Oyster forks at the ready. Sean’s Kitchen’s third annual Oyster Festival kicks off today.
“South Australian oysters are some of the best in the world,” says chef Sean Connolly – a self-confessed “oyster freak”. Oysters from Kangaroo Island, Cowell, Coffin Bay and Smoky Bay will be shucked to order for a twice-daily $1 oyster happy hour from 12pm to 1pm and 5pm to 6pm weekdays.
More than 17,000 oysters went for a buck each last August. One diner slurped down 120 in a sitting. Reckon you could beat that? “I’d love to see us hit 25,000 this year,” Connolly says.
A separate mollusc-centric menu will run alongside the regular menu all month. It will involve oyster linguine, beef tartare with oyster beignet and mayonnaise, and Southern-fried-oyster tacos.
Three one-off Tuesday-night dinners sweeten the deal. The first will match oysters with sparkling wine and champagne on August 14.
A Pirate Life collaboration on August 21 will revel in the age-old (but newly trending) union of oysters and beer. “There’s no pomposity,” says Connolly. “Working-class men drank beer and ate oysters.” Go for Pirate Life-battered oysters; beef cheek, oyster and stout pie; and stout tiramisu.
The last event on August 28 will spotlight Kangaroo Island: there’ll be KI oysters and punchy KI Spirits cocktails.
Oyster Festival runs from August 1 to August 31 at Sean’s Kitchen. To book a table phone (08) 8218 4244.
