Learn to open an oyster, taste five, stay for supper.
Seats are sold one by one, up to six at a time.
Our shuckers show you the hinge, the twist and the cut.
Sweet to briny, the bay to the far coast.
Every class ends at the counter with a glass.
07Nov
Six varieties, one knife, and a dozen to open yourself
12Nov
Five oysters, five champagnes, one long bar
20Nov
Whole lobsters, garlic butter and the terrace lights
04Nov
Scale, gut and fillet the day's catch with our fishmonger
25Oct
A long Sunday lunch of clams, corn and mussels
Allergies are cooked for when you book; tell us in the notes and the kitchen plans around them.
Book A Private ClassSix varieties, one knife and a dozen oysters to open yourself, then a glass of Muscadet. Seats are sold one by one.
Three spaces, from 8 to 140 guests, with menus per head and an estimate on the private events page.
A 12% service charge is added to food and drink for private events.
