Our favourite way to serve and dress oysters

This is our favourite way to enjoy our favourite rock oysters, it’s all about shucking them correctly and presenting them:

  1. Choose heavy, closed oysters. For safety, place a tea towel over the top of the oyster, with the lid of the oyster facing up.
  2. Insert the oyster knife into the hinge, and then by levering the knife, flick the lid up so you can run the blade along the top of the shell.
  3. For presentation, cut the ligaments on both sides and flip the oyster over so the meaty side is facing upwards.
  4. Ensure the natural juices remain in the shell. Do not rinse.
  5. Enjoy with freshly squeezed lemon 

Grilled Sydney rock Oysters with dashi and bonito flakes​


Live Sydney Rock Oysters
tsp dashi, per oyster (you can buy in most Asian grocers)
Pinch bonito flakes

  1. Shuck the oysters as above.
  2. Top each oyster with the dashi and then place under a preheated grill, allowing to gently warm through but not overcook.
  3. Top with a pinch of bonito flakes and serve immediately while they “dance”

Steamed Oysters with ginger and soy


Live Sydney Rock Oysters
1/2 tsp rice wine vinegar per oyster
Few drops reduced salt soy sauce per oyster
Pinch, diced ginger
Finely sliced spring onion to garnish

  1. Shuck live oysters as above.
  2. Place the oysters in a bamboo steamer basket and add the soy, vinegar and ginger to the oyster shell and then steam for 3 minutes.
  3. Top with spring onion to garnish and serve