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Restaurant

Blu Oyster Co

45A Fitzroy St, St Kilda VIC 3182, Australia

Recommended by 72 people

Updated

Find Blu Oyster Co

45A Fitzroy St, St Kilda VIC 3182, Australia

Directions ↗
+61 488 775 887
HoursMonday: Closed Tuesday: Closed Wednesday: Closed Thursday: 4:00 – 8:00 PM Friday: 12:30 – 9:00 PM Saturday: 12:30 – 9:00 PM Sunday: 12:30 – 5:00 PM

*Opening hours may differ during holidays.

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About Blu Oyster Co

Down on Fitzroy Street, this snug dining room skips the white-tablecloth airs and delivers pristine ocean catch without pretense. Blu Oyster Co runs on the warmth of owners Gabrielle and Jason, who host diners more like old friends than covers. Shellfish purists stop in for dozens shucked to order—dressed with scratch-made red wine vinaigrette or washed down with a house oyster spritz. Platters arrive loaded with sweet Moreton Bay bugs, fresh prawns, and scallops, alongside thick garlic bread slathered in house-churned butter. Guests frequently mention the easy hospitality across the floor, where staff readily grill bivalves for expecting mums or pour a quick wine tasting to guide your glass.

  • Pristine Shellfish: Oysters shucked to order alongside sweet Moreton Bay bugs, seared scallops, and generous seafood platters.
  • Owner-Led Hospitality: Owners Gabrielle and Jason look after the floor personally, pouring wine tastings and grilling raw oysters on request.
  • House-Crafted Touches: Scratch-made garlic butter on thick-cut toast, house red wine vinaigrette, and custom seafood spritzes round out the menu.
RestaurantSeafoodOysterRestaurant

What's On at Blu Oyster Co

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Blu Oyster Co

From pristine shucked-to-order bivalves to bespoke owner-led hospitality, discover why St Kilda locals make this their regular coastal haven—book your table today.

  • House-Crafted Accoutrements

    Guests enjoy freshly shucked shellfish accompanied by house-made garlic butter and bespoke sauces prepared from scratch by the kitchen.

    The chef makes his own butter and seafood sauce. Everything was fresh and delicious.

    Toni Tzanoudakis

  • Bespoke Preparation on Request

    The kitchen willingly tailors shellfish preparation on the fly, ensuring expectant mothers and discerning guests dine with complete peace of mind.

    the staff kindly offered to cook the raw oysters for us at no extra charge.

    Jo

  • Owner-Guided Seafood Storytelling

    Dining here feels like an engaging masterclass in Australian seafood, led directly by passionate owners Gabrielle and Jason.

    the owner and his wife are so passionate about seafood - we learnt new things about seafood and had lovely conversations with them.

    Georgia B

  • Familial Hospitality and Thoughtful Touches

    The intimate dining room provides genuine warmth with blankets, heaters, and spontaneous wine tastings that prioritize guest enjoyment over the bill.

    We were offered wine tasting before final choice, seated near the heaters and provided blankets on a chilly evening, as well as entertained with a cosy chat.

    Olga Prokopenko

  • Tailored Afternoon Aperitivo Pairings

    Signature house cocktails, such as custom spritzes, are crafted to pair seamlessly with fresh Moreton Bay platters during sunny afternoons.

    The spritz recipe is actually made by the owner.

    S Koo

  • Effortless Spontaneous Stop-Ins

    A relaxed, unpretentious counter setup welcomes spontaneous walk-ins for quick pairings of sparkling oysters and drinks.

    had a quick pop in for a couple of oysters and a shot.

    Emma Bullard

Signature seafood and kitchen specialties celebrated by guests.

  • Fresh Oysters

    Best oysters I’ve ever had

    Jacinda Dixon-Rielly

  • Garlic Bread

    And the garlic breads is the best we’ve had in ages.

    Zhi Hao Tan

  • Scallops

    The scallops were divine - so so fresh they melt in your mouth.

    Georgia B

  • Moreton Bay Bugs

    The Morton bay bugs had a special sauce on top and that was also fresh and delicious.

    S Koo

Beyond the menu

Personal, above-and-beyond hospitality from owners Gabrielle and Jason that makes every visit memorable—reserve your table to experience it firsthand.

  • Bespoke Oyster Cooking for Expectant Diners

    Staff proactively offer to cook raw oysters at no extra charge for pregnant diners, ensuring every guest can comfortably and safely enjoy the catch.

  • Warm Blankets and Pre-Order Tastings

    On chilly evenings, the owners supply cozy blankets by the heaters and offer wine tastings before ordering to help guests pinpoint their ideal pairing.

  • Unprompted Weather and Comfort Touches

    During daytime dining, host Gabrielle anticipates guests' needs by thoughtfully providing sunscreen and sanitizer without prompting.

  • Owner-Led Seafood Storytelling

    Owners Gabrielle and Jason take time at the table to share their seafood knowledge, transforming dinner into an engaging and educational culinary conversation.

Frequently Asked Questions

Should I book a table in advance?

Yes, reservations are accepted and highly recommended as the dining space is relatively small, though off-peak walk-ins and spontaneous visits are sometimes accommodated.

What styles and accompaniments are available for the oysters?

In addition to fresh natural oysters, popular preparations include lemon sorbet oysters, Kilpatrick, and servings paired with house-made red wine vinaigrette. For guests who do not eat raw seafood or are pregnant, staff can also cook the oysters upon request.

Is there outdoor seating available?

Yes, outdoor seating is available. For cooler or breezy weather, the venue provides outdoor heaters and blankets, as well as hats for sunny days.

Can I order seafood for takeaway?

Yes, takeout is available if you prefer to pick up fresh oysters and seafood to enjoy elsewhere.

What is parking like near the restaurant?

Finding street parking in St Kilda can be challenging during peak dining times. Visitors often find parking much easier when visiting during off-peak windows, such as mid-afternoon between lunch and dinner.

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