Celebrate spring this September.
Welcome the warmer weather with Oyster Week at Beverly, our inaugural showcase of the culinary treasures of the sea from Monday, September 14 to Sunday, September 20.
Showcasing producers Head Chef, David Ball holds in the highest regard due to their ethical farming practices and commitment to quality, guests will enjoy a range of different oyster varieties each day, shucked fresh to order.
Oyster selection 24
Featuring three oysters, one of each variety and served natural, with lemon, and with a house tarragon mignonette.
Sydney Rock Oyster, Merimbula NSW
Pacific Oyster, Boomer Bay TAS
Pacific Oyster, Coffin Bay SA
Beverage pairings
Oyster Shell Martini 30
Oyster shell infused Aviation American gin, Samphire, Karkalla, Dolin Dry. Served with a Boomer Bay oyster & watermelon ponzu.
NV Lallier Rosé – "The acidity cuts through brine and minerality beautifully. The mousse softens the oyster's edge while the wine's dryness stops it from cloying. You get this clean, almost briny counter-point. The oyster doesn't overwhelm the wine, and the wine doesn't overpower the oyster." – General Manager, Chris Dobson
2020 Luneau-Papin ‘La Grange’ Muscadet – "The acidity grabs the brine, minerals talk to minerals. You get this sharp, focused interaction. The oyster's brine stands out more because the wine steps back. It works well if you want the oyster to be the star, not a duet." – General Manager, Chris Dobson
Join us for pristine oysters, exclusive beverages, longer days and skyline views this September.
Book now
Beverly offers a serene oasis that epitomises genuine hospitality, an escapism from the day-to-day above the hustle and bustle of Melbourne city.