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<\/p>\nBYRON Bay Oyster Bar & Seafood Restaurant has opened at Hotel Marvell, taking the space previously occupied by Bonito.<\/p>\n
The oysters served at the new noshery will be as fresh as they come \u2014 sourced daily from a large tank in the arts and industry estate capable of holding up to 700 dozen molluscs.<\/p>\n
The tank filters water collected on a king tide from Brunswick Heads to naturally cleanse the oyster of any impurities and regenerates the oysters to a degree that’s usually only found in those consumed straight from the water at an oyster farm.<\/p>\n
It previously belonged to Lucy Ashley, who operated the award-winning oyster supply business Shuck in Bangalow.<\/p>\n
Hotel Marvell general manager James Pearce said after Shuck closed he was having dinner with the hotel’s owners Scott Didier and Scott Emery and they were lamenting the fact that they couldn’t find oysters of the same quality anymore.<\/p>\n
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“There’s an oyster bar that Scott Didier loves in the United States so between the three of us we started talking and realised there was a massive gap in the market,” Pearce said.<\/p>\n
“We’re not reinventing the wheel when it comes to the aesthetic of Bonito, but we’re pushing back to the real pared back fresh seafood.”<\/p>\n
Pearce previously managed an eco-resort in Broome and is extremely passionate about sustainable seafood, with some oysters sourced from Australia’s only organic oyster farm.<\/p>\n
Diners can see them being shucked at a live station at the front of the restaurant.<\/p>\n
Oysters are offered in various cold preparations, including natural, Bloody Mary and verjus with pomegranate, as well as hot preparations such as Kilpatrick, mornay, baked miso, Rockefeller and lemon and herb butter.<\/p>\n
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There’s also a full raw seafood bar, with dishes such as a caviar trio with potato rosti, rainbow trout tartare, and tuna carpaccio.<\/p>\n
Other menu items include lobster rolls, half shell scallops and BBQ Mooloolaba prawns.<\/p>\n
They are also available at the rooftop bar.<\/p>\n
Down the track Pearce would also like to introduce oyster tasting tours, similar to oyster farm tours, in which guests can visit the tank and learn about different types.<\/p>\n
The restaurant will be offering ‘Oyster Hour’ from 5pm to 6pm Tuesday to Saturday with $3 oysters.<\/p>\n","protected":false},"excerpt":{"rendered":"
BYRON Bay Oyster Bar & Seafood Restaurant has opened at Hotel Marvell, taking the space previously occupied by Bonito. The oysters served at the new noshery will be as fresh as they come \u2014 sourced daily from a large tank in the arts and industry estate capable of holding up to 700 dozen molluscs. The […]<\/p>\n