The Oyster & Vin Club

Oysters, chilled wine and no one checking their phone.

oys·ter /ˈɔɪstə/ noun 1. A bivalve mollusc with a rough, irregular shell, eaten raw and alive, usually with nothing more than lemon or a little vinegar. Tastes of the water it grew in. Think brine, cream, cucumber, metal. 2. An excuse to sit down with strangers for three hours. vin /væ̃/ noun, French 1. Wine. Fermented grape juice, made more or less the same way for eight thousand years. Best when cold, sharp and opened without ceremony. 2. The thing that makes the second dozen a good idea. Once a month (or spontaneously more) we hunt for a dozen oysters and something cold to drink them with. No expertise required. If you can’t tell the difference between a Coffin Bay, Sydney Rock or Angasi, you’re in good company. I’ll explain it - or not. Maybe the wine will talk. That’s the fun of it!

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We're perfect for you if...

• You love discovering the best seafood spots in town.
• You are on a journey of personal growth and self-discovery.

Meet the host

Maybel Gastar

Seeking girlfriends (30+ preferably) to wine and dine with · Melbourne

Currently recalibrating my nervous system before making big moves and changes. A chill, grounded and kind person who is motivated by deep connection and growth. Things I know for sure: • Loves seafood (especially oysters) • Loves the sun and all things leisure • Loves art • Loves health and wellness

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