Features
SeafoodAfter 13 years running Longplay, chef Tim Richmond knew his next venue would be smaller, more focused and a little more personal. At Fitzroy Oyster House, that focus is right there in the name.
Along with co-owner Sunny Leunig, Richmond invites you to consult the blackboard to see what’s available – up to five types of oyster. You might find award-winning Tathra Oysters, Wapengo Rocks Wild Organic Oysters, or Merimbula Gourmet Oysters. Sydney rock oysters are a particular focus, prized for the subtle sweetness the chef says sets them apart from their Pacific counterparts.
They’re served with lemon. Mignonette is there if you ask, but the kitchen is reluctant to bury them under the usual arsenal of Tabasco, Worcestershire and vinegar. Part of the point is tasting the oyster itself and understanding the differences arising from where each one was raised.
Beyond the shells, the European-influenced seafood menu centres on small plates and a changing fish of the day. Richmond shucks oysters at the front bar, keeping service deliberately close to the customer, while the space extends into a middle dining room and courtyard out back. The drinks list follows the same tight brief. Whites dominate, chosen for freshness, acidity and minerality, alongside a concise selection of sparkling and red wines.
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