The Black Oystercatcher is saying goodbye to Restaurant and Function Manager, Nicole Concer. Nicole has been with the Black Oystercatcher team for the past six years. She was instrumental in growing the restaurant from its launch, into a venue that can today cater for more than 200 people.

Nicole joined the Black Oystercatcher in July 2009, having worked in the hospitality industry overseas. She has a diploma in hospitality and catering from Boland College.

Nicole is known as the innovative mind behind some of the Black Oystercatcher’s signature dishes, including the Black Forest Ham with Blue Cheese and Caramelised Onion salad, the Baby Squid Salad, and the Yellowtail with Gooseberry Sauce. She had a particular fondness for the Black Oystercatcher’s garden, and adapted the menu to fit in with the changing seasons – and the changing garden.

Her favourite wine pairing was the combination of the Black Oystercatcher Triton with a Dark Chocolate Tart with a Coffee Crust.

Nicole also played a key role in supporting and upskilling the kitchen staff, and leaves behind an innovative and well-run team in the restaurant.

From the entire Black Oystercatcher team – thank you for six wonderful years. And we wish you well in your new and exciting venture.