A vinaigrette flavoured with shallot is a classic dressing for oysters. Use a mild, slightly sweet white wine vinegar like the chardonnay vinegars sold under the LiraH and Forum brands, as a stronger vinegar will overpower the delicate flavour of the oysters.
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar (see above)
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
Whisk together oil, vinegar, salt and pepper and stir in shallot.
Arrange rock salt on a platter, place oysters on top and garnish plate with chervil.
Top oysters with shallot mixture and serve.
Native Oyster, Pacific Oyster, steamed Saucer Scallop.