This is the first coarse on our Gourmand Menu at the moment and has become one of the signature dishes at the restaurant. The oysters are shucked to order and then marinated in a hazelnut/walnut oil and sherry vinegar marinade. We then dress them with a walnut emulsion. The finishing touches are shaved foie gras, a sprinkling of toasted hazelnuts and some beautiful fragrant sorrel leaves. The dish sometimes comes with winter purslane when available.Wednesday 23 July 2008
Coffin Bay Oysters, Shaved Foie Gras, Walnut Emulsion, Sorrel
This is the first coarse on our Gourmand Menu at the moment and has become one of the signature dishes at the restaurant. The oysters are shucked to order and then marinated in a hazelnut/walnut oil and sherry vinegar marinade. We then dress them with a walnut emulsion. The finishing touches are shaved foie gras, a sprinkling of toasted hazelnuts and some beautiful fragrant sorrel leaves. The dish sometimes comes with winter purslane when available.
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