Nine of Sydney’s Best Oyster and Champagne Pairings

This Palm Beach beach bungalow restaurant has interiors pulled straight from the pages of a luxe homes magazine – plants, flowers and fruit bowls styled to the nines – while the menu beholds plenty of banging seafood numbers. Start your meal with just shucked Sydney rock oysters, dressed with a refreshing raspberry mignonette and lemon. Champagne can be ordered by half bottles or full bottles, too.

One of the best ways to enjoy oysters is near the ocean, and the Boathouse nails the assignment with its over-water wharf dining room. The raw bar menu includes oysters with a raspberry and ginger dressing, alongside scallops, tuna and salmon; while the wine list boasts Prosecco, Tasmanian sparkling, and French Champagne.

Much-loved chef Matt Moran’s art gallery restaurant subtly incorporates seafood throughout the menu. You’ll find Sydney rock oysters alongside crab sliders, salt-baked salmon and grilled swordfish, while the wine list covers all price ranges.

With both a beachy kiosk and alfresco dining area, alongside a more formal dining room, this Peninsular outpost will suit any occasion. At the kiosk, you can get oysters by the half dozen or dozen served au naturale; and inside, a nước chấm-style mignonette dresses each just-shucked oyster, alongside an extensive Champagne and bubbles list.

When you first enter Franca, you’ll spy a marble-lined seafood countertop at this dazzling Potts Point diner. This includes Sydney rock oysters served with a zesty mignonette, while highlights from the extensive Champagne list includes NV Ruinart’s Blanc de Blancs Reims, through to bottles of vintage Dom Pérignon.

This charming neighbourhood restaurant is all about spotlighting produce by serving it simply and elegantly. Sydney rock oysters are served with a golden shallot dressing and served by the half-dozen, while bottles of Italian Prosecco and Australian sparkling are ideal for popping alongside the oceanic snacks.

Recently relocating from Potts Point to the CBD has seen this neighbourhood wine bar – run by gun chef-sommelier duo Brent Savage and Nick Hildebrandt – really up its game. Make a beeline for the bright and breezy-yet-intimate room, where you can enjoy Sydney rock oysters alongside an impeccably curated wine list. Monopole is also home to one of the best happy hours in the city (Wednesday-Friday from 4pm to 5.30pm) where oysters are just $2.50, while a bottle of NV Louis Roederer Champagne is just $88.

This Oaxacan restaurant is the eighth venue from hospitality pros Milpa Collective, and while you may not instantly put regional Mexican cuisine together with oysters and Champagne, both are served in a unique and delicious way. Sydney rock oysters arrive dotted with chives, a zippy lime gel and an oyster foam to up the flavour factor, while alongside rare tequilas and mezcal, you can also order bottles of Bollinger and Dom Pérignon.

Chef Josh Niland has reimagined how Australia cooks with seafood, and his restaurant Saint Peter is like no other in the country. Rather than simply serving bivalves au naturale, Saint Peter presses play on its elegant tasting menu with an angasi oyster ‘tea’ made from native flat oysters from Little Norfolk Bay, Tasmania. Pair with a lively glass of Larmandier-Bernier Vieille Vigne du Levant 2008, sourced from very old Cramant vines on an exceptional terroir.