Overview
The Sydney rock oyster is one of the finest down under — some might even say in the world. It's creamy, briny, sweet and this August, it's taking centre stage at the Western Sydney Oyster Festival in the heart of Rooty Hills.
Over 250,000 NSW-grown Sydney rock oysters have travelled from the coastline to West HQ, where they'll star in specials across the precinct's top dining venues. From Sunday to Thursday, score a tray of 13 natural Sydney rock oysters for just $18 around West HQ.
Each restaurant is dressing the iconic bivalve up with a signature touch: red wine vinegar dressing at Steak & Oyster Co by Sean Connolly, soy ponzu sauce at CHU Restaurant by China Doll, an Italian vinaigrette at Pizzaperta Manfredi, and a chilli and lime dressing at New Town Thai.
Image supplied
The Sydney rock oyster farmers at East 33 support and supply the festival. Drop by Eat Street on Sundays (11am–2pm) to catch live shucking demonstrations and insider info on the estuary-to-table process from experts Matt Toan and his colleagues.
Images: supplied
Information
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