I love a good oyster bar, even if oysters are the only forte. However, when there is the addition of a cocktail program, a serious scotch selection and a menu that showcases local products, I’ll spend more than a few moments checking it out. Recently I lunched at such a place – The Blackbird Public House & Oyster Bar.

Chef Alvin Pilay is in charge of the menu here and I am giving what I have tried so far a big stamp of approval. Lunch started with some fantastic oysters from Sawmill Bay, the Read Island Gems served up creatively with a bacon and sherry vinegar mignonette, a few Royal Miyagis with wasabi horseradish cocktail sauce and a Sawmill Bay Beach Gem or two with cucumber and kombu.

Next up the Tempura Albacore Tuna salad made a welcome appearance. Garnished with avocado mousse, nori, yuzu, cucumber, cilantro and sesame, the dish was so irresistible that I easily finished it. But hey, no guilt, this place is Ocean Wise and this is sustainable seafood.

The savoury portion  of the meal finished with a Duck Confit salad with Fraser Valley beets, aged balsamic vinegar and arugula; another winner, very good, almost enough even by itself.

Luckily dessert was a bit lighter, a frozen lemon bar with Italian meringue, with rhubarb and pistachios. Refreshing and a nice nod to the just appearing local rhubarb.

Of course some excellent cocktails were involved. Trevor Kallies runs the bar here so you can expect and receive some glasses full of glee.

Vintner’s Brunch
Victoria Oaken gin, Luxardo Cherry Morlaco Sangue, Charles & Charles Cabernet Sauvignon, Scrappy’s Cardamom bitters, lemon zest. A good sipper with a nice whack of flavour and good dash of booze.

One to Grow On
Golden Grahams infused Absolut Elyx vodka, egg white, egg yolk, Pale Ale, Averna Amaro, simple syrup served in a mini milk bottle with striped paper straw. The ultimate adult milkshake.

It’s not often great food, good drinks and a cool room come together – this works.