Oyster night at Salt Room
Six oysters three ways, a glass of grower champagne and an hour with the people who shuck them.
Salt Room has served oysters since the first night. This evening is for people who want to learn a little more about them.
Fergus Dunn, who grows our native oysters on a sheltered bed on the west coast, joins us for the hour to talk about how long an oyster takes to grow, why the cold months are the best months, and how to open one without hurting yourself. After that, Priya Menon pours a grower champagne and the kitchen sends out six oysters each, three ways.
The evening is held at the long bar and at the tables beside it. Everyone stands or sits as they prefer, and there is no set seating. It starts at seven and is over by nine.
Oysters are a raw shellfish. If you are pregnant or have a weakened immune system, tell us and we will serve you the grilled oysters only.
Seats
Tell us how many of you are coming and any dietary needs. The events team replies within two working days to confirm places. No card is taken to hold a seat.