Depot Eatery ★ 4.7
Depot is Al Brown's no-reservations Federal Street eatery under the Sky Tower in Auckland CBD. Charcoal grill, raw bar, communal high-top seating.
Signature: Snapper sliders, Tuatua fritters, Oysters from the bar
History
Ostrea chilensis is endemic to the southern coasts of New Zealand and Chile; the Foveaux Strait population off Bluff at the South Island's bottom edge has been commercially fished since 1864. The fishery operates from March 1 to August 31 annually, with quota-managed harvests. Peak shipping arrives at Auckland fishmongers in May-July. Aucklanders rate Bluff oysters with the world's best flat oysters; Depot Eatery's oyster bar runs them as half-shell on ice with a mignonette of shallot and red wine vinegar. The 1986 bonamia parasite collapse cut the fishery to a fraction of historical volumes; recovery is ongoing.
Common allergens: Shellfish
Make it at home
Ingredients
- 24 fresh Bluff oysters in shell
- 1 small shallot, finely diced
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- Cracked black pepper
- Rock salt or crushed ice for plating
- Lemon wedges, to serve
Method
- Make mignonette: combine shallot, red wine vinegar, lemon juice and pepper. Rest 10 minutes.
- Shuck oysters: place oyster on a folded towel, flat side up. Insert oyster knife into the hinge and twist.
- Slide knife along the top shell to release the muscle, lift off the top shell.
- Run the knife under the oyster to release from the bottom shell.
- Plate the bottom shells on rock salt or crushed ice to keep level.
- Serve with mignonette and lemon wedges; spoon 1/4 tsp mignonette onto each oyster just before eating.
Tip from the editors. Shuck them yourself only if you're confident with the knife; Auckland Fish Market on Jellicoe Street will shuck for free if you buy on the day.
Where to eat bluff oyster
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