Petite Clairs “so special”

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”

Australian Gourmet Traveller writes about Saint Peter, Paddington, Sydney

“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.”

Beau Kitchen & Cellar

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
www.libertyinns.com.au/beau.html

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