by Laura Williams There’s an element of surprise at the Oyster Club that I adore. And after months of stalking their Instagram feed and poring over Chef James Wayman’s carefully fermented kimchee, foraged fungi and aged pancetta, I happily volunteered to hit the Sunday Brunch to see what revolutionary treats might be in store. Besides a few standard items like the raw bar, exceptional chowder and dry aged burgers, the brunch menu changes weekly. We started with both Fisher’s Island and Ninigret oysters with an earthy beet mignonette and a couple of Classic Bloody Marys, zesty and full of house-made rich tomato base. We moved on to a salad with delicate greens and roasted beets topped with whipped ricotta, pecans, lemon and brown butter. Next, a perfect Sunny Side Farm Egg served over crispy beef brisket and black pepper hash browns with roasted cippolini onions. And then the main event! I just couldn’t pass up the Wayman’s Ramen: handmade rye noodles bathing in a giant bowl of pork broth. The dish was layered with slow roasted pork belly, cured vegetables, pea shoots, pickled radishes and a soft farm egg nestled on top. We went over the edge with the Hazelnut Creme Brulee and a cup of yummy, dark Dave’s coffee from Rhode Island. The dining room is full and Brunch is hopping at the Oyster Club. Be sure and make a reservation. If Mystic is a haul, make a day out of it. The innovative culinary experience is totally worth the trip. oysterclubct.com See our top brunch picks here.