Oysters in the House is a one-day spectacular at Shell House celebrating two of New South Wales’ most iconic culinary heroes: The Sydney Rock Oyster and NSW Semillon.
With enough briny swagger to make the harbour city blush, this afternoon-into-night festival brings together Sydney Rock Oysters, farmers and shuckers alongside the state’s leading Semillon producers, Shell House’s culinary team, leading sommeliers and selected artisanal distilleries and brewers.
Climb your way through multiple levels of The House tasting the freshest oysters and crispest Semillon, experience oyster shucking demonstrations, masterclasses, a one-day-only special oyster-inspired snack menu, pop-up bars including a martini stand and more.
Front and centre is John Susman — Chair of Judges at the Sydney Royal Oyster Competition — hosting a rolling series of masterclasses on how to judge and enjoy oysters. Plus, for pure theatre: Jimmy and Jonny Yiannaros, legends and multiple-time winners of the Australian Oyster Shucking Competition, will demonstrate how to open 30 oysters in under two minutes.
Featuring:
John Susman AO – With over more than 30 years experience in the industry, John is one of Australia’s most respected seafood voices. He is the chair fo the Sydney Royal Oyster Competition, and Founder of Fishtales.
Joel Bickford – Joel is the group culinary director of The Point Group, whose venues include The International, Shell House, The Dolphin Hotel and more.
Alex Kirkwood – Alex is the food and beverage director of The Point Group,
PJ Charteris – PJ is the co-owner of Charteris Wine with his partner Christina. He has more than two decades winemaking experience in both Australia and New Zealand, and as a senior wine show judge.
Ed Fritis-Lamora – Eduardo Fritis-Lamora is the head sommelier of Shell House
Tickets:
Session 1 | 12pm – 3pm | $50 per person
Session 2 | 4pm – 7pm | $50 per person