Skipper’s Platter

Skipper’s Platter is our fresh oyster platter built around 30 oysters. Shucked the same day, served on a bed of ice with our house mignonette, pickled pepper hot sauce, lemons, and fresh horseradish. Built for date nights for two with leftovers. Dinner parties for four. Birthday celebrations that don’t need an entree. The fresh oyster platter for rooms where everyone already knows what they’re doing with a shell.

What’s on the fresh oyster platter

• 30 freshly shucked oysters on a bed of ice
• ‘Wandering Mollusk’ mignonette
• ‘Wandering Mollusk’ pickled pepper hot sauce
• Lemons
• Fresh horseradish

Who it’s for

This fresh oyster platter does the small format work. For the two of you who can finish 15 oysters each without breaking eye contact. For the dinner party where the appetizer needs to make a statement before the main course shows up. For the after work drink night when someone says “let’s get some oysters” and you don’t want to argue with how many.

Local sourcing

Oysters are sourced from Pacific Northwest farms we work with year round, depending on season and availability. We get on the phone with the farms most mornings. The mignonette and pickled pepper hot sauce are our own recipes, made in our kitchen. The horseradish is fresh grated, never out of a jar.

Why locals order it

Most caterers in Victoria can pull together a generic oyster tray. We built this fresh oyster platter for people who have eaten enough oysters to know the difference. Right size, right accompaniments, right temperature. Shows up ready to go on the table.

If you’re planning a wedding, reunion, or larger event, look at our First Mate’s Platter (60 oysters) or Captain’s Platter (100 oysters), or get in touch about a custom build.

How to serve the fresh oyster platter

Plate the fresh oyster platter directly on a bed of crushed ice when you set it down. Set the mignonette and pickled pepper hot sauce on the side with small spoons. Cut the lemons into wedges. Grate the fresh horseradish onto a side plate or directly onto the shells for the people who want the heat. Oysters are best within an hour or two of pickup, eaten cold off the shell with the brine intact.

What to drink with it

We suggest pairing the fresh oyster platter with something crisp and dry. Muscadet, Albariño, Vinho Verde, dry Riesling, or a good Champagne all work. A cold lager does the job for less ceremony. Skip the heavy reds, they fight the brine. If you want a cocktail, a vodka soda with cucumber, a French 75, or a gin martini all play nicely with shucked oysters.

Pickup and storage

Pickup is at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Oysters are shucked the same day, packed on ice, and ready to go. Eat within a few hours of pickup for the best experience. Keep cold until serving.

FAQ

Can I add on more oysters? Yes. We also offer the First Mate’s Platter (60 oysters) and the Captain’s Platter (100 oysters) for bigger groups.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the oysters cold and the ice intact.

How long do shucked oysters stay fresh? Eat your fresh oyster platter within 24 hours of pickup, keep refrigerated on ice. Best within a few hours.

What kind of oysters are on the platter? Pacific Northwest varieties depending on harvest, season, and farm availability. Ask us about the day’s selection at pickup.

Are these shucked when I pick them up? Yes. Every fresh oyster platter is shucked the same day, by us, at Shuck Taylor’s. You walk out with a tray ready to serve.