Melbourne Oyster Bar

Profiled by de Groots

When the Melbourne Oyster Bar and Seafood Restaurant opened its doors in 1976 offering an abundant range of seafood, many of its offerings were unfamiliar to the general public. Today it is a firm favourite with regulars packing the downstairs O Bar for a reasonably priced casual lunch or dinner, or the upstairs dining room – the more elegant option with high-backed chairs, crisp white linens and a menu that’s pure indulgence.

Excellent value is the special two-course lunch menu where you might start with an entree of a half dozen Kilpatrick or natural oysters, followed by a wild barramundi fillet braised with soy and coriander, served on a shitake and celeriac puree (or dessert if you’d prefer). Upstairs oysters are also the go with wickedly tempting options such as the Florentine oysters served with spinach and shaved Grana cheese. Follow with the grilled prime ox fillet served on herbed potato cakes with fresh asparagus and a peppercorn sauce. Finish with the creme caramel with strawberries and orange segments in Cointreau. A selection of seafood platters for two or more are also offered. Melbourne Oyster Bar and Seafood Restaurant is fully licensed with a broad selection of seafood friendly wines offered.

Veda Wickens