“More bivalves in one room than a French seaside wedding — and just as much fun”
Oysters In The House is a one-day spectacular celebrating two of New South Wales’ most iconic culinary heroes: The Sydney Rock Oyster and NSW Semillon.
With enough briny swagger to make the harbour city blush, this festival brings together Sydney Rock Oysters, farmers and shuckers alongside the state’s leading Semillon producers, Shell House’s culinary team, leading sommeliers and selected artisanal distilleries and brewers.
Climb your way through multiple levels of The House tasting the freshest oysters and crispest Semillon, experience oyster shucking demonstrations, masterclasses, a one-day-only special oyster-inspired snack menu, pop-up bars including a martini stand and more.
Front and centre is John Susman AO — Chair of Judges at the Sydney Royal Oyster Competition — hosting a rolling series of masterclasses on how to judge, enjoy, and quietly become the sort of oyster aficionado who says “merroir” without irony. Expect insider tips on what the judges look for, how to spot greatness, and how to talk oysters with confidence (without turning into that person at the table).
On the floor, you’ll meet and taste oysters from farmers across NSW, including Dan May (Rock Oyster Depot) bringing his stable of premium growers from Merimbula, Port Stephens, Pambula, Wapengo and Wallis Lake — proper coastline-to-glass storytelling, with the growers themselves pouring the truth (and shucking the oysters).
Alongside the oysters, some of the state’s most respected Semillon producers will be pouring throughout the venue, including Mercer Wines, Margan Wines, Charteris Wines, Vinden Wines, Tyrrell’s Wines and Brokenwood Wines, with more to be announced. From bright, citrus-driven Hunter Valley releases to layered, cellar-aged expressions, the wines showcase why Semillon remains one of NSW’s most distinctive and celebrated varieties.
Masterclasses across the program include a Martini & Oyster Masterclass by Archie Rose, The Perfect Pairing – an exploration of Hunter Valley Semillon and its pairing with merroir-specific oysters, presented by PJ Charteris and Deep Dive into Merroir, a not-to-be-missed exploration of regional impact on the style of oyster led by John Susman AO.
For pure theatre: Jimmy and Jonny Yiannaros, legends and multiple-time winners of the Australian Oyster Shucking Competition, will demonstrate how to open 30 oysters in under two minutes, which is less “food prep” and more “Olympic event with knives”. Add a dedicated Master Shucker Station, where the craft of preparing, opening and serving oysters is on full display, pop-up Martini bars and a one-day-only snack menu by Culinary Director Joel Bickford and Head Chef Jarrod Walsh featuring Raw Beef & Oyster, Potato & Oyster Scallop, an Oyster Po’ Boy & more.