Newly opened Champagne and Oyster Bar at The Atlantic at The Crown sets up as the Southern Hemisphere's own Oyster shrine
Open until 1am, seven nights a week, Champagne and Oyster Bar centres around the thrill of oyster serving seasonal stand outs that include varieties such as the sweet St Helen’s Moulting Bay, the salty Coffin Bay, the creamy Dunalley shucked to order. Menu staples include oyster shots, the classic Kilpatrick and chef Donovan Cooke’s tempura oyster.
Oysters are accompanied with chilled Friend & Burrell Superior Osetra Caviar by the spoon and an extensive menu of champagnes, beers and wines, including preferred champagne Laurent Perrier.
Launch event at The Atlantic's Champagne and Oyster bar
Champagne and Oyster Bar executive chef, Donovan Cooke has created a bar menu that includes hot snacks like yakitori skewers, tempura soft shell crab with jalapeño ponzu and the classic Atlantic seafood chowder.
“I wanted to stick with exceptional ingredients, simply and quickly prepared to order. That is the heart of a great bar experience,” said Donovan.
“It’s about serving food that is casual, fast and most importantly bloody good.”
Launch event at The Atlantic's Champagne and Oyster bar
Informal bar and table seating, along with a flaming purple banquette for larger groups have been designed to cater for groups of all sizes and is all complete with in-house DJs and a VIP private room.
Positioned to take in the Yarra River views, the bar oversees an intriguing series of illuminated steps that lead down into The Den, a subterranean New York style bar devised for any combination of nightcap and late-night rendezvous.
“Start with oysters upstairs and see what happens downstairs,” said Hatem Saleh, managing director of the Atlantic Group of Companies advising guests wanting to experience the new bar.
For more information visit www.theatlantic.com.au
Original article online at: www.spicenews.com.au/2011/11/29/article/The-Atlantic-launches-late-night-Oyster-bar/SGOQHGFSIX.html
