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What to drink at Oy Bar

Oy Bar has now opened its second London location, offering seafood and wine in Wimbledon. db finds outs why the wine list has three price points, and what to pair with oysters that isn’t Champagne.

Oy Bar previously opened a site in Balham in summer 2024. Asked what prompted the bar to open its second location in Wimbledon last month, owner and director Evgeniy Zukin says that the summer tennis tournament was a big part of the appeal.

“Wimbledon is such a vibrant and exciting area, full of energy and character. For me, as someone deeply involved in tennis throughout my life, it’s also a legendary location that holds a special place in my heart. When I discovered an opportunity to open a site there, I didn’t hesitate for a second — it felt like the perfect match.”

Oy Bar Wimbledon has the same drinks menu as the Balham location, though Zukin shares that the wine list is updated every six months.

One notable feature about the wine list at Oy Bar is that bottles are placed into three price brackets: £25 (£8 for a glass), £45 (£12 for a glass) and £65. Zukin explains that this is in order to adhere to the bar’s slogan of “simple pleasure of sharing”.

“Everything we do is centred around convenience and ease for our customers,” he explains. “This stratified pricing system reflects that philosophy. I’ve always wanted to try this concept because it gives customers clarity — they know exactly how much they want to spend, making it easier to choose. To create this offering, we curated a tailor-made wine selection for each price category, ensuring it caters to the preferences of wine lovers. We achieved this by stepping away from the traditional pricing model that simply applies a fixed markup to the wine’s cost. Instead, we focused on creating a balanced and approachable wine list that aligns with our customers’ expectations and enhances their overall experience.”

Although there was previously a selection of wines available on tap, Zukin reveals that this offering has been paused due to “low demand”, but added that the possibility of bringing it back hasn’t been “ruled out”.

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Oysters and Champagne is the textbook combination, and Oy Bar offers a number of expressions of the region, such as the Brut Ambassadeur from Gremillet (£45), though Zukin says that he has “always believed in pairings that go beyond the obvious”.

“While Champagne is a classic match for oysters, another traditional option is Sauvignon Blanc from Pouilly-Fumé [Domaine de Maltaverne Pouilly-Fumé, L’Ammonite, £45], and surprisingly crisp Portuguese Alvarinho [Vila Nova Alvarinho, £25]. Its minerality and subtle salinity beautifully complement the briny freshness of oysters, creating a harmony that feels like a taste of the sea.”

As for what to pair with a dish of oysters which have been doused in butter, garlic and herbs, topped with breadcrumbs and then gratinated, Zukin suggests another classic French white.

“For oysters Rockefeller, with their rich, creamy, and herbaceous flavours, I’d recommend a slightly fuller-bodied white wine like Chablis [Domaine de la Motte Chablis, £45]. Its roundness and hints of citrus cut through the richness while enhancing the dish’s complex flavours. These pairings show how wine can elevate and transform the oyster experience, making it both exciting and memorable.”

What may perhaps stick out to some is the lack of another classic drinks pairing with oysters – a pint of porter or stout.

“We did have Guinness on our menu at one point, but unfortunately, it wasn’t particularly popular with our local customers,” reveals Zukin. “Perhaps it’s more of an Irish tradition. Our focus leans more towards a continental approach, where we recommend pairing oysters with wines, which aligns better with our concept and the preferences of our guests.”

Beyond the oysters, which will likely prove to be the big draw for shellfish-loving Londoners, Zukin points to some of the other offerings: “Our menu may be concise, but every dish might be thoughtfully paired with great wine. One standout is our incredible Scottish salmon, cured by London Smoke and Cure, which pairs beautifully with a French Condrieu [Domaine du Monteillet Les Grandes Chaillées, £65]. For something classic, try our escargot-style snails alongside a Bourgogne Pinot Noir [Vallet Frères Bourgogne Pinot Noir, £45]. And if you’re in the mood for something hearty, our beef bourguignon is a perfect match for a bold Primitivo di Manduria [Giravolta Primitivo di Manduria, £45].”

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