GAZANDER OYSTERS, PRUE’S VERJUS AND GIN ICE

Recipe by Executive Chef Daniel Murphy, Appellation at The Louise

Serves 6

12 Gazander Oysters, freshly shucked

VERJUS AND GIN ICE
150ml Prue’s Verjus
100ml Seppeltsfield Road Distillers House Gin
400ml Capi Tonic Water

In a large measuring jug, blend verjus, gin and tonic water.
Pour into a large flat container and place in the freezer.
When frozen, using a fork, scrape the frozen mixture to create fluffy ice crystals.
Place a teaspoon of ice crystals onto each oyster.
Serve immediately.

SERVING SUGGESTION
Garnish with fresh lillipillies and mint on a bed of rock salt.

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