Chef Belinda Dorsett’s now-famous Kaki Fry (Japanese deep-fried oysters) made its debut at the 2024 Narooma Oyster Festival Cooking Demonstrations. Now, you can enjoy it again during Rock Oyster Week! Alongside this crispy delight, indulge in freshly shucked Rock Oysters served with a selection of toppings, including classic Mignonette and Ponzu dressing.
Belinda’s journey from passionate home cook to chef began in 2016 with the purchase of a heritage-listed corner café in the coastal haven of Mossy Point, just 45 km north of Narooma.
Dine in, book a table for groups of 10 or more, or grab your oysters to-go and enjoy them by Broulee Beach or Tomaga River, it’s the perfect pairing of fresh seafood and stunning scenery.