25 stomach a king oyster

A SURPRISING number of people have forked out their dollars for the chance to gulp down a 1-kilogram king Coffin Bay oyster.

Twenty-five people have now challenged themselves to see if they could eat the oyster, which is offered exclusively at the Port Lincoln Hotel at $100 a pop.

The hotel's sales and marketing manager Diana Williams said the giant oyster had been well received by customers, some of whom were simply curious.

"There is a real mix of people that are buying them, there are groups of people who buy it as a novelty," she said.

The oyster has been available in Sarins Restaurant for about 18 months, and because of the level of preparation involved in getting the oyster from farm to plate, it must be ordered 24 hours in advance.

Head chef David Pedro said the meat content of the oyster could vary from 120 grams to 150 grams, and some customers found the oyster hard to stomach.

"You do have to chew it ... obviously the meat volume is huge," he said

"It's definitely much more meatier and saltier, more dense."

Mr Pedro said because of the sheer volume of people that came through the restaurant, it was difficult to tell the story of how much work went into preparing the oyster, which was anywhere from six to seven years old.

Ms Williams said eating an oyster at the restaurant had become a tradition for recognisable figures such as AFL identities Danny Frawley and Sam Newman during their visits to Port Lincoln.

She said another market that had shown considerable interest and awe at the size of the oyster were Asian customers who visited the restaurant.

"Some of the Asian market are just intrigued, and (coming from a seafood culture) they can appreciate it," she said.

Customers who tackle the oyster do not walk away from the feat empty handed.

The restaurant has customised the shell of the oyster so after the customer has finished eating the meat, the shell can be cleaned and even has a commemorative token attached to the back of it so it is able to be taken home as a souvenir.

Port Lincoln Hotel head chef David Pedro with a king oyster and some of the more "normal" variety.

Port Lincoln Hotel head chef David Pedro with a king oyster and some of the more "normal" variety.