Last night we celebrated the launch of Oyster Festival 2017 at Sean’s Kitchen, occupying the upstairs loft which had been appropriately fitted out with an oyster-shucking station and bar-top loaded with whisky and champagne.
Adelaide’s media gathered to admire the shucking of fresh oysters in process. Adding a drop of lemon and a vinegary taste of mignonette, each hand-shucked oyster was an absolute delight to consume. We simply couldn’t get enough of the refreshing taste and satisfying texture of the oysters, none of which were too overbearingly fishy or slimy; rather, just the right amount.
We sipped on Laphroaig whisky on the rocks and a bubbly Louis Roederer champagne as we waited for the rest of the oyster creations to make their way around the room. These dishes included a delectable oyster burger with a proscuitto-wrapped beef patty, fried oyster and pea mash, and our reigning favourite soft oyster taco.
Sean’s Kitchen source their oysters SA local, taking the mouth-watering molluscs from various regions such as Smoky Bay, Coffin Bay, American River and Cowell. Each region influences the different characteristics of the individual oyster, which makes the experience interesting to taste and trial the difference between every one. For foodies, Sean’s Oyster Fest is a must-do.
As part of Oyster Fest, Sean’s Kitchen will be offering a ‘shuckingly good’ Specialty Oyster Menu and $1 Oyster Hour every day from 12-1PM and 5-6PM. The restaurant will also hold whisky/champagne and oyster masterclasses in conjunction with Louis Roederer and Laphroaig. Bookings and information can be found here.