Ostrea
5-Course Oceanic Opulence Tasting Event
Opened just under a year ago (January 2025) in Detroit’s Financial District, Ostrea has quickly found its groove, earning spots on Eater Detroit’s “Best Seafood” and “Best Oysters” Lists for their raw bar prowess and polished, splurge-worthy setting. Chef/Owner Robert (R.J.) Scherer – a Grosse Pointe native and CIA alum who rose from sous to executive sous at Emeril Lagasse’s New Orleans Fish House before returning to the city to helm venerable London Chop House – channels his considerable experience on the line into a seafood program that’s both classic and quietly inventive. See how the menu moves from a crisp lineup of East and West Coast oysters to creative “compositions” like grilled & chilled Spanish octopus with saffron aioli and mint chimichurri; seared scallops set over salsa de cacahuate with a deep-fried tamale; Chilean sea bass cioppino brimming with mussels and fennel; and a knuckle-and-claw Maine lobster roll on buttered brioche. (Don’t forget the caviar service for those leaning luxe.) With its raw-bar sparkle, tailored cocktails, and confident, guest-first hospitality, Ostrea is a loving ode to old-school glamor (and who can't use some glitz and glamour these days). Join us!
About the Host:
Robert Scherer
Chef/Owner
A Grosse Pointe native, Chef Robert "R.J." Scherer has worked in the culinary industry for two decades. After attending the prestigious Culinary Institute of America in Hyde Park, NY, he furthered his education at the University of Nevada, Las Vegas (UNLV). At the age of 21, he became one of the youngest sous chefs at Emeril Lagasse’s New Orleans Fish House at the MGM Grand Casino, and quickly worked his way up to executive sous chef. In November 2011, he returned to Michigan to helm London Chop House.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Garlic & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hamachi Sashimi
japanese mustard, fresno vinaigrette, pickled cucumber, radish
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Baby Iceberg
green goddess dressing, roasted bell pepper, tomato, goat cheese polenta croutons
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Ahi Tuna
uni butter, napa cabbage, bottarga
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Crispy Duck Breast
roasted fingerling, truffle sauce supreme, pattypan squash, pearl onion
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Chocolate Ganache Torte
walnut crust, strawberry caramel, walnut granola
Ostrea
536 Shelby St
Detroit, MI 48226
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy, Fish, Egg, Tree Nut, Mushroom. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
