Is this a hands-on class where I shuck oysters?

No — the format is demonstration and tasting only; you will watch a shucking demo and learn technique, but not shuck yourself.

How long is the experience?

The session runs approximately 1.5 hours as listed in the event details.

Are there age restrictions?

Yes — participants must be at least 18 years old for this tasting event.

Is the venue accessible?

Yes — the Ngara event space at Sydney Fish Market is wheelchair accessible.

Can I buy oysters to take home after the class?

Yes — the fish market vendors often sell fresh oysters and shellfish at the forecourt, allowing you to extend the tasting experience.

Wear comfortable, enclosed shoes and bring a light jacket for harbour breezes; the experience is casual but in a working market setting.

Oysters & Tyrrells Semillon Masterclass at Sydney Fish Market

Set on the waterfront in Glebe at the Sydney Fish Market, this oyster and Semillon masterclass offers a short, sharp education in seafood and wine with harbour views. In the Ngara event space you sit facing Sydney Harbour while oyster expert and Royal Agricultural Society judge Frank Theodore guides a tasting and demonstration. Tyrrell's CEO Chris Tyrrell leads a vertical tasting of benchmark Semillons — Winemakers Selection Vat 1, Single Vineyard Stevens, Single Vineyard HVD and Single Vineyard Belford — beginning with a glass of Tyrrells Blanc de Blanc. The hour-and-a-half session blends coastal geology, aquaculture insight and tasting technique. You will learn how to choose a fresh oyster, how salinity and the oyster’s origin reveal themselves in look and taste, and how to shuck safely in theory while watching a live demonstration. The format is demonstration and tasting only: there is no hands-on cooking, but you will leave with clear, practical knowledge about oyster selection, tasting order and pairing strategy. What makes this experience unique in Sydney is the intersection of place and provenance. Sydney Fish Market is a working seafood hub beside the harbour, yet the oysters come from unpolluted waters in national park environments — a contrast that highlights Australia’s coastline and careful farming practices. Having an RAS judge with four decades of sourcing experience and the winemaker’s perspective from Tyrrell’s elevates the class beyond a casual tasting into a focused study of how terroir, salinity and vinification interact. Practical details are straightforward: the class meets at Sydney Fish Market (1 Bridge Rd, Glebe NSW 2037), lasts approximately 1.5 hours, is wheelchair accessible and requires participants to be at least 18. Wear enclosed shoes and bring a pen for notes; the experience is all-inclusive aside from purchases at market vendors. Expect guided tastings, oyster provenance stories and a primer on proper consumption and etiquette. This event is ideal for curious food travelers, amateur sommeliers and anyone who wants to sharpen their palate while taking in harbour light. It’s compact, education-forward and anchored in real producers and market supply chains — a distinctly Sydney combination of urban energy and maritime craft. Book early to secure a spot and come ready to taste how place shapes both oyster and Semillon. Arrive early to wander the fish market forecourt after the class; vendors usually display freshly landed catches and shellfish sales let you extend the tasting with purchases to take home. Public transport and ferry links service the precinct, and parking is available nearby though limited on busy nights. Because oysters are raw shellfish, notify the host of any shellfish allergies when booking; the operator requires guests to be 18 or older. Check the booking page for exact session times and ticket availability.