Private raw bar & seafood catering — Sunshine Coast, B.C.
We bring the truck, the ice, the knives and the mignonette — and open them one at a time, in front of your guests.
A raw bar is mostly logistics. We've made the logistics our problem.
What we bring
Two ways to put a bar in the room. Same oysters, same hands — what changes is how we get them to where you're standing.
The truck
Our kei truck opens into a cedar-topped raw bar — ice bed, shucking station, the lot. Side drops, ice goes down, and we're open inside twenty minutes.
Best for — weddings, waterfront properties, anywhere with a flat spot to park.
The stand
Where the truck can't go — a dock, a deck, a second-storey patio — we hand-carry a stainless table, coolers and a tent, and set up on foot.
Best for — docks, marinas, tight driveways, indoors.
Packages
An experience fee covers the bar and the setup. The oysters are counted on top, at $4 a piece. Pick the one that fits the room — and talk to us, the prices are negotiable.
$300 experience fee
Plus $4 per oyster
$600 experience fee
Plus $4 per oyster
$900 experience fee
Plus $4 per oyster
Reckoning on two to four oysters a head. Canadian dollars, before tax.
Weddings
The oysters are the easy bit. The useful thing we bring is knowing where in the afternoon they go.
The bar earns its keep between the ceremony and dinner, while you're off having photographs taken. Guests have something to do and something cold in the other hand.
We deal directly with whoever is running the day and fit the timeline they've built. Tell us what time the ceremony ends and we'll be open when it does.
Where we'll park, ten by ten of level ground, and that we arrive self-contained. If they want paperwork on file, ask us early so there's time.
Every wedding has a dozen. They end up at the bar anyway — and a fair few leave having eaten their first oyster.
Where we go
How a booking goes
Where, roughly how many, and when you want the bar open. A sentence is plenty to start.
Written, as soon as we can put it together: oysters, staff, travel, and anything we'd rent on your behalf.
The date is yours from then on. Final counts get confirmed the week of, once your numbers settle.
Two hours ahead, ice in the bed, first oyster open before your guests have found the bar.
Before you ask
An hour or two covers most receptions. Longer is no trouble — it changes the count and the number of us behind the table, both of which are in the quote.
We bring a tent. Oysters don't mind the weather and neither do we; your guests might, so point us at somewhere they can tuck in and we'll set up there.
That's normal, and it's why there's always something else on the table — prawns, crab, smoked salmon, crackers and sauces. We also grill or bake a tray on request, which converts more people than you'd think.
Summer Saturdays go early — six months out isn't too soon. We do try to take last-minute bookings too, though, so reach out whatever the notice.
Yes, and it moves with the date and how far we're driving. We'll tell you straight in the quote rather than make you guess at it.
Get in touch
Email us with the date, the place and roughly how many.
Or find us on Instagram at @urchinandoysterco.