Queenstown diners can now tuck into Bluff oysters with a twist – they’re fresh from a tableside tank of ocean water.
Fishbone Bar and Grill co-owner and chef Darren Lovell is stocking 40 dozen at a time on site at his Beach Street venue.
Lovell has spent the past 18 months trying to convince oyster suppliers he can keep them alive in a state-of-the-art tank sourced from Australia.
“No one in Queenstown keeps oysters live in a tank and I’m pretty sure no one else does on the South Island or indeed New Zealand. It amazes me how much sand the oysters spit out when they’re in the tank. I’m siphoning grit and sand every other day.”
The restaurant is selling them for $25 per half dozen.