Oyster HQ — Restaurant in Coffin Bay

Avoid Oyster HQ at all costs. The restaurant (if you can even call it that — it’s more like a glorified café) is a complete tourist trap. Save your money: just book the Oyster Farm Tour instead, which was fantastic. Wading in the water and eating fresh oysters during the tour was a highlight.

Unfortunately, the restaurant experience was a total disaster. The front-of-house staff were okay, but the head chef was an arrogant tosser. I questioned why our food was coming out in random order — I'd specifically asked for cold dishes like sashimi and oysters first, and hot dishes like crayfish later. His response? "It's tapas, that’s how it comes out." I reminded him that any decent chef should understand flavour profiles and proper service order — fresh oysters should be served first, not alongside a hot dish! Instead of taking feedback professionally, he tried to argue. Later, he returned smelling like he’d smoked an entire pack of cigarettes, interrupting our meal to say sorry but in the same breath he pressure us into ordering dessert because he wanted to close the kitchen. We sent him away — we were still trying to enjoy our mains and told that he smelt like cigarettes.

The views are great — but that’s where the good part ends. The oysters (unsurprisingly) were excellent, but everything else was mediocre and overcooked — including the crayfish, which was a real shame. It honestly felt like being in an episode of Gordon Ramsay’s Kitchen Nightmares.

My partner was so upset, she just wanted to leave. We paid the bill without making a scene, but we walked out vowing never to return.

Tip: If you want a proper meal, skip Oyster HQ and go to 1802 Oyster Bar instead — it’s a world of difference.

I had been looking forward to dining here the whole trip, and walked away completely...

Worst restaurant experience ever! Would not recommend this place to anyone. Not even worthy of a 1 star review. An excitedly awaited dinner on our first night in Coffin Bay has left us with the most disgusting customer experience ever! Pre booked a table for 10 inside at 6:30pm. Since we were running late from Adelaide called in to change the time to 7pm. The lady who answered confirmed the time. Yet when we arrived at sharp 7pm our booking had been cancelled. The answer we got was “since you did not arrive at 6:30pm we cancelled your booking.” When we told of the change of time we made all we got told was “well we don’t see the change in our records.” Not even an apology!! We were then given a table outside barely enough for 8 people let alone 10. There was a reason why we initially booked a table inside! The food came in drips and drabs. One ordered item did not even arrive. Eventually we had to demand for a refund. So much for a much looked forward to sit down dinner and drinks on our first day in Coffin Bay with good friends we had not seen in a long time. Thankfully seeing the level of service we decided not to order drinks.

Coffin Bay is a small town where domestic and foreign tourist income plays a big role in the local economy. First impressions are extremely important not just as a business but as an entire economy. Local businesses has to understand this. Coffin Bay is not so exceptional where we can not get the same views and experiences...

On 4 January, we visited the renowned Oyster HQ at 100 Esplanade, Coffin Bay, SA 5607. We had booked the Sparkle & Splash Oyster Farm Tour & Tasting Experience, and our knowledgeable guide, Jappa, originally from Antwerp, The Netherlands, made it an unforgettable adventure. We learned some fascinating facts about oyster farming. For instance, a 40kg batch of oyster spat, costing $35,000, contains approximately one million baby oysters. Over time, through careful grading, sorting, and replanting in cages, this initial batch can yield an impressive 100 tonnes of oysters—all by feeding naturally on the nutrients in the water. We also discovered how quickly fresh oysters reach consumers. Harvested on a Monday, they are in Adelaide by Tuesday (via truck) and available in other cities by Thursday. Impressively, oysters remain fresh for up to five days before they’re no longer suitable for consumption. During the tour, we received a lesson in oyster shucking, followed by hands-on practice. The key tips were: Position the oyster hinge pointing towards you at 6 o’clock. Insert the knife at the 2 o’clock position, with the sharp side of the blade facing you. Once opened, cut the abductor muscle and flip the oyster for a polished presentation. It was an incredible experience that gave us a newfound appreciation for these delicious mollusks and the skill involved in bringing them...