Oysters @ 34
34 South - the home of the Knysna Oyster
We serve two kinds of oysters at 34 South: the Garden Route's indigenous wild (or coastal) oysters, and cultivated (Pacific Ocean) oysters. Which are you going to choose?
- Attention! Attention! The best way to eat oysters? – Freshly shucked. They're at their best within 5 to 10 minutes of opening.
Wild oysters - Crassostrea margaritaceae
The choice of the ancients, and a tasty choice indeed, the wild oysters we serve grow only on the coast between Cape Agulhas and the Transkei. They’re fleshy, flashy, and easily distinguished by their unevenly-shaped shells.
Cultivated oysters - Crassostrea gigas
The choice of most commercial growers around the world, Pacific or cultivated oysters originated in the Sea of Japan. They’re just as fleshy and flashy as wild oysters, but you can identify them by their even shape and the frilly, fan-like protrusions on their pretty, greenish shells. Our cultivated oysters are grown on inter-tidal racks or in cages suspended beneath the surface of the water in Saldanha Bay and Port Elizabeth.
Highlights from our oysters menu
Naturally wild oysters harvested between Nature's Valley and Witsand. Served on crushed ice straight from the ocean!
- Coastal cocktail - R15 each
- Coastal medium - R30
- Coastal large - R38
Served on a bed of crushed ice, with lemon wedges and Tabasco; Choose how many you want!
- Cultivated medium - R25 each
1 large coastal, 1 medium coastal, 1 cocktail coastal, 1 medium cultivated PLUS a glass of bubbles - R140
34 South oyster tasting
1 large coastal oyster, 1 medium coastal oyster, 1 cocktail coastal oyster, and 1 medium cultivated oyster - R99