The Moonlight Flat Oysters story...
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Young Gun Chefs
ABOUT OUR BRANDS
It’s a big communal bar in front of a huge arched window…it’s a bit retro but there’s no particular theme, instead it’s all about the food, drink, music and art. Chef Ian Poy has a wood-fired grill for meat, seafood and vegetables, served as both individual dishes or share plates.
First Floor, 65 London Circuit, Canberra ACT 2601
Tel 02 6230 6222
After this year’s piquepoul vintage was tucked away, I noticed some late green unripened berries on nearby rows of grafted piquepoul.
A lightbulb moment and some V8-type kilometers last weekend saw boxes of green berries on their way to receptive chefs keen to trial fresh piquepoul blanc verjuice, exclusively for Moonlight Flat’s loyal oyster supporters.
Sat 2 April, 9 am – 2.30 pm
For those that love oysters come along to this workshop organised by Hotel Hotel in Canberra and honour the mollusc with us. Participants will start the day by making their own handmade oyster shucker with Alison Jackson, a Canberra-based gold and silversmith. Hotel Hotel’s Monster kitchen and bar head chef Dan Flatt, will teach participants how to make a number of dressings designed to bring out an oyster’s delicate flavour. Then, Steve Feletti from Moonlight Flat Oysters will show participants how to shuck like a pro.
The workshop includes plenty of oyster tasting and a light lunch prepared by Monster kitchen and bar.
More information and tickets: http://hotel-hotel.com.au/fixandmake/events/oyster-appreciation/