Ah, but I’m supposed to be writing about oysters.
We had oysters two ways at Shaka Zula, fresh shucked (for me) and baked with plum tomato, shallots, gratineed breadcrumbs and drizzled with a caviar dressing (for Greg).
The baked oysters (also served with mussels) were as good as any baked oysters I’ve had, including the always-tasty oysters Bienville as served at Finely J.P.’s in Wellfleet on Cape Cod.
I’m now a certified fan of Cornwall rock oysters. Plump, meaty, and juicy, they open quiet and mild, then burst with a big salty middle followed by lingering seaweed and marshy finish. At least that was my experience. The seaweedy-ending made me guess they were farmed near a source of fresh water, and it seems I might be right.
P.S. Even though my oyster adventures in the UK were limited, I’d love to return and taste more oysters from the region—perhaps some of the varieties described by Taste Club in the UK. I also learned there’s a Rock Oyster Festival in the summer in Cornwall that involves oyster eating, live music, circus acts, kids’ entertainment, alternative performing arts, a shopping bazaar, and—oh yay!—a shucking competition.