Perfectly executed food using fresh local ingredients that are healthy.  Oysters from our farm.  Seafood that is local.  Limited fats.  Limited terrestrial proteins.  Healthy.  Mostly vegetarian.  It may come quickly, but it is anything but fast food.

Our goal is to produce food that satisfies you, excites your palate and imagination and leaves you feeling good. 


Atelier SBYC - our Food Truck


We have a brand new food truck designed around our culinary goal of providing fabulous, mostly pescatarian menu items that excites your palate.  

Obviously, our chowder and oysters from Oysterville Sea Farms are at the core of our menu in the truck.  

Hopefully, we will be opening the Ocean Park facility next.  However, there is a chance that we will open in Portland first.  

Oyster and Wine Bar

In the middle of the clubhouse is our Oyster and Wine Bar.  Focused on the various oysters we produce they are all delivered fresh that day from the farm.  It simply doesn’t get better. 

We serve both raw and baked oysters. Whether you want briny or sweet, large or small…we have your perfect oyster. 

On certain occasions the bar is also an Omakase experience.  When the local fish are just right we offer a 6-12 course Omakase experience as you sit at the bar.  Whether you want to pair it with your favorite wine, saki, or beer or try a different experience like a dry Spanish Sherry (yes, really…so good), Champagne or Vodka…it will be an amazing experience.

Is there anything better after a day on the water than relaxing with some amazing food, great friends and a few awesome drinks?  We don’t think so.


To quote Vogue:

In the U.S., omakase usually refers to an extended sushi dinner, ideally eaten at the sushi counter, where the chef prepares one piece of fish at a time, announces its name and origin, answers your questions, and guesses what else you might enjoy and how much more you'd like to eat. You expect to be brought the most perfect seafood available at that time of year, fish that will be handled as carefully as a kidney awaiting transplantation and as respectfully as a still-living thing. You marvel at the endless training of the dedicated staff, the precision of their work, their incredible concentration for hours at a time, their lack of pretense, their quiet. And the beauty of their knives.