• 20 ripe roma tomatoes

  • 2 small red chilli, tops removed

  • 1 tsp sea salt

  • 16 freshly shucked oysters

  • 1 shallot, trimmed, washed and sliced into thin rounds

  • 32 coriander leaves


  • 1.

    Use a stick blender to puree tomatoes, chilli and salt until smooth. Place in the fridge to drain overnight through several layers of muslin or two clean tea towels. Discard tomato pulp. Adjust seasoning of strained tomato juice. Place one oyster in each shot glass and top with about 30mls of tomato tea. Garnish with two coriander leaves and a few shallot rounds before serving.

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