because I can't cook

Oyster Frenzy #4 at the Albert Park Hotel.
Address	83 Dundas Pl
Opening Times	Mon-Sun     12pm-11pm
Cuisine	Oysters/Seafood/Bar Food
Visited	1 September 2011
Rating	

Conveniently located in Albert Park -pretty much opposite Andrew’s Hamburgers- was the Albert Park Hotel. Recently, at their Oyster Bar & Grill, they held an event where the average person ate around 3 dozens of oysters, the champagne was free-flowing all evening, and massive excitement and hype were in the air; the Oyster Frenzy #4.

Started with a glass of Laurent-Perrier champagne, the evening was filled with literally unlimited oysters served in a variety of forms with wine throughout the night. A couple of people’s favourites were Bruny Island TAS (creamy, meaty oysters) and Coffin Bay SA (medium salt, soft creamy oysters). Some other fresh oyster selections served that evening include the Blackman Bay TAS (briny-flavoured oyster with a low salt finish), Franklin Harbour TAS (delicate, creamy oysters), Norfolk Bay TAS (meaty oysters with low salt finish), Moulting Bay TAS (highly salty, full-rounded oysters), Petit Clair NSW (NSW artisan oyster farmer Steve Feletti’s version of Kumamoto fingerling with very delicate flavour and texture), Port Douglas SA (well-balanced of saltiness and brininess), Smoky Bay SA (sweet ocean-taste oysters), and Tom Thumb NSW (full-bodied, taste of a large Pacific oyster but half the size).

The cooked oysters floating around that I managed to have a taste of were the Florentines; with herbs, spinach, and parmesan cheese on top, it was superb!

Also served throughout the night by the friendly, highly knowledgeable staff of the event was non-oyster finger food (yet still seafood) as well as select beer and wine to go with the oysters.

The event itself was very impressive; it was extremely well organised where buckets of oysters were never empty and there were many ‘islands’ of oysters so there was almost no queue to get your hands on the oysters despite the huge crowd. A range of vinaigrettes and sauces (think Kilpatrick sauce among others) along with mountains of lemon wedges were available to complement the briny little creatures.

The Oyster Frenzy event is held a couple of times (or so) in a year, and it is definitely a must attend event for all mollusk-lovers out there!

A special thanks to the Albert Park Hotel and Hervey Publicity for inviting me to this fantastic event.

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