Eclade de Moyle
What do you get when you combine Tasmania's hottest chef of now, Melbourne's most handsome brewers, natural wines and mussels on fire? You get the red hot smoked seafood party you need to be at. Join chef David Moyle of Franklin Restaurant and French chef Florent Gerardin as they create a traditional French eclade de moules - mussels dramatically smoked under a stack of burning pine needles. It’s a hands-on party. A rustic Sunday session fuelled by great beer, wine and likely some rock.
Ticket price includes a serving of mussels with sides, and two fine quality drinks