Oyster Inc – out with old, in with new

There’s an old kid on the local culinary block, but a new jacket, new appearance and new attitude promise an eating experience built around a combination of a spiced-up menu, bouts of innovation, the freshest of produce, spruced-up interior and a welcoming ambience.
Captain of the newly introduced Oyster Inc Polokwane ship, Fred Norminton, can barely hide his excitement over a change that has been effected a month ago when the old Cape Town Fish Market in Thornhill Shopping Centre got a new name and facade. The menu, too, has changed in appearance and offers fish and meat lovers a new variety and have their favourite dishes cooked to perfection by experienced chefs.
An undertaking by a consortium thus far introducing the Oyster Inc Sushi, Seafood and Grill House brand in five locations countrywide and another four destined for the near future, has resulted in some changes aimed at catering for the needs of their customers who would be able to experience the appealing combination of geographically-inspired fare that supports local as well as firm favourites and new additions to the popular spread. Here the emphasis is on fresh and original ingredients and homemade sauces whipped up in the kitchen, all contributing to a meeting of authenticity and synergy.
Fresh oysters to cater for the overwhelming demand, crayfish from the tank and scarce cob line fish all add to the unique selling point in terms of seafood on offer in the heart of Polokwane. He stressed that they would want to broaden their niche market to appeal to existing and potential patrons.
If decadent starters of Patagonian Calamari, Mussels 66 or Prawns Tempura or sumptuous T-bone or sirloin steak – respectively aged for 14 to 30 days – are anything to go by, surely the Oyster Inc team knows their stuff.
They run daily specials that include Monday hake and chips or burger specials selling at R38 a head, the Friday surf and turf combo at R138 or a Thursday sushi buffet treat at R150 per person, which is proving to be popular among local seafood lovers. With the four sushi chefs at the bar with a rotating belt showing off their creativity and innovation, don’t expect anything less than new favourites featuring fruit and meat.
A new range of wines has been introduced and is already flying off the shelves of the prominently-located glass cube that constitutes the wine cellar on one side of the restaurant.
On the cards are measures to diversify their offerings by accommodating business luncheons in a secluded space targeting the corporate market in future, mentions Norminton.
The little ones are not forgotten in the bigger scheme of things. Young sushi lovers have the option of ordering their own platters. A play area is being considered for popular demand and as the story goes based on an actual occurrence, no under-age guest would be frowned upon for perching on top of the dinner table endlessly mesmerised by the species on display.
Being entranced by the new look, engaging in sumptuous seafood or local offerings surrounded by up-scale photos of coastal scenes, no one can be blamed for mistakenly getting a whiff of the sea…

Story & Photo: YOLANDE NEL
>>observer.yolande@gmail.com

Featured Photo: The sushi bar proves to be overtly popular on Thursday evenings when local seafood lovers converge for the sushi buffet.