Overlooking one of the busiest foreshores at Sydney's King Street Wharf, you can find the new kid on the block, giving local produce the recognition it deserves.
Embracing its stately origins, Blue Oasis has formed a menu that uses 100% local main ingredients, sourcing some from some of the best producers from the state.
The dishes have been carefully curated by the Blue Oasis team to give diners from both near and far a true taste of New South Wales's finest produce, presented in a modern tapas-style.
Experienced international Head Chef Sebastian Pille's aims to push the boundaries when it comes to Sydney dining by educating and encouraging Sydney-siders to "live locally and eat locally". He wants to remind diners that " Sydney has so much to offer".
It's a laid back setting that is made for warm long lunches in the sun, lazy happy hours of bespoke cocktails with light bites into an evening of grazing on oysters and share plates.
Start out with the ceviche of finely sliced king prawns, and yes you read right, king prawns, not kingfish, a clever play a classic. Sourced from the Clarence River, the meat is sweet and given a little extra kick mixed with a locally distilled gin, leaves of baby coriander and the zest from a finger lime and chilli dressing.
If you're one of those people who can't stand the thought of eating an icon from our Australian coat of arms, let this dish change your mind. The lean and delicate gaminess of kangaroo is showcased as tartare, paired with the earthiness of beetroot, topped with an indigenous wattle seed mayo.
The 24 hour slow cooked lamb falls apart on the plate, and is a hearty match for a side of heirloom vegetables and labeh salad.
Finish it off with a selection of locally produced and aged cheeses or indulge that sweet tooth with the housemade tiramisu or seasonal dessert special.
A great way to explore some of New South Wale's finest produce against one of it's most fitting backdrops, harbour views in Sydney.
Blue Oasis
19 Lime Street
Sydney 2000
p: 02 5504 5297
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