These one-hour informal sessions offer a unique and fun way to experience oysters for the first time or for oyster connoisseurs to broaden their knowledge. Guests will be served different oysters, paired with drinks chosen by Outlaw’s Sommelier Damon Little, while Head Chef, Tom Brown, explains the different Oyster varieties, and the different cooking and preparation methods.
Taking place on the 2nd Wednesday of each month in The Capital Bar, maximum 6 guests per session. £60 per person, reserve your place by calling Laura on 020 7591 1202.
Raw Porthilly Oyster
Dill Cream, Cucumber Jelly
Darnibole Bacchus 2014, Camel Valley Vineyards, Cornwall, UK
Cider Pickled Maldon Oyster
Shallot, Caper and Apple Relish
Urban Orchard Medium Dry Cider, Hawkes, London
Crispy Dorset Oyster
Pickled Veg, Oyster Mayonnaise
Vin CERVEAUX Sauvignon Blanc 2015, Loire, France
Grilled Dorset Oyster
Smoked Vodka Cocktail
Baked Porthilly Oyster
Watercress and Cornish Pastis Butter
Annies Anniversary 2013, Camel Valley Vineyards, Cornwall, UK