Oyster season is just getting started.
A dozen oysters usually conjures visions of a warm breeze, a cold glass of Champagne and lazy summer days. But those in the know will tell you that if you want oysters at their peak, you’ll need to wait for the cooler months.
Like many of us, winter is a time when oysters plump up to conserve energy. When an oyster is plump, it becomes especially salty and flavourful, making winter oysters brinier and creamier than their summer counterparts.
In Australia, most oysters consumed are either Sydney rock or Pacific. Warmer weather over the summer months – and the increased water temperatures that ensue – trigger both species to spawn, leaving them a bit worse for wear and in need of some downtime to recover. This means that during summer, they’re perhaps not quite as outstanding to eat.
In an oyster-shell, the colder the weather – and the water – becomes, the more the oyster will store its fat reserves, plumping those little bivalves up. So while Australia’s pristine waters mean you can always get great oysters year-round, if you’re holding out for the most luxurious of oysters, winter is prime time.
After the Sydney rock and the Pacific, there is also a growing demand for the lesser-known native angasi oyster, sometimes known as the flat oyster, which is widely considered to be one of the most rewarding to eat due to its firm, meaty flesh and intense, rich ocean flavour. The angasi oyster usually spawns from November through March – during which they’re gritty and borderline inedible – but when that spawn is over, you are in for a treat.
For the month of May, some of the most elegant venues in Sydney and Melbourne are taking advantage of the cold-weather influx of A-grade oysters as part of their American Express delicious. Month Out deals, which you can check out below. So flag your waiter, pop the Veuve and settle in for a cosy winter date.
Related story: Score a bargain with the best snacks and drinks deals at Vivid Sydney
To celebrate American Express delicious. Month Out, Parcs is offering a vino and snack package of a glass of Koerner, an oyster and a fermented potato, honey and garlic bread for $22.
Chef Khanh Nguyen takes a beat from new Sydney sensation King Clarence to curate a one-off menu for Melbourne’s Miss Pearl. Think yellowfin tuna with fermented chilli and smoked oysters, 14-day-aged duck with shiitake and muntries and a sourdough lamington with river mint and puffed rice.
Sydney’s Shell House Sky Bar will have $2 freshly shucked Sydney rock oysters available every Wednesday throughout May. Available by the half-dozen or dozen. Order alongside your favourite Sky Bar cocktail or glass of Champagne.
Odd Culture Newtown has curated a small but punchy menu that won’t break the bank – and is just as suitable for a quick work lunch as a slow afternoon with fellow martini lovers. Available from noon onwards, indulge in $3 oysters and $15 martinis.
For the month of May, Queen Chow Enmore is offering 25 percent off your total bill, which means you can throw back Sydney rocks with abandon, knowing there’s a big ol’ discount waiting for you at the end.
Other participating Merivale venues include Bert’s Bar & Brasserie, Hotel Centennial, Una Mas and Queen Chow Manly.
Related story: 20 ways to get more bang for your buck at Melbourne’s fanciest fine-diners
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