The oysters at "Eight" restaurant along Marina Pier are sourced from Coffin Bay and lean towards the small and briny. Between the "Natural" and "Tempura" styles that we ordered (AU$15 and AU$18 for half a dozen respectively), I preferred the latter.
With the light, crunchy battered coating, each oyster acquired not just a more interesting texture but body as well. The dollop of Japanese mayo and savoury bubbles of ikura also served to increase its powers of seduction.