By Marie-Antoinette Issa.
Oysters typically conjure up images of salty breezes, sun-drenched wharves and a coastline dotted with fishing boats. However, this August, one of the country’s most ambitious seafood events is proving that you don’t need an ocean view to savour world-class oysters.
In fact, at the Western Sydney Oyster Festival - Australia’s largest inland oyster festival, right in the heart of Rooty Hill - there’s still much to shell-ebrate!
Hosted at CHU Restaurant by China Doll at West HQ and kicking off this week, more than 250,000 oysters are expected to be savoured, slurped and celebrated over the course of one delicious month - in what’s shaping up to be one of the country’s most ambitious aquaculture events.
A bold addition to the Australian foodie calendar, the festival flips the script on typical seaside celebrations - bringing oysters to the city’s west in a format that’s part education, part entertainment, and all-out indulgence.
Developed by West HQ and Oyster King Sean Connolly, the festival builds on the success of the precinct’s previous August oyster promotions, which saw more than 175,000 oysters enjoyed last year alone.
This year, the offering is bigger, broader and more flavour-packed than ever. Festivalgoers can enjoy 13 Sydney rock oysters for just $18, Sunday to Thursday, across all of West HQ’s signature dining venues - from Steak & Oyster Co to CHU Restaurant by China Doll, Pizzaperta Manfredi and New Town Thai.
Each restaurant is serving up its own limited-edition take on the classic oyster. Think Thai-style dressings, wood-fired fusions and native Australian garnishes.
It’s not just about the slurping. The Western Sydney Oyster Festival also shines a light on the people behind the plates. NSW-grown Sydney rock oysters, supplied by aquaculture expert East 33 (part of the Yumbah Aquaculture Group), are the stars of the show.
Throughout August, festivalgoers can join East 33 Sunday Sessions, where oyster farmers like Matt Toan share insights on how these silky morsels are grown, harvested and best enjoyed. From shucking tips to aquaculture know-how, it’s a rare opportunity to connect with the craft behind the cuisine.
The venue itself will come alive with educational displays and oyster-themed activities, creating a family-friendly environment that invites both seasoned seafood lovers and curious first-timers to explore, learn and taste.
According to West HQ CEO Richard Errington, the festival is about far more than just oysters.
"It’s about celebrating local producers, elevating Western Sydney as a foodie destination and offering everyday Aussies the chance to experience luxury that doesn’t break the bank.”
The event has also drawn praise from Minister for Jobs and Tourism, Steve Kamper, who hailed it as an example of how the region is fast becoming Australia’s gourmet gateway:
"Seasonal events like this show that Sydney has something to offer all year round. The Western Sydney Oyster Festival is a brilliant showcase of our finest seafood and culinary talent.”
