Mobile raw bar · Plymouth, Massachusetts
Tide to truck.
Oysters hand-harvested from our own farms in Plymouth and Duxbury, shucked at your party out of a little Japanese kei truck by the farmer who grew them.
Grown by us.
Shucked by us.
Connor has spent the past decade on the water with his family's business, Plymouth Rock Oysters. Along the way he found that what he loved most was sharing where oysters come from with the people eating them. Allie brought the creative vision, and Bump 'n Brine was born: the farm, brought off the water and into the party.
What pulls up
to your party.
Straight off one of our raw bars on the South Shore. Oysters from the farm, sauces made in-house, and a farmer handing them over himself.
Build your raw bar
Design it here.
We'll bring it to you.
Choose a setup, your headcount and what's on the ice. Your raw bar draws itself as you go. When it looks right, print your harvest tag. That's your inquiry, and we typically reply within 48 hours. Full-service raw bars start at 20 guests.
Experiences
Four ways to have us.
Every one starts with oysters hand-harvested from our own farms, with the rest of the menu sourced locally.
01Mini truck raw bar
Our Japanese kei truck rolls up with a bed full of oysters on ice and a farmer behind it shucking to order. Guests come for the oysters and stay for photos with the truck.
Shucked to order · local clams, shrimp and lobster · house mignonettes
02Traditional raw bar
A tabled raw bar served from a one-of-one boat Connor built himself, modeled at a third the scale of a real boat we own. Same farm-fresh menu, made for receptions under a tent or indoors.
03Shucking workshop
Learn to shuck oysters harvested in Plymouth with the farmer who grew them. Connor brings everything you need and tells you how the oysters on your plate are grown.
About a dozen oysters per person · cocktail sauce, hot sauce and lemon · all tools provided
04Oyster farm tour
A two-hour private boat tour of Plymouth Harbor to our hatchery and oyster farm, with oysters shucked straight from the source along the way.
Seed to shell
A very slow glow-up.
Every oyster on your raw bar has a two-year story before it reaches the ice. Here's what happens in the water, and what we do to look after it.
It starts in warm water
When the harbor warms up in summer, adult oysters release eggs and sperm into the water. One female can release millions of eggs in a season.
Drifting with the tide
Fertilized eggs become free-swimming larvae, smaller than a grain of salt, feeding on microscopic algae as the current carries them.
Finding a home
The larva grows an eyespot and a foot, searches for a hard surface, and cements itself in place. From here on, it never moves again.
The size of a grain of sand
Baby oysters are called spat. Ours start out in the hatchery and nursery, where we keep them fed and protected until they're big enough for the farm.
Two years on the lease
Out on our farms, the oysters filter the harbor as they feed, up to 50 gallons of water a day each at full size. We sort and tend them by hand as they grow.
Straight to your ice
At market size, about three inches, we harvest them by hand and bring them to your party ourselves. Grown by us, shucked by us.
The shop
Salt, style, and a little shuck.
Free pickup in Plymouth · Flat-rate shipping