local charity. Frock up in your finest formal attire, secure your mask, and prepare to witness the unfolding of a new benchmark in regional celebration.
