The Moonlight Flat Oysters story...
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Young Gun Chefs
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‘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!
Joshua and Julie Niland’s new Paddington restaurant Saint Peter showcases Australian sustainably sourced seafood…a menu that changes daily, the best quality fish available, new options such as dry-aged fish and fish offal. Great attention to detail flows into everything they do.
Australian Gourmet Traveller said “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.”