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

1
1

MENU

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

FOREPLAY

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 .

CONSUMMATION

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.

PILLOW TALK

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