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For oysters "dry shucked" eat at Doyle's at the Sydney Fish Market, on Gipp St, under the Pyrmont Bridge. With outdoor seating available for il fresco dining, it offers fresh seafood, deliciously prepared. I had the oysters "every way" with a variety of different sauces - Thai and Vinaigrette to name two. I prefer the Pacific Oyster which has a brinier start, although for the lovers of creamy oysters, Sydney Rock Oysters Market in Australia are your bet. We also tasted tempura battered whiting with chips - flaky and delicate and cooked to perfection.
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