The Moonlight Flat Oysters story...
Read more about us...
Young Gun Chefs
ABOUT OUR BRANDS
The Cott & Co Fish Bar at the Cottesloe Beach Hotel offers a place in the sun, wine in hand, to enjoy the best of fresh seafood and seasonal produce. It’s a touch of Mediterranean ambience combined with Cottesloe’s famous sunset!
Cottesloe Beach Hotel
104 Marine Parade Cottesloe
Tel 08 9383 1100
Brent Savage and Nick Hildebrandt, the team behind Bentley Restaurant + Bar, bring us Cirrus at Sydney’s newest dining precinct, Barangaroo. With a focus on fresh, sustainably-caught seafood, stunning views across the northern end of Darling Harbour to Pyrmont and Goat Island, Cirrus is sure to be a winner and we are proud to have our Moonlight Flat Oysters on the menu.
10/23 Barangaroo Ave, Sydney
Tel 02 8214 0505
Danielle Alvarez, ex-Chez Panisse in Berkeley, California has been filling in the past 18 months cooking for Merivale Group restaurants such as the Coogee Pavilion and The Fish Shop. Her own much-anticipated restaurant, Fred’s, is in the middle of Oxford Street in Paddington. It’s a 60 seater with a cocktail bar downstairs and Moonlight Flat Oysters on the menu!
384 Oxford Street Paddington
Tel 02 9251 0384
‘After three years in quarantine, then in a nursery for propagation, then being grafted onto existing verdelho vines, those first few picpoul cuttings finally bore their first proper crop – just a few hundred kilos – earlier this year, and were made into a crisp, dry, white wine at Windowrie. Feletti, needless to say, can barely contain his joy, and it’s not hard to see why. I tried a sample just before it was bottled in late July, with a freshly shucked Moonlight Flat oyster, and it was an astonishing match – as well as having delicate lemon acidity, the picpoul variety also has a fair amount of richness and texture that lingers as a satisfying grape-pulpy flavour after you’ve swallowed the oyster.’
– Max Allen, Australian Gourmet Traveller.