Times Online
The Wright Brothers place was teeming with people and looked so warm and enticing. Like the market itself and much of the surrounding area, the Oyster House is atmospheric in an old-fashioned Dickensian way, but with a slightly anarchic, chaotic edge which makes it doubly exciting. There are various blackboards around the place (no menus) listing fishy specials and a great number of different oysters. The mains were a total hit — the most scrumptious fish pie, served in a cast-iron skillet, filled with big chunks of perfectly cooked salmon and smoked haddock.
Time Out
When one of the country’s most respected oyster wholesalers opens its own restaurant, you’d expect oysters to be taken seriously. And you’d be right. On the night we visited, the blackboard listed natives from West Mersea and the Duchy of Cornwall, and Pacifics from Colchester, Maldon, and Carlingford Lough in Ireland, as well as French spéciales de claires. A mixed platter turned out to be the highlight of a mixed evening. This is an attractive venue, with its wooden counter, exposed bricks and line-up of blackboards.
Janis Robinson
Wright Brothers’ Oyster & Porter House is located in a hugely atmospheric building in the still burgeoning Borough Market by London Bridge. The menu is as straightforward as the interior design and spreads across three blackboards: oysters from the Helford River in Cornwall, the Isle of Mersea off the Essex coast and French specials de Claire; whelks and winkles with mayonnaise; a thick, rich Helford crab soup; oyster rarebit and that now too rarely seen classic, steak, oyster and Guinness pie where three plump oysters are placed by the side of the dish to be dunked into the succulent meat juices at the bottom of the pie.