Go Shuck Yourself!

Overview

Love them or hate them, oysters are the purest expression of the sea outside the deep blue itself. When fresh, they're light, briny, faintly metallic and go down like slippery heaven. They're the ultimate low-calorie aphrodisiac and pair effortlessly with a glass of champagne or white wine. But how the hell do you open them? The Grill by Sean Connolly will show you how.

Across two dates — 13 and 27 November — the Federal Street restaurant is hosting oyster masterclasses with chef Martin Bosley of sustainable seafood business Yellow Brick Road. The hour and a half sessions (6–7.30pm) will see Bosley cover everything there is to know about oysters from New Zealand, while demonstrating the process of shucking. As you knock back eight different oyster varieties, acclaimed sommelier Marek Przyborek will recommend wine matches for each.

The ticket price also includes bread on the table, scotch fillet with seasonal vegetables, a glass of wine with dinner and your own shucker to take home.

Bookings are essential via emailing reservations@thegrillnz.co.nz.