REVIEW: Ostra Oyster & Champagne Bar
Summer was in the air as we sipped on our Moët & Chandon. Eager to explore the neat new space that has made Pretoria’s The Club Retail its home, we were instantly consumed by the humble tones and textures that make for an almost Bohemian, yet sophisticated atmosphere.
One thing is certain: There aren’t many restaurants of Ostra Champagne & Oyster Bar’s caliber in Pretoria. Let alone eateries where their fishmonger is literally next door!
The Visionary Behind Ostra Oyster & Champagne Bar
Ramon Gouws – a culinary entrepreneur and visionary – and his partners, Riaan Smit and Henno van Wyk, bring some of the best seafood to Pretoria. In essence, this is through their latest two ventures: Ostra Champagne & Oyster Bar, and its sister-deli, Pescheria Fishmonger.
They fall under The FNDRY Social Co umbrella’s hospitality wing. This also includes The Goat in Hazelwood, Goat Parkhurst (opening in December), Bootlegger Coffee Co at the new Moreleta Corner and BAH (opening at Hazelwood’s The Village soon).
In addition to being a chef, Gouws is also a wholesaler and supplies to many other dining destinations in the city (and beyond). Hence, you’re bound to get the best of the best at Ostra Oyster & Champagne Bar.
The Vision and The Vibe
Drifting through the space toward our table, Cathy Del May’s live music served as backtrack for our arrival. Later, tenor, Stephan Louw, together with a string quartet, elevated the experience even further. The gentle notes – not only of the music, but also the cuisine – had our taste buds dancing gleefully to the beat.
We received Ponzu Oysters as canapés, stylishly plated with cucumber, mint and red onion. The first course followed with a Nobu Salad – paying homage to Chef Nobu Matsuhisa. This included Sweet Prawns, Miso, Grana Padano, Baby Spinach and Truffled Yuzu Dressing.
Thereafter, delicate slices of Beef Carpaccio were gently placed on our plates for the second course. It was accompanied by Arugula, Mushroom, Grana Padano, Ailoi, Lemon, EVO and Capers.
Then, for the third course, we indulged in the Bouillabaisse – Line Fish, Crayfish, Bisque, Noilly Prat Liquor and Crusty Bread. The set menu’s fourth course came in the form of Lamb Rump, paired with Parsnip, Pomme Pave, Broccoli, Garlic, Parsley and Jus.
Finally, a unique Tiramisu surprised our palettes with its amalgamation of Dark Chocolate, Whipped Citrus Mascarpone, Espresso Ice Cream, Almond Biscotti and Brandy Caramel. And, as a take-home gift, we each received a little black box with exquisitely made Jack Rabbit Chocolates.
Spoiled for Choice
Whilst we were served a set menu on opening night, the menu offers an array of choices. It includes sushi, poke bowls, fresh oysters and more.
The meal complemented the restaurant’s interiors beautifully, echoing the seagrass-like greenery and neutrals. Overall, its stylish simplicity leaves lasting impressions. Those with an eye for detail might also spot influences of the ocean in the pillars’ tilework and Malawi Cane Chairs that speak to sustainability.
As one of Pretoria’s latest dining destinations, we recommend you add Ostra Champagne & Oyster Bar to the top of your list.
Images: The Food Photographer
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