A playful nod to the classic katsu curry, this dish reimagines the comforting staple through a coastal lens. Panko-breaded oysters are fried until golden and served in their shells — one topped with Gareth Ward’s signature curry sauce, the other dressed with a punchy S&B curried mayo. Finished with roasted kombu for a hit of umami and texture, it’s a crisp, creamy, oceanic bite that bridges street food nostalgia and refined technique.

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