The Moonlight Flat Oysters story...
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Young Gun Chefs
ABOUT OUR BRANDS
Here’s what a leading one hat seafood restaurant in Sydney told us this week: “Petite Clairs this week were UNBELIEVABLE, so special, everyone loved them and so many comments. Thank you…maybe next week we could go to 20 dozen? Thanks, Steve”
“The salty smack of Petit Clair de Lune oysters with a half-bottle of oysterman Steve Feletti’s Borrowed Cuttings picpoul and some fine and honeyed Berkelo sourdough and cultured butter. Charry herring contrasted with the freshness of a parsley salad. Pale chopped albacore, raw and shining with citrus on crisps of bread. Lush rillettes of ocean trout hidden under rounds of radish. The pleasures of seafood at Saint Peter are great and they are many.”
Executive chef Jeffrey Green is in his element at Beau Kitchen and Cellar, on the site of the old Beaumaris Hotel. It’s a wine-centric venue with a huge wood-fired oven and a seasonally driven menu featuring produce from Moonlight Flat Oysters, Milawa chicken, John Dee beef and Gamekeepers saltbush lamb with heirloom vegetables, leaves and herbs from Glemora Heritage in Victoria.
Beau Kitchen & Cellar
472a Beach Rd, Beaumaris
Tel 03 9589 5557
Thank you very much for making my wife’s day yesterday.
Every now and then we are lucky enough to enjoy a meal at the Boathouse on Blackwattle Bay and yesterday was one of those occasions. To our great delight this time was the first we were also lucky enough to enjoy our favourite wine pairing with great oysters.
We travelled to the Languedoc region four years ago, had many an afternoon lunch of oysters and a beautiful white wine we had not heard of before, Picpoul.
After a little research we became aware of what you guys were up to at Cowra and so our wait started for your product.
We were both delighted to finally see the Picpoul available and to enjoy it with some of your fantastic Moonlight en Surface and Label Rouge oysters (we have previously had the Rusty Wire and Clair de Lune – an absolute favourite).
Thank you again, we eagerly await our next trip the Boathouse, some great oysters and of course that fantastic Picpoul.