A fictional oyster room. A real appetite for the coast.
saltmarsh

A little salt.
A long evening.

Shucked within sight of the beds they came from. Thirty-four seats, five nights a week, and a kitchen that follows the tide.

See what’s cookingOr settle in at a table
Freshly opened oysters nestled on ice.
Five beds. One very cold bay.
Saltmarsh oyster room at dusk, with a marble raw bar, pendant lights and the bay outside.
Oyster room & coastal kitchen · Netarts Bay, Oregon
Five beds. One very cold bay.Compose a half dozen
Whole grilled rockfish with fennel, lemon and capers on a blue table.Whole rockfish · for two · $42

A bar, a fire,
and whatever
came in.

Oysters first. Then perhaps a whole rockfish, potatoes in cream, and the last of somebody’s tart. The menu is short because the coast has already done most of the choosing.

Nine dishes. Written at four. Best enjoyed slowly.

Read the whole menu

Find your kind
of briny.

Five beds. Five different personalities.
Explore a sample evening’s oyster board.

Measured salinity28 ppt

Netarts Flat

Our house oyster. Even, clean, the one to start on.

17 doz on the board2¼″ · pulled 07:05

$3.50 each · $38 a dozen · $42 a mixed dozen

Compose a half dozen

The good seats?
All thirty-four.

Fourteen at the marble bar, twenty along the window. No second sitting, no private dining. Just one room, with the water outside and the shucking right in front of you.

A look around
The fictional Saltmarsh room: marble raw bar, green wainscot and warm pendant lights.

The bay does
most of the work.

Small, cold, and almost closed. Our oysters spend three years here, growing slowly in steady, salty water. The short trip to the bar takes less than an hour.

Come down to the water