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Freshly Shucked…
FRESHLY SHUCKED…
Locally sourced seafood is at the heart of the Rick Stein at Bannisters menu. No dining experience would be complete without fresh shellfish – from the ocean to your plate!
Locally sourced seafood is at the heart of the Rick Stein at Bannisters menu. No dining experience would be complete without fresh shellfish – from the ocean to your plate!
Rick Stein at Bannisters features outstanding oysters on our menu year-round. Sydney Rock Oysters are always a favourite. The delicious morsels featured on the Mollymook menu are sourced from several dedicated south coast suppliers including Appellation Oysters (Shoalhaven River), Glenn Jones Oysters (Tuross Head) and Signature Oysters (Narooma).
The Sydney Rock Oyster
Native not only to Australian shores, the Sydney Rock Oyster is also endemic to New South Wales, found in estuaries along 1500kms of coastline. Truly unique, the Sydney Rock Oyster has a lasting deep, rich, and sweet flavour that sets it apart from all other varieties.
Oysters are influenced by where they are grown. The pristine marine environments of the NSW south coast plays a major role in the development of the flavour and texture of the oysters before they are ready to be enjoyed, a process which takes between two to four years.
Head Chef of Rick Stein at Bannisters Remi Lachiaille works closely with local oyster suppliers. knowing the origin of each oyster means that only the finest shellfish find their way to the Rick Stein restaurant.
Tasting Notes
Whether you’re a connoisseur or trying oysters for your first time, tasting notes can be helpful in enhancing the experience. Appellation Oysters have highlighted five flavour pit stops for the freshly shucked delights…
- Brine – the oceanic saltiness the oyster retains after harvest. The salinity of the environment the oyster was grown in will determine the intensity of the brine.
- Creaminess – the creaminess of an oyster is determined by where the oyster is in its reproductive cycle. When oysters reach full maturity, creaminess will be at its peak.
- Sweetness – oysters have an adductor muscle that connects the top and bottom shells, allowing it to open and close to let water in and out to regulate its internal environment. Sweetness is determined by how large the adductor muscle is. The more the oyster opens its shell, the more the muscle grows!
- Mineralisation – trace minerals of zinc, iodine and magnesium are found in the waters where Sydney Rock Oysters are grown. The concentration of these minerals provides the intensity of this zingy flavour.
- Umami – meaning the ‘essence of deliciousness’ in Japanese, umami indicates a savoury flavour that is distinct from the previous flavour pit stops. It is formed in the protein of the oyster and is formed as the oyster ingests organic particles during growth.
Head Chef Remi Lachiaille personal tasting notes:
‘Glen Jones, Tuross Head
Oyster farmer Glen Jones, provides exceptional work on a day to day basis to give us the best of his shellfish. The flavour profile is delicate and umami, and the balance of texture and savouriness is simply magical.
Appellation, Merimbula
Jason Finlay works with passion on his farm and his love for water makes him succeed in the process of oyster farming. His oysters are rich and creamy with a zingy taste for refreshment.
Signature, Clyde River
With his knowledge as a Marine Scientist, Ewan Mc Ash succeeds to create a perfect environment for his oysters. Sweet and plumed, the oysters are unique and refined.’
On the Menu
At Rick stein at Bannisters, Sydney Rock Oysters are served freshly shucked and resting on ice. They are accompanied by an eschalot vinegar.
If you’re looking to try something a little different, order the Oysters Charentaise – a seemingly odd combination of freshly opened oysters paired with some hot, spicy sausages. The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine!