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



Hours of operation (Autumn 2016): Open 12pm-3pm and 5:00pm-8:00pm (six days, closed on Wednesday)

Oyster Forte
Original Creations prepared & served by Chef Michael Phayer


Exquisitely seductive dishes that promise to warm things up

Naked Oysters on the Half-shell

Fresh-shucked and served with lemon, horseradish and our selection of mignonettes.
(single, half-dozen)

Smoke & Blue Cheese

House-smoked oysters served with whipped blue cheese, crispy baguette, pickled onion and herbs.


Panko-fried oyster tossed in sour cream and onion seasoning served with shallots, chives and garlic aioli.

Garlic & Butter

Broiled Oyster with fresh garlic and herb butter.


Oyster Ceviche Tortilla

Soft corn tortilla stuffed with zesty tuna and prawn ceviche, coconut, kiwi, radish, sesame, and cilantro.


Sumptuous main courses for the hungry heart

The Raven’s Nest

Chilled soba noodle salad with pickled and crispy vegetables, house smoked oysters and tuna, ginger and soy vinaigrette and soft-boiled egg .

The Po’ Boy

Crispy baguette stuffed with your choice of seared albacore tuna or panko-fried oysters, chimmichurri, pickled onion, coleslaw and potato salad.

Octopus Linguini

Braised octopus, fennel, olives, beets, herbs and parmesan cheese .


Wet the appetite with these tender lead-ins

Rustic Potato Salad with egg, paprika and aoili.

Zesty Purple Cabbage slaw with toasted seeds.

+ 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