Sydney Cove Oyster Bar in Sydney, Australia | Bar

Sydney Cove Oyster Bar

Locality: Sydney, Australia

Phone: +61 8 9192 0015

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• Australian restaurant
• Bar
• Seafood restaurant

25.01.2022 We paid a visit to our next door neighbour @thunderjetboat #visitcircularquay #somuchfun

25.01.2022 A little look behind the scenes at some of the crew and the amazing job they do on a busy Saturday night. Great work team Oyster Bar that was a super slick service.

25.01.2022 A few cables ties, a little bit of elbow grease and we should be as good as new by Tuesday.

25.01.2022 GO AWAY 2020! New Year's Eve Lunch & Dinner 2020 Thanks... gosh... finally the day is almost here to finish 2020 alive. We all have had a very tough year and being strong survivors now is the time to say "Adios 2020 we never wish to see you again!"... As many of you already know, this is going to be Oyster Bar's last New Year's Eve celebration, therefore we are aiming to salute in 2021 and embrace the celebration as one. New Year's Eve Lunch Unlike previous years, we will be serving a five-course degustation lunch with matching wines on New Year's Eve Day to give more diners the opportunity to try our most exclusive dining experience to see how amazing we are (not humble huh?). 31 December 2020 12PM-4PM $350 per person and $150 for our little guests 12 years and under New Year's Eve Dinner We will open our doors at 7PM for New Year's Eve diners and the seat will be only yours until 01AM. Enjoy a glass of champagne on arrival with wines and beer included in your ticket price. Oh yes, there is also a five-course degustation dinner and live music by local duo Aaron and Gemma Lyon right next to the marvellous Sydney Harbour. Ticket prices are $700 for premium waters edge seating or $500 for regular seating with a glass of champagne on arrival, a five course degustation dinner, wine, beer and live music. On the stroke of midnight the harbour turns into a paradise of lights. What better way is there to guarantee a Happy New Year? To make your reservation or get more information about our New Year's Eve event please email our general manager Laura Sanna [email protected] who will be in contact with you as soon as possible.

24.01.2022 Just announced! National NAIDOC has proudly partnered with Netflix to help highlight Aboriginal and Torres Strait Islander content across the streaming service ...during NAIDOC Week 2020. National NAIDOC Co-Chairs Pat Thompson and John Paul Janke warmly welcomed the partnership, acknowledging that will ensure more Australians can see and enjoy the stories, voices and amazing work of our First Nations directors, producers and writers. There are over 11 million Australians that have a Netflix subscription in their household who will enjoy our stories told our way. They are works that challenge this country’s narrative and spark conversations, they said. Check out what's on here: https://www.naidoc.org.au//netflix-partnership-highlights- #AlwaysWasAlwaysWillBe #NAIDOC

24.01.2022 We could never in a hundred summers get tired of this (Don’t come March 2021) . . .... The Wandering Aesthete See more

23.01.2022 Does anyone want an oyster? # oysterporn . . .... Model @adamsedro Photos @boyfrombeyond See more

22.01.2022 Pipis, Geraldton wax, tamarind, chilli, ginger, shallots is on the special menu until Sunday for #NAIDOCWEEK To check NAIDOC WEEK SPECIALS and make a reservation please visit our website www.sydneycoveoysterbar.com

22.01.2022 Sydney rock oysters from Port Stephens have just arrived and fortunately they don't have to stay in self-quarantine Shuck me Shuck me Eat me raw

22.01.2022 Yes, no or maybe??? Tag your bestie you want to share Sydney rock oysters ... @indigosuze

21.01.2022 Spinifex beers just arrived at Oyster Bar from Western Australia for #NAIDOCWEEK Come down and try, they'll have cooled enough by tomorrow! About SPINIFEX Spinifex Brewing Co... The SPINIFEX Aboriginal producers supply chain has been established in the South West of Western Australia, Great Southern and Goldfields whilst discussions are underway with producers in the Kimberley and Mid West. Where does the name Spinifex come from? Spinifex is synonymous with the Australian outback, it is hardy, resilient and provided Aboriginal people with a food source with flour made from seeds and resin for tools. What is Spinifex’s philosophy? We are committed to supporting Aboriginal producers and businesses within our supply chain and contribute to building their capacity to create more jobs. The bush foods industry is a multibillion-dollar sector which only has less than 1% of Aboriginal participation in it, we want to change that. Adam Barnard Chief Executive Officer

20.01.2022 Moreton Bay Bugs with tamarind sauce is one of our most loved dishes served with garlic, chilli, kaffir lime leaves, lemon grass, shallots, coriander and lotus leaf buns Photo credit @zozodiscovers

18.01.2022 Special of the week Pan fried @huonsalmon fillet, steamed bok choy, light soy sesame dressing, coriander, chilli and bean sprouts

