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The Oyster Inn

$ Chef: Josh Emett (executive chef), Jamie Hogg-Wharekawa (head chef)
124 Ocean View Rd, Oneroa, Waiheke
  • Opens 12:00pm
  • Mon
    12pm - late
  • Tue
    12pm - late
  • Wed
    12pm - late
  • Thu
    12pm - late
  • Fri
    12pm - late
  • Sat
    12pm - late
  • Sun
    12pm - late
09 372 2222 theoysterinn.co.nz
Metro Favourites
Smoked kahawai mousse, Fish and chips
Metro Favourites
Smoked kahawai mousse, Fish and chips
$ Chef: Josh Emett (executive chef), Jamie Hogg-Wharekawa (head chef)
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Simple, honest classics which showcase fresh seafood within view of the water.

Chef Josh Emett and his partner, Helen, took the reins at this Waiheke institution in early 2020, prior to opening their other restaurant, Onslow, on the mainland. “It’s an evolution, not a revolution,” he said of the transition. The couple loved the restaurant, often visiting during their frequent trips to the island, so it’s clear the spirit of the original Oyster Inn (founded in 2012 by Jonathan Rutherford Best and Andrew Glenn) hasn’t changed at all.

Located in Oneroa, the inn has a quintessential beach-town resort feel, all white walls with accents of blue which evoke thoughts of the sea. You may notice that a new menu is uploaded to the website every day; the restaurant takes advantage of daily catches and specials. It’s simple, unfussy eating, with plenty of raw fish and shucked-to-order oysters (duh). Although there’s usually only one non-pescatarian-friendly dish, the restaurant also offers a Sunday roast served with all the trimmings, like roast potatoes and Yorkshire puddings. For the locals, a rotating weekday special that changes by the day offers good value and a bit of variety: think Malaysian beef rendang with roti canai, or a classic fish pie. We like that The Oyster Inn delivers exactly what it says on the tin — and we can never say no to that view.

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