Taste ostrea angasi (native flat) oysters alongside Sydney Rock Oysters, in conversation with artist Jacqui Malins at her exhibition 'Rich and Rare'.

Jacqui has been researching the almost-lost world of native flat oyster (ostrea angasi) reefs for three years, but she has not yet eaten one.

Join Jacqui for her first tasting of angasi oysters, farmed by Merimbula Gourmet Oysters and brought to Canberra especially for this occasion. We will compare the angasi with the more familiar Sydney Rock Oyster (saccostrea glomerata), and discuss the allure of eating the 'rich and rare', the role of shellfish in marine ecology, the role of taste and smell in memory, and the progress and future of shellfish reef restoration.

Oyster Saloons were common around Australia from the 1850s, serving oysters (natural and cooked) and other seafood until late, a precursor to the fish-and-chip shop.

Choose a half-dozen oysters ($25) or a full dozen ($35). You will be served half of each variety, plus bread, cheese and fruit and sparkling water or wine. Tickets essential, numbers strictly limited.

Contact the host of Rich & Rare Oyster Saloon - Tasting & Discussion