GIDDY UP! SECURE YOUR TABLE NOW FOR MELBOURNE CUP

 +61 9247 6744
+61 9247 6744

The not-so-catchy ‘$1.50 Oyster Hour’

Freshly shucked Pacific Oysters on ice, with lemon We know it shucks (excuse the pun) and we’re actually feeling a little anxious about telling you but as of Wednesday we’ll be welcoming you to celebrate our briny bivalves at $1.50 a shuck as we say farewell to our Tell me more

Captain Barnacle Is Here!

It’s finally here, the long awaited oyster stout CAPTAIN BARNACLE! A limited edition specialty brew made with our friends from Tell me more
welcome to the highlight reel from our annual oyster festival launch party hosted Tuesday 17th July 2018

The Highlight Reel: Oyster Festival Launch 2018

Hello, Oyster Lovers! Welcome to the first coverage of our famous & annual Oyster Festival for 2018. We are so Tell me more
Join our bastille day celebrations with a kir royale cocktaill

DIY Bastille Day Celebrations

Bastille Day is fast approaching so naturally we are researching all things french & wishing we could be transported to Tell me more
How to build an epic bar cart for negroni week

Get Your Bar Cart Ready For Negroni Week

A statement piece all homes should have, a bar cart! With Negroni Week creeping up on us, we have been Tell me more

Time Is Ticking Crab Lovers…One Week To Go!

Don’t miss out! We are three weeks in & nearing the home straight of our 2018 Crab Carnival. If you have been Tell me more
One of our 2018 crab carnival hero dishes. The crab risotto!

Love Crab? Love Italian? We Are Sharing Our Secrets!

We’re sharing our secrets…. One week into our crustacean celebration & we’re having a crabby good time! Our Crab Carnival is here Tell me more

Crab Carnival Returns

The Celebration Of The Crustacean: 2018 Crab Carnival Media Night   It’s time to whip out your crustacean bibs because Tell me more

Sean’s Piccalilli

What tickles your pickle?   If you consider yourself a foodie and feeling a little bit festive – why not Tell me more

2.0 Oyster Experience

  Part 2. Riverside Dining with Sean Connolly   A warm spring evening in October. Tiki torches burning with the faint Tell me more