Immerse Yourself in a Feast of the Senses


Made with Fresh Locally Farmed Oysters


Natural and Healthy Ingredients Bursting with Flavour


Hearty Meals for the Hungry Traveller



Kitchen hours:
Ravenlady Oyster Forte is currently closed for winter break and will return on March 01, 2018 

Oyster Forte
Original Creations prepared & served by Chef Michael Phayer


Exquisitely seductive dishes that promise to warm things up

Fresh shucked Oysters

Effingham Inlet oysters with lemon, horseradish

Fresh shucked Effingham Inlet oysters topped with a spicy watermelon & tequila sorbet.

Steamed Oysters

with Chinese soy sauce, pickled ginger & scallions.

House smoked Oysters

served on toasted fig bread with whipped blue cheese & pickled onions.

Fried Oysters

 tossed in “all-dressed” seasoning with house made ranch dressing & scallions.

The Trio

1 steamed, 1 fried & 1 smoked oyster.

Smoked Tuna & Edamame Croquette

with tonkatsu sauce, Japanese mayo, cilantro, scallions & sesame seeds.

Seared Tuna Taco

with spicy pineapple chutney, cumin aioli, cilantro & sesame seeds .


Sumptuous main courses for the hungry heart

The Po’Boy

Fried oyster Po’Boy sandwich with coleslaw, pickled onions, chimmichurri & beer battered fries.

Fish & Chips

2 piece fish & chips with coleslaw, pickled onions, lemon & tartare sauce.

The Raven’s Nest

Smoked oyster & pork jowl carbonara style pasta with nori, bonito, parmesan, egg & tarragon.

Pan seared Salmon Fillet

with chilled soba noodle salad, kim-chi dressing, pickled vegetables & seaweed.


Wet the appetite with these tender lead-ins

Beer battered fries with rosemary & anchovy aioli.

Refreshing drinks

+ Daily Specials

A loaf of bread, the Walrus said, “Is what we chiefly need: Pepper and vinegar besides are very good indeed — now if you’re ready, Oysters, dear, We can begin to feed!"

Lewis Carroll

“If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes.

Eleanor Clark

I love oysters. It’s like kissing the sea on the lips.

Léon-Paul Fargue