The Oystermen team is celebrating seafood and sake at this pop-up with a specially curated menu paired to a carefully selected sake list. The seafood comes in the form of steamed Scottish mussels in XO sauce; Portland scallop tartare with a sesame, lime and jalapeño dressing; braised cuttlefish and ‘nduja broth; native lobster thermidor; garlic and rosemary marinated tempura haddock; and piles of fresh Dorset crabs and British and Irish oysters. Sake-wise you’ll be able to try a champagne method sparkling “Pearl”, Yauemon “Autumn Leaves”, Tatenokawa “Stream”, and Hyakujyuro “Purple Warrior”.