18.01.2022 Like sands through the hourglass so are the days of our lives 32 years have snuck by in a heart beat and we are now within 150 days of it all being over. Drop in, say hello, give us a shout on social before our little flame that has shone so brightly over the years is extinguished forever in favour of, and I quote, a more experienced operator. #last150days

17.01.2022 Fridayest Wednesdy! @yumwithoma

17.01.2022 Oyster Bar Sunday music sessions continue with Adele this Sunday from 4 to 6! If you’ve not heard her before, her music style is acoustic and original, with a blend of covers. A folk/alt country sound kinda thing. In the words of Molly Meldrum do yourself a favour folks and get on down to the Oyster Bar.... Reservations www.sydneycoveoysterbar.com

16.01.2022 Special of the week Baby cuttlefish flesh lightly fried in Tuscan oil served with caperberries, pickled peppers, garlic, chilli, parsley and sourdough bread

16.01.2022 Kangaroo steak with mountain pepper sauce, potato and swede dauphinoise (gf) is on the special menu for NAIDOC WEEK until this Sunday! Reservations www.sydneycoveoysterbar.com

15.01.2022 As someone who lives in the heart of the pearling capital of the world, Broome, it’s almost impossible not to talk about them. This week we hosted a private event for one of the town’s most famous pearling companies Paspaley. The glamourous evening, held in celebration of June, the month of the pearl, commenced with Champagne and canape service as guests explored a selection of signature Paspaley designs featuring the most exceptional pearls from recent harvests.... Our head chef Sid Lolayekar created a bespoke menu for the dinner including a Paspaley Pearl Meat carpaccio for entrée, a seared Atlantic salmon for main and a rich dark chocolate tart to finish. Moving beyond our function we thought here was the perfect opportunity to share some of the history and interesting facts about pearls. * Pearls are the only gemstone to come from a living creature. * It takes at least 6 months for a pearl to form. * Every pearl is unique with no two being exactly alike. Each pearl has its own ‘fingerprint’ which refer to all its distinguishing features bumps, blemishes, miniscule flaws. * Pearls aren’t only white and cream in color, they can vary in color, from black to white and everything in between. Some popular pearl colors include gold, black, blue, and lavender. Pearls get this color from the color of the mollusk’s interior shell lining. * While oysters are the most famous pearl-producing creature, only saltwater pearls come from them. Mussels are responsible for freshwater pearls. Some other mollusks that produce pearls include clams, abalone, and the queen conch. * There are more freshwater pearls than saltwater types, with freshwater accounting for over 95% of all pearls harvested. This is partly why freshwater pearls are much less expensive. * It is believed that only 1% of pearls used in jewelry are natural and natural pearls are amongst the rarest jewels in the world. * How are oysters and fine wine similar? Like a grape vine produces grapes year after year, oyster can create pearls over and over again as they age, they also produce finer and better pearls. * The most expensive pearl jewelry ever auctioned? The famous La Peregrina (The Wanderer) which last belonged to Hollywood royalty, Elizabeth Taylor. Before that, it changed hands over time from Queen Mary of England to Napoleon Bonaparte of France and many other important personages. It brought in over $11 million. * The world's most expensive pearl is valued at $100 million. * Julius Caesar ruled that only aristocrats were permitted to wear pearls. * Cleopatra Used Pearls to win a bet. * The land for Cartier’s Flagship Store in New York was bought with a pearl. Paspaley Links https://www.diamond-heaven.co.uk//10-interesting-facts/262 https://pearlwise.pro/21-little-known-facts-about-pearls-t/

13.01.2022 Oyster Bar Sunday music sessions continue with Indianna Waters

13.01.2022 NAIDOC WEEK Welcome to country and smoking ceremony Christian Hampson, Yerrabingin

09.01.2022 "Champagne... it gives you the impression that everyday is Sunday" Marlena Dietrich At Sydney Cove Oyster Bar you can indulge in champagne and fresh seafood throughout the week; but on Sundays you can also listen live music. This week it’s the beautiful acoustic sounds of Adele Oliver playing a mix of originals and covers between 4-6pm.... If that’s not enough to entice you the kitchen crew are having a little shellfish frenzy with Western Australian lobster, chilled king prawns and a mudcrab curry on our specials menu. Reservations www.sydneycoveoysterbar.com

08.01.2022 Moreton Bay Bugs with tamarind sauce, garlic, chilli, kaffir lime leaves, lemon grass, shallots, coriander and lotus leaf buns Photo credit @strawberry_vee

08.01.2022 Seriously what else can go wrong this year

06.01.2022 News just in, Sydney Cove Oyster Bar is a finalist in 3 restaurant award categories this year. Seafood Restaurant of the Year. Chef of the Year. Customer vote f...or restaurant of the year. And they say we are NOT good enough.

