Oyster Week

Oyster Week has now finished. Explore what’s on at Beverly for our latest events and offers.

Oyster Week at Beverly ran from Monday, 14 September to Sunday, 20 September 2026, showcasing producers selected by Head Chef Kin Pak Tam.

Showcasing producers Head Chef, Kin Pak Tam holds in the highest regard due to their ethical farming practices and commitment to quality, guests enjoyed a range of different oyster varieties each day, shucked fresh to order.

Oyster selection 24

Featuring three oysters, one of each variety and served natural, with lemon, and with a house tarragon mignonette.

Sydney Rock Oyster, Merimbula NSW
Pacific Oyster, Boomer Bay TAS
Pacific Oyster, Coffin Bay SA

Beverage pairings

Oyster Shell Martini 30
Oyster shell infused Aviation American gin, Samphire, Karkalla, Dolin Dry. Served with a Boomer Bay oyster & watermelon ponzu.

NV Lallier Rosé – "The acidity cuts through brine and minerality beautifully. The mousse softens the oyster's edge while the wine's dryness stops it from cloying. You get this clean, almost briny counter-point. The oyster doesn't overwhelm the wine, and the wine doesn't overpower the oyster." – General Manager, Chris Dobson

2020 Luneau-Papin ‘La Grange’ Muscadet – "The acidity grabs the brine, minerals talk to minerals. You get this sharp, focused interaction. The oyster's brine stands out more because the wine steps back. It works well if you want the oyster to be the star, not a duet." – General Manager, Chris Dobson

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