Printhie Wines is the only Restaurant and Cellar Door to have an innovative oyster tank.
The Printhie Wines’ oyster journey began in 2017 when the first Swift Sparkling Wine and Oyster Picnic was held in Orange and oysters from Bateman’s Bay were driven up and shucked to order. This started the team thinking about how premium oysters could be on hand to pair perfectly with the Swift Sparkling range.
The idea to bring the ocean to Orange was ignited and over the next couple of years a plan was developed. It included working with a marine biologist and oyster farmer to build an oyster tank that would hold enough oysters to service a restaurant and wine bar at the new cellar door. Plans for the new cellar door building were being crafted at this time as well so the restaurant kitchen was designed around the oyster tank and it’s requirements. The oyster tank was finished and delivered to Printhie at the end of 2021.
The new Cellar Door was opened in 2022 with oysters shucked to order on the menu from day one.
Water from the Clyde River is driven up every couple of months to refresh the tank so the Sydney Rock Oysters can live in their home away from home. This allows the oysters to retain their beautiful fresh salinity.
Head Chef Jack Brown has created a signature vinaigrette that includes using banksia nectar and pairs beautifully with the Swift sparkling range.
Guests are welcome to book the Oyster and Sparkling experience to go behind the scenes into the kitchen and view the oyster tank, hand select their oysters and then enjoy them with vinaigrettes matched perfectly to four different sparklings from the Swift range.