Oyster Vinaigrette

This vinaigrette was specifically designed by Chef Tetsuya Wakuda to be served exclusively with freshly shucked oysters. First introduced at Chef Wakuda’s restaurant Tetsuya’s in Sydney in 1992 (and still being served to date), it has gained a cult following by restaurant patrons.

Pour vinaigrette over fresh shucked oysters, garnish with finely chopped chives and a little ocean trout roe or caviar, and serve with a glass of champagne. Alternatively, mix a teaspoon of wasabi paste with 50 ml of Tetsuya's Vinaigrette for Oysters, and pour over a carpaccio of salmon or tuna. Perfect served with a glass of sauvignon blanc.

Garnish: Finely chopped chives and a little Ocean Trout Roe. Serve with a glass of champagne