Pearl diving is hard work. It takes a good eye, patience, and a passion for oysters. Coincidentally, these are three traits shared by Alex Boon and Pez Collier, the lauded Brisbane bartenders who spent two years gently buffing their idea for a shucking great oyster bar into a polished pearl. Every Wednesday to Friday, from 5pm to 6pm, you can pop in for freshly shucked oysters at just $2 each with $12 snack size Sea and Shell Martinis. C'est magnifique!