They’re one of the most divisive foods on the planet but if you’re one of the many people that don’t enjoy oysters, it might be because you’re eating the wrong ones.
South Australia is home to some of the best oysters on the planet and a newly opened oyster bar at Plant 3 is serving them up fresh and fast.
The House of Oyster is just that. A dedicated emporium serving oysters and only oysters. Straight up, with wasabi, Kilpatrick or mornay – however you want them, The House of Oyster has got them.
“We’re all about the oysters here,” says Chief Operating Officer, Amy Turner.
“We’ve been in the seafood industry for over 30 years and there is such a difference and uniqueness to oysters that we wanted to really put a spotlight on that and let the people of Adelaide know just how good our local, South Australian oysters are.”
Amy and her hard-working, oyster-loving team, (who also own The House of Fish at Plant 4) work closely with farmers across the state to source oysters from different regions as each area has something different to offer.
“We want to showcase all of the regions because they all produce slightly different flavours. Coffin Bay oysters for example have a different flavour to those from Smoky Bay.
“Sure, they look the same but the flavours are different. It’s like comparing wine from the Adelaide Hills and McLaren Vale – if you know your stuff, you can taste the difference.”
The different regions also affect the size and the texture of the oyster so having a variety available gives diners the chance to experience the variance.
Sitting within the walls of the shared eatery that is Plant 3, diners can sit at the bar and watch their order be shucked right in front of their very eyes.
“Fresh makes a world of difference,” explains Amy. “If they’re freshly shucked, that’s preferable because it’s alive until you open it. That’s why we shuck ours on order, so you get it minutes after it’s been opened.”
For those of you who have been burned by oysters in the past or are yet to try, Amy has a few suggestions to ease you in.
“Start with the cooked stuff,” she says.
“It will help you adjust to the taste and the texture so Kilpatrick or the mornay are a great beginner oyster. Then move to the ones with the toppings like wasabi or pomegranate and before you know it you’ll be slamming down natural oysters straight out of the shell!”
The House of Oyster is located at Plant 3 – 6 – 14 Fourth Street, Bowden 5007
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