A nomad celebrating life back in my hometown of Melbourne. I am an engineer, gardener, aspiring writer and dog owner. My private ramblings can be found at naobupi.wordpress.com/.
Seafood all night, to keep you going all night
At their recently opened North Melbourne locale, Rubira's hosted their 5th Annual Oyster Extravaganza. As a devout seafood fanatic, I had been drooling for weeks over the thought of unlimited Bruny Island oysters, just au naturel would be enough for me, but there is promise of much more. At $90 per person, it may be good they only host these once a year.
The North Melbourne venue is just up the road from the Queen Vic Market. I'm greeted at the door by a friendly waitress marking off booking names. The decor is reminiscent of a classy speak-easy. Warm tones are instantly inviting and comforting. A long gilded mirror extends the back of the bar, with bar tables and a live band providing a relaxed atmosphere on entrance. Towards the back are more formally set white table cloths and high backed leather booths to add a more intimate feel.
A selection of wine, beer, soft-drink and juice is included for the night. The bar staff are well presented, lively and knowledgable. There's even tomato juice available, a definite plus in my book. The freshly shucked oysters appear on platters, with a pile of smaller plates indicating a self service process. My guest and I eagerly pile a few on our plates and begin to enjoy the ocean's greatest luxury. Tasmanian oysters are known for their clean flavour. The oyster meat is fresh, creamy and rich with the lemon cutting through the saltiness. Fresh platters are swapped for the discarded piles of shells. Waiters attend each table with new plates of Rubira's famous Coffin Bay champagne scallops and crispy home-made fried duck spring rolls. Oysters Kilpatrick and Oysters Mornay are also served separately.
By now I have lost track of how many plates I have topped up with fresh oysters. An enterprising waitress swaps her multiple trips with shell bowls for a larger bucket. As a final delight, a plate of salt and pepper calamari with battered fish and chips round off the night.
Courtesy of Rubira's online gallery
The atmosphere is lively for a Tuesday night. The live band is upbeat and lends a party flavour to the celebration. John Rubira, pictured above, a fish monger turned restaurateur, still gets first pick at the fish markets each morning. The menu listed on chalk boards around the room is consistently changing to keep up with the freshest produce. This is definitely one of Melbourne's best seafood havens and highly recommended for anyone in the need of a few fresh aphrodisiacs.