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18.06.12
Oyster Frenzy!
The Albert Park Hotel is holding its famed Oyster Frenzy – its fifth – on Thursday July 12.
Held upstairs at the hotel, Oyster Frenzy #5 is a decadent celebration of the mouth-watering mollusc, where guests are invited – encouraged – to slurp as many of the just-shucked delicacies as they can.
The oysters featured in Oyster Frenzy #5, on July 12, include:
• Moulting Bay, St Helen’s, Tasmania – salty, round and full of flavour
• Kumamoto, Coffin Bay, South Australia – small and delicate, sweet and fruity
• Port Douglas, South Australia – wonderfully balanced, salty and briny
• Smoky Bay, South Australia - renowned for their sensational sweet ocean taste
• Claire de Lune, Bateman’s Bay, New South Wales – petite oyster with a buttery texture
• Pambula Lakes, New South Wales – large Sydney roc oyster with a refined mineral finish
Along with a selection of seafood canapés including salt and pepper Cloudy bar clams with preserved lemon aioli, Cone Bay barramundi fish finger sandwich with tartare sauce and Brazilian style black eyed pea and Spring Bay mussel fritters.
Chef Paul Wilson and his team of shuckers are ready to break records; each and every Oyster Frenzy does.
The standing record of 8,700 oysters was smashed with ease - and pleasure - at Oyster Frenzy #4 last year, when a total of 9,100 oysters were devoured by just over 250 guests. (Without wishing to unmask the heartier of appetites, one guest ate six dozen oysters single-handedly.)
The Albert Park Hotel Oyster Frenzy will take place on Thursday July 12 from 6pm to 9pm. Tickets cost $80 per person and include a glass of Laurent Perrier on arrival. Jansz, wine, boutique beer and soft drink will be served throughout the evening and, of course, there are UNLIMITED oysters.
For Tickets Please Contact:
Albert Park Hotel
P: (03) 9690 5459
W: www.thealbertparkhotel.com.au
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