The Moonlight Flat Oysters story...
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Young Gun Chefs
ABOUT OUR BRANDS
Stepping inside Fred’s off noisy Oxford Street you enter a whole new world. A New York style bar leads to a cavernous dining space anchored by two wood-fired grill pits, flanked by two enormous French country kitchen tables. Compelling aromas from the hearth explain why it’s jam packed and buzzing. Delighted that our Petite Clairs and Claire de Lunes are the mainstay since Fred’s opened.
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.
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!