From the very beginning we shared an oyster vision for Sydney inspired by the French brasseries such as you happen upon all over Paris, like the brasserie across the square from Gare du Nord after disembarking from the cross channel train into Paris.
Very quickly the taste difference between shucked to order oysters, not rinsed in tap water, became crystal clear. And this vision was quickly shared by a couple of savvy restaurateurs who bolted on to our mission.

Our trademarked brands (1999) that we brazenly stood behind, perplexed the traditional bulk-generic-big sack traders as did our pricing by the dozen, which caused even more consternation. Structural change was at least headed in the right direction, although old habits still remain today, dressed up in catchy modern euphemisms such as “ premium half shell oysters “.

Recently our vision grew to redefine a new oyster era, - the whole-of-table oyster& wine experience, transformed by our matched Languedoc picpoul vines brought to grow in NSW by Moonlight Company. We suspect this is a world first oyster industry commercial portfolio. And it happens to cap our original vision lifting local oyster menus to those pesky exquisite French brasserie expectations.