New ‘oyster’ wine from Steve Feletti
It’s not often that an oyster farmer gets the opportunity to introduce a new variety of wine into the nation to match his oysters. Here’s how Steve Feletti of Moonlight Flat Oysters made his passion come true.
About a decade ago Steve discovered picpoul during one of his frequent forays along the Languedoc oyster coast, famous for producing the finest oysters in France. Stunned by the match with oysters, known since medieval times, it became his mission to get the right picpoul vines for oysters into Australia.
These vines were planted in beds strewn with oyster shell from The Moonlight Flat Oyster leases. And Steve joined forces with neighbouring Windowrie Wines, who shared his mission with great enthusiasm, to produce Borrowed Cuttings Picpoul Blanc.
Steve tells us that indications from the limited harvest so far are summed up as “simply luscious; big bulbous fruit from a heavy yielding plant”.
“The Australian release of Borrowed Cuttings Picpoul Blanc went out to premium restaurants in July, and has been described as a masterstroke wine match for our oyster portfolio,” he said.
“The wine opens with a huge floral fruity nose and has an almost buttery texture embracing the luscious cream of the oyster. Even many minutes later a subsequent sip of Borrowed Cuttings Picpoul Blanc re-triggers an oyster umami tsunami on the palate.”
Make sure you try this perfectly matched wine with your next plate of oysters at The Boathouse.
Melbourne Cup 1st November 2016
Spring racing is well under way and Melbourne Cup Day isn’t far off, so please book now so you can celebrate 'the race that stops a nation' with us in comfort and style. As always, we will have a delicious a la carte menu, the Boathouse Sweep, prizes for the best outfits and lots of laughs!
And not only will you be able to enjoy our stunning water views, you can also watch all the excitement of the Cup on our giant plasma screen.
We are currently taking bookings for groups of all sizes.
Good Food Month ‘Let’s do lunch’
As part of the Sydney Morning Herald’s great food festival, we will be offering a ‘Let’s do Lunch’ special every Friday during October. Our lunch dish is delicious Marseille-style fish stew, saffron, rouille and crouton, plus a glass of white wine, beer or cider, and tea or coffee, all for only $38…plus, of course, there is always our great view. Check out www.goodfoodmonth.com for all the Festival details, and book for lunch on 02 9518 9011 or email@example.com.
GFG Awards: we’re happily wearing our ‘Hat’
The annual Sydney Morning Herald Good Food Guide 2017 Awards acknowledge the best restaurants in Sydney and around NSW, and we feel very honoured to be the only seafood restaurant in NSW to be awarded a ‘Hat’ once again.
Here’s a snippet of our review in the Guide: “Oh, the joy of being handed a daily-changing list of up to a dozen different varieties of oysters… The rest of Colin Barker’s menu is equally ever-changing, from translucent fingers of alfonsino ceviche dotted with smoked buffalo milk, to a fleshy, crisp-skinned fillet of bass groper robustly paired with cabbage, ham hock and lentils. Desserts are also seasonally adjusted, so a whippy, oozy deconstructed cheesecake mixing strawberry sorbet and black olive caramel appears when strawberries are at their best…”
Great work Colin and team! And here are just a few of the recent dishes that impressed the judges:
Top left: Hand-picked Ballina spanner crab, dashi custard, broad beans and pig skin. Top right: Pan fried Coffin Bay red mullet, spiced fish soup, asparagus and cipollini onions. Above left: Roast Thirlmere duck breast with celeriac, muscadelles and golden needle mushrooms. Above right: Delicious roasted spiced pineapple, white chocolate cream and liquorice meringue.
We will have extended trading hours throughout December as shown below. Please book your Christmas celebrations and functions in early as we always get booked out very quickly over the festive season. Just contact Jaime on 02 9518 9011 or firstname.lastname@example.org, and she will organise everything for you.
We look forward to welcoming you to The Boathouse again very soon.
Christophe Dubois and The Boathouse Team