As you cross the Bateman’s Bay Bridge, one can look down river to the weathered structures of the Clyde’s oyster leases. One such lease is Moonlight Flat, a longstanding benchmark of oyster quality in Australia. Their range of trademarked oysters are a mainstay on the menu of some of Australia’s best restaurants including Cutler and Co, Vue du Monde and The Boathouse on Blackwattle Bay.
Founder Steve Feletti believes its attention to detail that enables him to maintain such a high-level of quality. “The conditions under which our oysters are grown are carefully considered, and our facility is designed with oysters in mind. We constantly monitor temperatures, keeping them wet and cool in their natural state. I closely monitor logistics and I’m very selective about the chefs we supply,” he says.
Feletti uses French-inspired finishing processes to achieve a unique flavour for each of his oyster varieties, like the Claire de Lune Bouton ®, The Rusty Wire® or the Moonlight Flat Angasi. “Just like premium wines and cheeses, oysters reflect their context of finish and provenance with a unique flavour profile,” he explains. Feletti also runs oyster workshops to educate the public on how oysters should be prepared and appreciated in a proper oyster culture.
“It’s been a mission of mine to educate people about oysters – the biggest obstacle is our culture of pre-shucked tap rinsed oysters. In Europe, that’s against the law. We want to lift the marketing of this wonderful, world-class product which is underrated and unknown to many people.” Steve’s dedication to quality and education is helping change oyster culture in Australia, while contributing beautiful South Coast produce to the Australian food landscape.