The Moonlight Flat Oysters story...
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Young Gun Chefs
ABOUT OUR BRANDS
‘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.
Executive Chef Chris Bonello was previously Group Executive Chef of Shannon Bennett’s Vue de Monde group. Now at Victor and Robert Zagame’s MPD (Meat Packers District) Steak Kitchen he shares his incredible talent and passion for local and seasonal food and superior, honest produce. A fantastic dining experience – lots of beef and lamb of course but also fish, Moonlight Flat Oysters, poultry and pork with delicious sides, desserts and – wait for it – a cheese trolley!
The head chef behind the menu is Ben Williamson, known around the restaurant scene in Brisbane for his widely-recognised work with Cha Cha Char and Urbane. The menu has great influences from some of the most flavourful cuisines in Southern Europe, Northern Africa, and the Middle East.
Gerard’s Lane, Shop 14, 15 James Street Fortitude Valley, Brisbane
Tel 07 3852 3822