A Buck has shucked to $1.50

A buck a shuck has such a good ring to it and we are sad to see it sail away.  Although it sounds and slurps better the time has come to slightly increase the price of our famous $1 oysters on Wednesdays. It may only be a 50c increase however we understand how our guests might be impacted and confused as to why.



Balcony Bar & Oyster Co. has seen loads of people flock to our venue on a Wednesday for the growing and well known Oyster hour.  It has been shucking for three years now and although we hate the idea of regular or annual price increases, at some point the time comes.





In January 2016 a virus called Pacific Oyster Mortality Syndrome (POMS) was detected in Tasmania’s waterways. The disease, which is completely harmless to humans, is fatal to a Pacific oyster and quickly wiped out an entire generation of the region’s baby Pacific’s. As well as causing major social and economic damage to the Tasmanian oyster industry and its farmers, the outbreak limited the amount of Pacific oysters available to us in NSW.

This, along with the consequential rise in the demand for Sydney Rock oysters, led to a 30-40% increase in prices. And as it takes 3-4 years to produce our much-loved oyster, we’re still a little way from recovery.




The price may have jumped slightly but we still aim to share our passion for freshly shucked oysters with our friends here in the Bay. We hope you can look past the not-so-catchy tag-line and join us in our support and celebration of our slippery friends here on our Balcony.