06.01.2022 A massive thank you to the team at @scoysterbar and @stairwaytoevan69 for celebrating NAIDOC week with us! The Yerrabingin menu and native cocktails were truly amazing and we can’t thank you enough for your support and fabulous event.

05.01.2022 Yesterday’s storm demolished all the outdoor area. We don’t know what else 2020 will bring us but the message is clear from our managers Roman & Radovan Tough times don’t last, Tough people do!... We are now working on rebuilding and we will let you know about opening day. Photo taken by our managing director Philip Thompson Boyfrombeyond

05.01.2022 Being forced to closed down doesn’t stop us doing good stuff here! Whole butterflied Sand Whiting grilled on paperbark, roasted apple and fennel salad #Last10weeks

05.01.2022 I only drink wine on days that end with y

04.01.2022 Today we paused to remember the brave men and women who served the nation and sacrificed their life. As the day fell in NAIDOC week, we virtually represent the day Lest we forget artwork by Lee Anthony Hampton of Koori Kicks Art #lestweforget #remembranceday

04.01.2022 Soup of the day : Happy Global Champagne Day! #worldvhampagneday

04.01.2022 Moreton bay bugs samphire, karkalla and finger lime beurre blanc is just one of the outstanding specials for NAIDOC WEEK. Only few tables left for the weekend, reserve your table now to avoid disappointment www.sydneycoveoysterbar.com... The Rocks

04.01.2022 Team Oyster Bar were lucky enough to head up to Arrows Pearling Base on Dampier Peninsula 120kms north of Broome. The reason was that we had heard about these 17 large scale tidal fish traps (mayoorroo) used by the local Aboriginal people for centuries if not thousands of years to catch fish. Steve Arrow owner of the pearling base had graciously offered to show us the site and tell us what he knew about how they worked. He explained to our group that these traps were like a s...eries of rock walls in the sea that trapped the fish as the tide ran out. The trap walls in turn attracted the native rock oysters (same species as the famous Sydney Rock) which clearly by the size of the middens was a favourite food of the local people, the Jabirr Jabirr and Nyul Nyul. The scale was truly mind blowing and the farming was so effective it sustained a community of over 400 people. Sadly today we can only see remnants of these very early farms but they were still well defined and gave us all great insight into how these saltwater people lived and thrived for generations and generations.

04.01.2022 No shows Team Oyster Bar is clearly one of the new kids on the block when it comes to running a restaurant in Broome but as they say it’s not our first rodeo. For us coming from Sydney it’s been an amazing and interesting journey and overwhelming we have loved the way the town has responded to us as a new player on the restaurant scene. The challenge we are now facing is NO SHOWS. Yes people that book and don’t bother to cancel. Tonight it was 7 tables amounting to 30 seats.... That’s a lot when you staff, prep and gear up for them only to see the table sit vacant. We cop a lot of flack for prices and weekend surcharges but we are up front and open about what we charge. Our aim is to provide a good level of service and the best food we can. Broome has a lot of challenges with staffing and housing which as an operator I can deal with but what I really struggle with is those that don’t show for reservations. Please Broomies, if you book turn up, if you can’t tell us and if the numbers change let’s us know. Then we will staff accordingly and everyone is happy. Thanks for listening team Oyster Bar

03.01.2022 Turquoise waters, white sandy beaches and a camel train? Must be Cable Beach! IG/jmrbriz captured this epic shot of the famous Western Australia beach whil...e on a scenic flight with KAS Helicopters. Home to the Yawuru people, Rubibi (Broome) is a must-stop if you're heading to Australia's North West. It's a fair drive from ExperiencePerth (we're talking 3 - 4 days), but Western Australia's spectacular coastline is definitely worth the road trip! Already packing your bags for a winter escape? We are too! See more

03.01.2022 Specials of the week Shark Bay Bugs orange and fingerlime beurre blanc, roasted cauliflower and orange gremolata... SA Bluefin Tuna Crudo kimchi, pickled daikon, yuzu and ponzu dressing Bookings are available for Sunday lunch & dinner We will be hosting Indianna Waters between 4-6pm Reservations www.sydneycoveoysterbar.com

03.01.2022 What better way to finish a day at the zoo.

02.01.2022 What a wonderful week it was working with the Yerrabingin Team for NAIDOC. The fun didn’t stop and neither did the laughs. Along with indigenous inspired foods and cocktails there was a smoking ceremony, an acknowledgement of country, a film crew and some of the best weather Sydney could put on. From all of us at Team Oyster Bar we say a massive thank you for an event that was truly special. #NAIDOC2020 Yerrabingin

01.01.2022 The point of view on the source of life differs depending on where you look at it. What else would you expect ours to be? Photo Boyfrombeyond

01.01.2022 Does anyone want an oyster? #oysterporn Model @adamsedro Photos Boyfrombeyond