Moonlight Flat Oysters® chef enquiries

It will come as no surprise that we have had to restrict the size of our operation, in keeping with our view of the nature of the product. We don’t see this product lending itself to bulk handling, bulk grading, bulk packing, or bulk transport. They are not hamburgers. We are on the opposite side of town. And we only do direct business, no extra hands in the middle.

We do maintain a waiting list of potential partners and from time to time the scenery shifts and windows open, but not often. We recently celebrated our 9th year with our foundation partner The Boathouse on Blackwattle Bay (shown right).

However we do like to maintain dialogue with interested chefs, especially those who are as committed to the native product as we are.  Our contribution to the wider industry when time permits, is to offer restaurant staff our exclusive tailored oyster training module.

We do make ourselves available for food industry events, such as Sydney’s Good Food Month and the Slow Food Society, and wine matchings. If you have a proposition let’s hear it. Regional events will be a forthcoming focus, with one slated soon for our food and wine partners in the Orange region.

For all chef and restaurant enquiries please contact Steve Feletti by email.

Clair de Lune Sel Saveur®
Our oyster savoury salt is made in the style of traditional French sel saveur, comprising wholly natural ingredients of seaweed, Moonlight Flat Oysters® and sea salt. READ MORE >


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