Vinaigrette for Oysters
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
This is a vinaigrette specifically design by Master Chef Tetsuya Wakuda, to be served exclusively with fresh shucked oysters. First introduced at Chef Wakuda’s own Restaurant “TETSUYA’S” in Sydney in 1992 (and still being serve to date) it has gain a cult following by restaurant patrons. In 2002 on the 10th anniversary since it was first introduce; Chef Wakuda decided to release this product for the retail market. Extensive and careful work was done selecting the right package. In August 25th 2003 (almost 1 year later) this product was launched for the official opening of David Jones new Food Hall in Sydney Market Street. This and all of Tetsuya’s product range can be purchased exclusively throughout David Jones Australia wide, and selected gourmet stores.