Munro's Cape Oysters

The gap between a restaurant that sources oysters and one that understands how to serve them separates the places people book months ahead from those that wonder why they're empty. Real competence shows in details: knowing your supplier's tidal cycles and harvest windows, understanding which months are safe and which need extra caution, storing at the right temperature, shucking without crushing the meat, pairing them with sauces that don't overpower. It's a category where cutting corners becomes instantly obvious and reputation follows quickly. George's waterfront position creates the opportunity; the skill decides whether diners keep coming back or order once and move on.