Hours
Sunday-Tuesday
5:30 pm-10:00 pm
Friday & Saturday
5:30 pm-11:00 pm
Meals Served
Dinner
Cuisine
Classic American
Contemporary
Eclectic
Dining Information
Balcony Dining
Extensive Wine Menu
Seasonal Menus
Vegetarian Meals
Additional Services
Banquet Facilities
Private Parties
Private Rooms
Attire
Resort/Dressy Casual
Reservations
Suggested
Smoking
Non-Smoking
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Checks
Not Accepted
Website
View our Website
For a truly unforgettable dining experience, visit Cypress and remember to use your American Express® Card.American Express

Cypress

167 E. Bay Street
Charleston, SC 29401
Phone: 843-727-0111
Fax: 843-722-0035

Reservations
TUNA AND OYSTERS
2 Servings
Ingredients
3 T Chopped Cilantro
1 T Chopped Mint
1/4 c Fresh Squeezed Lime Juice
3 T Marin
3 T Rice Wine Vinegar
1/4 c Honey
1 t Sambal Oelek
2 t Salt
1/4 c Pineapple Juice
3 T Ground Wasabi Powder
10 Fresh Kumomoto Oysters in Shell, scrubbed
free of Dirt and Debris) 1/2 lb Sashimi Grade Yellowfin Tuna
1 c Crushed Ice
Cilantro Leaves
Method
  • To make the glaze, combine first eight ingredients in a small mixing bowl and incorporate evenly.
  • Place in the refrigerator to chill.
  • To make the pineapple wasabi combine pineapple juice and wasabi and incorporate evenly.
  • Using an oyster knife, remove top shell of oyster, leaving the oyster in the half shell.
  • Rinse with water to remove any grit left from the shell.
  • Cut the tuna in 10 thin strips.
  • Place the tuna on top of the oysters.
  • Place 1 teaspoon of the glaze on top of each oyster.
  • Finish with a small dot of the wasabi.
  • On a plate place the crushed ice and top with leaves of cilantro (this will be used to keep oysters cold and from sliding)
  • Place all of the oysters on top of the cilantro and rock salt and serve immediately.