"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans." Ernest Hemingway
Oyster consumption has been a thing for some time now. Records of people eating the low-calorie aphrodisiac have extended back into Roman times, and for a period during the early 19th century the now-opulent oyster was considered a working class snack. However, times changed and with them oysters began to see themselves nestled on the plates of champagne laden tables in the most affluent of circles. However, their new acquired status and price tag shouldn't put off the curious. Especially not in New Zealand where we have some of the freshest and best oysters in the world, which is why we composed this list of the best oyster bars in Auckland in aid of your initiation to oyster appreciation.
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I like Banque. It’s the kind of place where a man in stubbies and the leathered cousins of Crocs could walk in and order a tap beer, and then be closely followed by a silver-suited silver fox interested in their oyster and wine selection. Their oysters are beautiful, fresh, reasonably priced and shucked on site. The only shame was their choice of shucker that day, as one of our oysters, although fresher than some other higher ranking oyster bars on this list, was wounded in the process. A small, but crucial detail which cost them a higher perch.
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Although Oyster and Chop don’t quite do their natural oysters as well as the top finalists on this list, they do have a rather fun list of prep options available for those who like their oysters tinkered with a little – try the tandoori grilled oysters or the vodka lima granita oysters and see what I mean.
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With windows that stretch from ceiling to floor to wall to wall, Ostro rightfully pays full homage to its oceanside view – and you should too with a dozen or so oysters at hand and a glass of Sav over your next business lunch.
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The continental Euro has a very simple, yet efficient oyster bar. Only one type of oyster is on offer at any given time and is only served naturally (with lemon and vinaigrette). Given Euro’s symphony of delightful and interesting flavours on offer throughout their menu, the natural oysters really work as lovely, clean starter.
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A sassy little bar on Fanshawe Street, Rockefeller’s crowning glory is its oyster and champagne. Spend some fun coupons on a Power Trip, wasabi tempura or kilpatrick (worcestershire sauce, bacon and cheese) oysters washed down with a flute of Krug.
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Founded by Al Brown and helmed by Kyle Street, Depot misses first place on this list by a very small margin. Depot are very, very diligent oyster enthusiasts. Oysters have a less than 24-hour turnover, sourced through direct trade deals with local oyster farmers, are freshly shucked on site, and only the smaller, shallower and more flavoursome oysters make it to your plate.
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With oysters harvested from practically down the road (Te Matuku Bay), The Oyster Inn can almost guarantee that any oyster had there was still in the ocean that morning. The location really pays off in terms of freshness and minimal delivery bruising. Although they also have a rotating secondary oyster option from elsewhere, and a few different and interesting prep option – beer battered, Bloody Mary etc. – you’d be crazy to order anything but the local oysters served naturally on your first visit.