Oysters – 4 Large

Finely Diced Pear – 25 Grams

Finely Sliced Radish  – 10 grams

Finely Sliced Cucumber  – 5 grams

Soy Sauce  – 5 grams

Lime Juice  – 5 grams

Cream Fraiche  – 5 grams

Beluga Caviar  – 5 grams

Chervil – 3 grams

Sea Salt

White Pepper


  1. Chuck the oysters and loosen the meat from the shell.
  2. Using a small bowl pour the oyster juice into the bowl and mix with soy sauce, lime juice and salt & pepper.
  3. Using an egg carton place the oyster shells on top to allow balance for building the oysters.
  4. Pour the soy sauce mixture evenly over the oyster meat and allow it to seep through.
  5. Garnish the oysters with cucumber by placing on top of the thinnest part of the oyster.
  6. Top with the pear and sliced radish, add a spoon of cream fraiche and finish with a spoon of caviar.
  7. Top the garnish with a sprig of chervil and serve.

Wine Recommendation:

Benguela Semillon Sauvignon Blanc 2016

This white blend shows aromas of melon, floral blooms and lime with nuances of gunflint and green apple. The palate is well balanced by integrated oaking, displaying notes of citrus, minerality and roasted nuts. The palate is austere, yet vibrant and textured, with a lingering and refreshing finish.

Benguela_Semillon_Sauvignon_Blanc_For Oyster and Caviar

Comments (1)

Very interesting way to present oysters, always have them with some fresh lemon juice.

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