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Manager and wife of Chef Paul Wilson, Rebecca expressed girlish delight andf surprise at the moment I took this picture.
At present this is the only restaurant I know of in Melbourne where Yellow Belly flounder is on the menu. Here’s a bit of odd information. Flounders are a flat fish with both eyes on one side of their bodies. They are divided into right eye and left eye depending on which side that is. The Yellow Belly flounder that I will speak of shortly is right eye, a native of shallow New Zealand waters, and conservationists will be pleased to know there are strict limits on the amount of these fish that can be commercially fished each year. This is not the only unusual thing on the menu at Half Moon. Most things are a little out of the ordinary. Take the oysters - there are six mostly artisan varieties on offer. We tried the Moonlight Flat Angasi, described as delicate and smoky and almost identical to the famous French Belon, the Moonlight en Surface, a small lightl ‘refined’ flavoured rock oyster that finishes it’s life under a unique flotation process, and the Rusty Wire another small lightly salty oyster.
Others on offer were the Claire de Lune Bouton, the Kamamoto Fingerling and Blackman Bay Tasmanian oysters. They are served on crushed ice with a variety of condiments to create flavours to your taste. The selection includes Gaspachio and Kilpatrick sauces, a Mirin soy spring onion combination, lime caviar and two Tabasco sauces as well as a wedge of lemon ($3.5 ea or $36 for 12 of the chef’s selection).
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I’ve eaten this many times from the days when Wilson was at Radii and found it consistently excellent as it was last night. He must use truffle salt to get the powerful truffle taste .($24). Others include Spanner crab with smoked ocean trout, asparagus and deviled egg and a wide variety of other seafood combinations. I had warm local white asparagus with Crystal bay prawns, blood orange and citrus mousseline ($24)
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