Enjoy this delicate and delicious oyster dish with champagne.


  • 12 opened Sydney rock oysters

  • 200g rock salt or crushed ice

  • 10gr salmon roe (caviar)

  • 1 finely chopped eschallot

  • 30ml chardonnay vinegar

  • 50ml olive oil

  • ¼ bunch chopped chives


  • 1.

    Arrange oysters on a platter on the rock salt or crushed ice if you have it available

  • 2.

    Mix eschallots, chives, olive oil and chardonnay vinegar together to make dressing, add a little salt and pepper to taste

  • 3.

    Add a little of the dressing to each oyster and top with some of the salmon caviar

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