Poetica opened in a breezy upstairs space in North Sydney in late 2023, with a flame-powered open kitchen led by head chef Connor Hartley-Simpson. When I visited, I was there for the bivalves. I’d heard all about the tasty suckers, and I couldn’t stop saying the word “flambadou”. I appreciated the fun addition to my vocab, and as a bonus, the spicy, warm oysters were excellent.

A burst of flames announces the rendered beef fat held in a red-hot flambadou – a cast-iron cone on a long handle – has ignited and is liquifying. The instrument then drips the hot fat onto the glistening, awaiting oysters. There’s a spicy kick and the salty whack of ’nduja, too. It’s no wonder everyone wants them.

Here are all the details.

Stay in the know with our free newsletter. The latest restaurants, must-see exhibitions, style trends, travel spots and more – curated by those who know.

SIGN UP

What: Flambadou oysters, a Sydney Rock bivalve topped with beef fat, guindilla peppers and ’nduja.
How: “We have the metal cone sitting in the fire, and the oyster with ’nduja and guindillas [alongside],” Hartley-Simpson says. “The cone comes out of the fire, we put some rendered beef fat in and it instantly ignites. [It] starts to melt then drips onto the oyster, slightly cooks it and caramelises the ’nduja.”
Cost: $10 each
Where: Poetica in North Sydney.

Regardless of which side of the bridge you live on, Poetica’s flame-licked menu is worth a visit – three-minute Sydney Metro ride (from Barangaroo) or not.

@poetica.sydney