Rediscover that adventurous spirit. Swim with sea lions and dolphins, cage dive with great white sharks, and explore the beautiful Gawler Ranges.
The Eyre Peninsula is a region of contrasts. To the east, experience the calm beaches and warm waters of the Spencer Gulf. To the west, see spectacular cliffs, long, white, sandy beaches and brilliant wild waters.
Drive through farming plains, raked vineyards, untamed wilderness and national parks. Explore long stretches of pristine beaches or densely forested national parks and get close to our aquatic wildlife.
Experienced surfers flock to the Eyre Peninsula’s deserted surf beaches. Outdoor adventurers visit for big-game fishing and shark cage-diving.
Embark on a once-in a-lifetime drive across the Nullarbor, one of the great wilderness areas of Australia. Stop along the way to watch whales and their calves frolic in the shadows of towering, wave-ravaged cliffs.
Swim with sea lions and spend time unhurried by routines and expectations.
Camp in complete isolation or enjoy top-class accommodation, only minutes from the wilderness.
Be prepared to drive. The Eyre Peninsula is vast, with more than 1200mi of coastline. Fly from Adelaide to one of our three regional airports, take a tour or hire a car and drive from Adelaide.
Look out for visitor information centers in Port Lincoln, Whyalla, Elliston and Ceduna. The centers will supply you with brochures, maps and plenty of advice to ensure you get the most out of your vacation.
The Freshest Seafood
Eyre Peninsula is South Australia’s seafood frontier.
It offers the freshest blue swimmer crabs, prawns, rock lobster and the most luscious oysters you’ll find anywhere.
The abalone on your plate is harvested from Coffin Bay only hours before you eat it. The tuna, the whiting and snapper come fresh from Boston Bay.
Looking for something completely different to put on your plate? Visit a yabbie or marron farm and try traditional yabbie billabong stew.
Try some irresistible Eyre Peninsula specialties such as chilli mud crab; squid ink pasta; freshly shucked Coffin Bay oysters with lime; and tuna sashimi.
For more information, please visit the Eyre Peninsula website.