A sustainable seafood focused American style restaurant with Thai and other Asian influences, Oyster Bar Bangkok showcases the freshest produce from the sea to diners in Thailand’s capital. All shellfish sold here are certified and other fishes are from sustainable sources, a standard maintained by the owners of the restaurant who are also seafood importers and distributors.

Gravlax Bruschetta is a good choice to start, wild Keta salmon from San Juan Island, northwestern Washington, United States on rye bread crostini spread with lemon ricotta and completed with cherry tomato slices and fresh tarragon. Simple yet delicious, keeping guests eager for what’s to come.

The popular must order whenever you are in Oyster Bar Bangkok is of course the Mix Seafood Platter with an assortment of shell fishes and crustaceans. This can be custom according to you preference such as cherry stone clams, Atlantic and Pacific oysters. The plump clams has a crunchy texture with a salty and sweet finish. The fresh Atlantic oysters has slightly more saltiness as compared to their Pacific counterparts as well as a much sweeter finish, both with delightful firm textures.

Copper River Sockeye Salmon is a wild Alaskan troll caught fish best eaten together with Raitong organic rice and side of steamed seasonal vegetables and spicy chili sambal. Raitong is Thai social enterprise developing a strong community of local organic food farmers and customers, on this note many of the produce and herbs used in Oyster Bar Bangkok is also from the Royal Thai Project. A firm believer of support local talents and producers.

Fidy Baht Special Spagetti Carbonara is a wonderful creation, smoked sturgeon in a rich creme carbonara sauce and topped with Beluga caviar from Hua Hin. The seaside resort of Hua Hin is the playground for Bangkok residents especially during the weekends is also the location of the Thai sturgeon farm from which these decadent sturgeon and roe originates prior to ending up on your plate.

A special dish King Crab Stuffed Pasta using generous amounts of meat from the crab tail in a creamy sauce which has no cream inside but rather local milk made together with bisque from the shells of lobsters. Flavourful and extremely satisfying. A selection of beverages from alcoholic to non alcoholic varieties are available to pair well with your seafood.

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