An Abundance Of Oysters And Champagne at The Continental Sorrento

Feast on premium oysters from across Australia with Taittinger champagne and lively tales from Richard and Max At The Continental Sorrento

Lovers of the finer things in life can rejoice this Spring with the announcement of an exclusive one-day-only Oyster & Champagne event at illustrious local favourite, The Continental Sorrento.

On 1 October, attendees will be hosted by noted food and wine journalists, authors and industry legends, Richard Cornish and Max Allen, who will share tales of the rise and fall – and rise again – of the oyster reefs of Port Phillip Bay, and Victorians’ enduring love affair with champagne.

Shimmering glasses of Brut Réserve from Taittinger, one of the world’s oldest and most renowned champagne houses, will be served upon arrival accompanied by an indulgent bump of beluga caviar from Caviar Giaveri.

As Richard and Max embark on a rich session of storytelling, sharing the little-known tales of the oyster reefs that once existed in the shallow waters of the bay, a Nebuchadnezzar of Taittinger will be poured accompanied by a curated plate of a half dozen of oysters for each guest. 

Each plate will feature oysters sourced from locations across Australia including St Helens and Pipe Clay Lagoon in Tasmania, Smokey Bay and Streaky Bay in South Australia, and Merimbula, Wonboyn and Shoalhaven in New South Wales, with a highlight being native Angasi oysters from Tasmania.

At the conclusion of the storytelling and guided tasting, an oyster station filled with an abundance of Southern Rock Oysters will open along with a cash bar for those looking to keep the soiree going.

This spectacular event will be located on The Continental Sorrento’s dazzling Sunset Terrace with breathtaking ocean views of the Mornington Peninsula.

Event details
​Date and time: 
4-6pm, Saturday, 1 October
Location: The Continental Sorrento, 1-21 Ocean Beach Road, Sorrento VIC
Price: $120 per person
Inclusions: One glass of Taittinger on arrival, followed by roaming Taittinger poured from 4-6pm, prior to a cash bar opening from 6pm. A half dozen of oysters served per person, with access to additional Southern Rock Oysters from an oyster station.

Image credit: Alex Squadrito

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