33 years ago today we opened our doors for the very first time. Way back then we were the only restaurant on East Circular Quay, in fact for the next 12 years it was only us and the little cafe next door. In 2000 the precinct grew up with the addition of the toaster building, a hotel, a bar, another 6 restaurants. 21 years past that and the authority has called time on the very restaurant that paved the way for all those that have followed. Today we are celebrating our birthday and would like to thank the City/PMNSW for putting on what promises to be an amazing event on Sydney Cove just for us. Happy birthday Sydney Cove Oyster Bar! 
Hospitality 2021. 
Number 6 on the hit list, who else but our Sous Chef extraordinaire the one and only Patricia Sorahan. Let me begin... We were lucky enough to snare this super talent as she returned to Sydney after a stint in Noosa Heads. From day one in our kitchen everyone knew we stumbled across a keeper with this softly spoken, hard working and immensely capable English woman. You see our kitchen was at a point of change when she joined the team. Some of the old guard had moved on and we were looking to the future for fresh eyes and new direction. As humans we struggle with change but Trish was the perfect person at exactly the right time as we set about implementing a number of changes to our restaurant. Some of those early days were tough sure, but she never complained and like any true hospitality professional she just got on with it preferring to be part of the solution than the problem. As a boss these are moments you never forget and as the Oyster Bar rolled on and we cleared those hurdles I knew inside just how much I was indebted to her. Looking back now I can say without question she was a significant player in establishing a new culture in what has become one of the finest kitchen crews we have ever assembled. Trish you are a bloody legend and it’s been an absolute privilege working with you. 
Special of the week 👌🏻 Yellowfin tuna carpaccio, bonito mayonnaise, capers, lemon oil, d'espellette pepper, basil, squid ink cracker Visit our website to check out our current menu and upcoming barbecue event! www.sydneycoveoysterbar.com 
On the 26 January, team SCOB would like to pay respect to the traditional owners of the country on which we stand, the Gadigal people. It's been 33 years to the day since we first opened our doors way back in 1988. With less than 2 months to go, we reflect back on our glorious years and will celebrate our final birthday with an all day barbecue and live music between 1pm-4pm. SPECIAL BARBECUE MENU * Oysters * King Prawns * Moreton Bay bug * Lobster tail * Grilled octopus * Whole fish with salsa verde * Tajima wagyu rump * Surf and Turf We have limited seating available for the barbecue event on Tuesday 26 January. Book your table now to secure your spot. Reservations www.sydneycoveoysterbar.com 
Being forced to closed down doesn’t stop us doing good stuff here! Whole butterflied Sand Whiting grilled on paperbark, roasted apple and fennel salad #Last10weeks 
Does anyone want an oyster? # oysterporn 🔞 . . . Model @adamsedro Photos @boyfrombeyond 
Moreton Bay Bugs with tamarind sauce, garlic, chilli, kaffir lime leaves, lemon grass, shallots, coriander and lotus leaf buns Photo credit @strawberry_vee 🙏🏼