After a wedding on Lamu, leftover wedding guests drink leftover Prosseco and eat oysters on rooftop terraces at sunset. Locally grown macadamia nuts hover in the background for the uninitiated.
Small, creamy, sharp oysters are prised off the mangroves at low tide and carried in wet hemp sacks to your door for a ridiculously small sum.
It's not all easy: these aren’t cultivated oysters and, tenacious delicacies that they are, it requires some effort to coax them out of the shell. The upside to this unrefined oyster business? For the first time in my life I experienced a quadruple headed oyster, – count the glistening beds of flesh amongst the rocks below – better than a double yolker any day of the week.
Although I am generally at my most parochial on the topic of oysters (Sydney Rock Oysters are the Best Oysters in the World), the Lamu oyster experience was exceptionally good.
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