2.0 Oyster Experience


Part 2. Riverside Dining with Sean Connolly


A warm spring evening in October. Tiki torches burning with the faint scent of citronella mixed with the sound of a boat motor and lapping water in the distance fills the air. We are riverside, the Clyde River to be exact and enjoying the hospitality at the home of Audrey Thors (the infamous female oyster farmer) in Batemans Bay, at the official dinner party for our Oyster Experience winners.


With a menu designed by Culinary Director Chef Sean Connolly, The Morrison’s sous chef Ellena Kim works furiously behind the scenes preparing some of Sean’s signature dishes. Guests includes our competition winners Claire, Kelly, Tracey and Erin, as well as Sean and his wife Jo, plus Frank and Jason from De Costi Seafoods. 

We start the dinner party just the way we like it… with oysters and champagne! Freshly shucked oysters from Audrey’s farm and chilled Piper-Heidsieck, it seriously doesn’t get much better than that! Just add Sean’s simple red wine vinegar mignonette and a squeeze of lemon.

Next comes Duck Liver Parfait with fresh bread rolls, Scampi Ceviche and Gravlax of Salmon, a whole fillet of premium salmon cured in raspberry & beetroot powder and salt. Sean talks the guests through each dish, the preparation process and thinly slices the salmon at the table.

For the main event, we’re treated to a slow cooked Lamb Shoulder – the meat from a Victorian farm and cooked for 12hrs, served with a sticky sweet lamb jus with flavours of raspberry and star anise. A roasted fillet of trout with fresh dill. And Ellena presents her own dish, a creamy tomato risotto with spanner crab and grilled scampi – followed by potatoes roasted in duck fat, garnished with herbs and pomegranate.

After dinner, Sean makes an inspiring toast – thanking Audrey, Frank and Jason for supporting the trip and providing the incredible seafood for the night. Encouraging the winners to continue exploring their foodie adventure of Australia.

And so we finish the night with cheese, meringues and berries, more wine and a good old fashioned sing-a-long!


Enjoy part 3 of our South Coast Getaway!
Wynlen House Microfarm