There are over a hundred different types of oysters around the world, the most common in Australia being Pacific oysters and Sydney rock oysters. Yeah The Boysters use both of these in their micro restaurant. The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand.
“We get two types of oysters, Pacific oysters from Coffin Bay in South Australia as well as Sydney rock oysters right out of Wallis Lakes. Freshness is a priority”
People either love or hate oysters, but trying the right ones from the right place can make anyone fall in love! Oysters can be paired with so many different sauces and toppings, and Yeah The Boysters have created a unique menu that has a wide range of flavours from all around the world.
“In terms of the oysters my personal favourite is probably ‘The Last Samurai’ which has become very popular, it’s a deep fried crumbed oyster that has a lot of unique Japanese flavours. The ‘Kill Patrick’ and the ‘Dirty Mike’ are our most popular oysters on the menu aside from our natural oysters.”
Owners of Yeah The Boysters have always loved seafood and the ocean in general, which inspired them to start their micro restaurant in Tapas Street.
“We’ve always wanted to do something like this, we heard about an opportunity here at NightQuarter and had recently moved to the Gold Coast at the time. We had visited NightQuarter a few times and loved the atmosphere. We all sat down and spoke about it and said if we are gonna try something we might as well try this and see how we go, and now we love it.”