Oyster Bay, Seafood Restaurant with Lounge Bar

Oyster Otang Otang

Recipe :
Courtesy : Chef Abilash, Sous Chef Oyster Bay, Bangalore
E Mail : kcabilash@gmail.com, Phone : 080 4209 00 00

Chef Abilash

Oyster Otang Otang

Serving 1 portion (4 pieces)

Fresh Oyster meat cleaned -12 nos

Chopped onion- 50 g

Chopped celery- 25g

Chopped garlic -10g

Chopped ginger- 5g

Tomato sauce -20 ml

Soya sauce- 2ml

Oyster sauce -15 ml

Fish sauce -5ml

Chilli paste -20g

Tamarind pulp- 5 ml

Salt -1g

Sunflower oil- 10ml

Banana leaf 15 cm X 10 cm sizes- 4 pcs

Satay stick – 4 nos

Method

1. Heat a non stick pan. Add oil, and sauté, onion, garlic, celery, ginger, till light brown .

2. Add chili paste sauté for two minutes. Add tomato sauce, soya sauce, oyster sauce, fish sauce, tamarind pulp and salt. Remove from fire.

3. Wrap ¼ of above sauce with three fresh oyster meat in a banana leaf. Squire with satay stick.

4. Grill on the barbeque for 4 minutes 2 side. Serve hot.

Oyster Bay

Oyster Bay, a new multi-cuisine sea food restaurant with a lounge bar attached, was opened today on Jyothi Nivas College Road at Koramangala. Promoted by Philips Thomas and Vinod Kumar, who own and manage Penver Products Private Limited (penverproducts.com), a leading Kochi based seafood export company which has captivated western palates for over a decade, Oyster Bay promises the freshest and healthiest sea food delicacies.

Executive Chef Thomson K Francis has conjured up a creative menu featuring close to 50 exotic seafood dishes, besides a wide range of meat and vegetarian dishes and salads. Highlights of the menu include the Chef’s signature dishes Jewels of Sea (Blend of exotic seafood on a platter with a touch of white wine), Makhani Crab Bake (crab meat immersed in a rich butter flavored tomato sauce and stuffed in crab shell), Cuttlefish Medallion (juicy cuttlefish coated in gravy and served with pasta) and Drunken Teriyaki Tilapia (sandwiched Tilapia fillets, stuffed with cheese and teriyaki sauce and flambéed with brandy). The main course also includes a wide choice of regional sea food, meat and vegetarian dishes.

One unique feature of the restaurant is that all starter and main course orders come with free accompaniments of the diner’s choice, e.g., rice or rotis come free with all main course orders.

Commenting on the new restaurant, Mr. Philips Thomas, MD, Oyster Bay said, “Bangalore has a thriving food culture but limited quality choices for fresh and healthy seafood. We have fully leveraged our rich experience in seafood procurement, processing and storage in the concept, design and execution of Oyster Bay. The unique presentation will surely appeal to the city’s cosmopolitan crowd. And the relaxed, casual dining experience clubbed with affordable pricing will definitely be an attractive offering, hard to resist.”

“The menu is a mix of regional and international sea-food cuisine and while we have kept in mind the Indian palette, we have been very conscious to ensure that our food is healthy and light on the stomach. The menu has been very carefully crafted to introduce diners to exciting new flavours that will change popular perceptions on sea food. We are also offering a live seafood grill every evening that one will not want to miss”, added Thomson K Francis, Executive Chef.

Oyster Bay’s rustic ambience makes one feel they are the beach side, with blue sky like canopies, wavy white walls and coral grills adding to the calm, relaxed atmosphere. The lounge bar offers a variety of cocktails to enjoy with the main course delicacies. Oyster Bay is conveniently located at 77/A, Cygnus Chambers, Near Bhima Jewellers, Jyothi Nivas College Road, Koramangala. It is open from 12 noon to 11 pm all seven days of the week. Happy hours are from 3 to 7.00 pm daily.
Kindly log on to www.oysterbay.co.in or call 080-42090000