Megan

CHEF SCOTT PICKETT x EAST 33

East 33 has joined forces with renowned Australian distillery Archie Rose Distilling Co. to create three bespoke spirits for Father’s Day, including a premixed Kilpatrick MartiniNoon’s Up Gin and Hell’s Gate Vodka. Created especially for East 33, Archie Rose’s master mixologists have designed the trio of spirits to compliment the flavours of the Sydney Rock Oyster. The names of each bespoke spirit hails from the waters of Wallis Lake, each named after a unique Sydney Rock Oyster lease of East 33. As the perfect accompaniment to the rich and complex flavours of the Sydney Rock Oyster, the Kilpatrick Martini, Noon’s Up Gin and Hell’s Gate Vodka adopt a bold lens on timeless classic. This pack is a gift perfect to help Dad and every Father figure to savour the moment this Father’s Day. For the perfect keepsake to complete your gift pack, add a brass metal forged nautical wheel bottle opener, a timeless and practical essential piece required to enjoy their refreshment of choice. The nautical bottle openers are the perfect way to honour all fathers with a gift that shows your appreciation and love.


CHEF SCOTT PICKETT FOR EAST 33

$84.00

or 4 fortnightly payments of $21.00 with Afterpay More info

  • 2 dozen Sydney Rock Oysters
  •  1 x 100ml Native Pepper & Verjus Mignonette

The Chef Scott Pickett for East 33 collaboration pushes the boundaries of flavour and creativity when working with the very best produce. Scott shows us that oysters aren’t just about the fresh taste of Australian summer, they are enjoyed over fire and in ways you never conceived; combining flavours of pepperberry, verjus, lemon aspen, finger lime and desert lime.

 

For the adventurous, Scott recommends you gently poach the oysters in their shells before topping for an elevated depth of flavour.

“Bringing in the native elements through pepperberry, lemon aspen, desert and finger lime and verjus  gives you that feeling that you’re eating an Australian oyster in Australia with Australian ingredients.”

- Chef Scott Pickett