Champagne and oysters have long been a pairing steeped in tradition, but the Bubbles and Brine event at Power House Rowing Club proved to be a rare and truly special experience. Held on Saturday, October 11th from 2:00–4:00pm, the afternoon brought together friends, family, members, and prospective members alike for a lively celebration of spring in Melbourne.

Guests were treated to the indulgence of oyster butlers, who moved through the crowd shucking oysters on the spot. Their skill and flair added a touch of theatre to the tasting, and many who had once been hesitant about oysters were pleasantly surprised by just how fantastic a freshly shucked oyster could taste.

The event showcased both local and international producers: the heritage and craftsmanship of André Clouet Champagne from France, paired beautifully with the sustainable aquaculture of The Tasmanian Oyster Co. here at home. Together, they created a tasting that embodied elegance, freshness, and timeless flavour pairings.

Beyond the food and drink, the atmosphere was what truly made the day memorable. The clubhouse was buzzing with conversation and laughter, the vibe friendly and upbeat, and the sense of community spirit unmistakable. It was more than just a tasting—it was a celebration of connection, culture, and the joy of sharing something special together.