Join us for the ultimate oyster appreciation experience at Sydney Seafood School, featuring oyster expert Salma Ebrahim from East 33 Oysters.

In this hands-off Sundowner session, you'll get to try a range of different oysters with a myriad of delicious dressings, and learn all about the heritage, provenance, seasonality, and farming of this stunning bivalve. Plus Salma will share her oyster shucking secrets. 

We've also roped in distillers Hickson House, who infuse East 33 oyster shells into their gin, and thanks to them will be kicking the class off with Oyster Shell G&T's. It's a match made in heaven...

Book in to be taken on a journey of oyster appreciation, tasting some of the best in class and developing a better understanding of your own preferences.

What You'll Learn

• The differences between Sydney Rock and Pacific Oysters - in taste, appearance and "merroir"
• How to choose a delicious, high-quality oyster, every time
• The basics of shucking an oyster

What You'll Taste

• East 33 Sydney Rock Oysters
• Pacific Oysters
• A variety of dressings, sauces and mignonettes
• Fresh bread and Pepe Saya butter
• Hickson House Oyster Shell Gin and Tonics
  
  

Class Inclusions

• Expert demonstration and discussion from Salma Ebrahim from East 33 Oysters
• A post-presentation tasting in our state-of-the-art cooking school 

Please be aware that this is not a hands-on cooking class. This class is a demonstration and tasting only.