We came here because we'd had oysters, pulled pork sliders and Bloody Marys over a tasty New Year's lunch. We were back on the island for a day trip and keen to try their brunch.
Parking was competitive mid-January; we fluked it with a park outside the nearby petrol station. During our meal two drivers fought loudly over a park directly outside.
We walked in and immediately thought what a lovely job they'd done of the interior, creating a breezy, American coastal-style space overlooking Oneroa beach (across the road).
The most unusual thing on the menu is Ino's truffled egg toast with fontina cheese and asparagus ($14). The "Elevensies" menu features a selection of mussels and oysters.
We ordered the truffled eggs, yolks lightly scrambled and presented in a clever white bread dish lined with the melted cheese, and the baked eggs with spinach and chilli ($12.50), which came in a small pan, with a side of seeded toast. The meals were reasonably priced, innovative and fit the eatery's light, summery style, but we would've paid more for something more substantial and flavoursome. I yearned for a punchier cheese and wished the asparagus was more than decorative. The baked eggs were milder than expected so were duly swathed in the spicy chipotle sauce on the table.
The service was provided by one of the young, tanned and friendly wait staff.
The coffee was good in my case but Lauren would've preferred to pour her own hot water into her long black, and Ginnie's flat white wasn't very hot.
We recommend if you come here, turn up for lunch with your mates and order a few of the sharing plates.
Overall we thought The Oyster Inn does chic, modern meals but risks becoming known for style over substance.