Moonlight Flat Oysters
Oysters without Compromise
Moonlight Flat Oysters
Oysters without Compromise
Moonlight Flat Oysters
Oysters without Compromise
Our story
In 1998 based on oyster exposure in France & Japan, Moonlight Co began farm- direct supply to restaurants, shipping only live closed oysters under traceable brands. This circumvented the pre-shuck tap-rinse travesty and, at the same time minimised real-time delay risk endemic in the traditional mid - chain market structure.
Traceable brands, notably our Claire de Lune (R) 1999, soon built an enduring reputation for quality still valid in 2024. Our brands opened up a whole new luxury sector based on provenance, a much imitated concept in recent times.
Our production remains capped by the need to achieve internal Quality Assurance standards, a goal simply unattainable had we set out to chase big bulk scale platforms. Oysters just ain't hamburgers.
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Storage & logistics
We don’t store oysters, - they’re either on their way to bistros or they’re headed back to the water. We don’t pre shuck, nor, god forbid, freeze. So our cooling is 100% natural, 100% sustainable. Based on evaporative cooling, the shed has a 7 metre high pitch ridge with lower breezeway doors to maximise breeze currents, passing over wet concrete floor. Damp hessian covers draw heat from crated oysters, magically chilling down stock. Low volatility in storage temperatures is best with minimal sets of hands between farm and kitchen.
Awards & Features
Testimonials
FAQ
Must be over 18. Easiest way offering nationwide delivery is through our online partner Dan Murphy Online. Comes in 6 packs. We have other esteemed stockists, just ask us.
Is it value ? Winestate Magazine awarded it #Best Value in its Class and, #Best In Class Alternative & Emerging Varieties.
For Chefs : email us your brief. We look for well- matched supply longterm partnerships
For Home: email your wishlist ( min.10 dz). But year-round chef commitments will take priority over once-a-year requests.
8–14C on a cool concrete floor, draped with a damp hessian bag. If left in fridge, they will gape and die on the third day, it’s too cold. Ideal service is an ice platter.
8-10C chilled in an ice bucket.