"This is the first formal event to be held on the Amity and I think it's going to be pretty special," Amy says.
"Imagine, looking out over the harbour at sunset with friends, beer in one hand, seafood in the other. Awesome."
Amy says guests can expect exceptional quality seafood snacks that are simply prepared, pack a punch and taste great with Matt's beers.
"As with any Liberte event, we want people to feel relaxed, have fun and just soak in the night's unique venue. There will also be some great entertainment," Amy says.
"Both Matty and I don't like to take ourselves too seriously. We just want you to enjoy yourself with friends, we're just providing you with a pretty awesome excuse to pretend you're a pirate and at the same time wash it all down with some great local food and brew."
Sales and Marketing Manager for Wilson Brewing, Rob Quayle, says beer is a great palette cleanser when paired with seafood.
"Beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food," he says.
"I think taste is very subjective and what works for one person might not work for another, but if it tastes good to you, then go for it.
"As a general rule I think if you keep the lighter beers with more delicate flavoured seafood and amp it up on the hops with a more robust heavier seafood dish.
"You can't go past a beautiful crisp Pilsner style beer with the classic fish and chips. Our Figurehead Blonde Ale 4.9 per cent is perfect for a dish like this.
"Even incorporating the beer into the food recipe like making a delicious beer batter is another reason why beer and seafood pair really well.
"There are so many fantastic local Australian beers out there, the fun is experimenting with the flavours," Rob says.
