PICK UP
12        ea        oysters, shucked
90        gm       cocktail sauce
60        gm       mignonette
3          ea        lemon cheeks

Place oysters in iced bowl around interior rim and place ramekin of mignonette and cocktail sauce in the middle

PLATE – Large oyster bowl

Place a large white bowl in the oyster bowl and fill with crushed ice.

MIGNONETTE

680      gm       red wine vinegar
130      gm       shallot, brunoise
13        gm       black pepper, ground

METHOD

Place all ingredients in a mixing bowl and mix until fully combined.

COCKTAIL SAUCE
1000    gm       ketchup
150      gm       horseradish, fresh grated
230      gm       lemon juice
56        gm       tabasco
80        gm       worcestershire sauce
10        gm       maldon

Method

Mix horseradish and lemon juice in a bowl, let sit for 8 minutes, reserve. Combine all other ingredients in a mixing bowl. Add reserved horseradish-lemon juice mixture, mix until fully combined. Taste, adjust seasoning if needed. Reserve.