Oysters

A Truly Lavish Taste of The Ocean

Sitting alongside caviar, champagnes and foie gras as one the world’s definitive luxury epicurean delights, the cherished flesh of the oyster is succulent and salty and ranges in colour from pale grey to light beige.  Tasting offers long yet subtle and delicate salty flavours that vary greatly depending upon the place of origin. Each with its own unique flavour, famous wild and cultivated oyster include fines de claire, bouzigues and speciales Gillardeau, from France, Tasmanian and Sydney Rock oysters from Australia, Galway from Ireland and Loch Ryan from Scotland. Although used occasionally as an ingredient, they are best eaten freshly shucked, served with lemon or light vinaigrette dressings that beautifully balance the oyster’s natural saltiness.

Unusual pairing | Most often paired with a crisp dry Champagne or a young Sauvignon Blanc, in Ireland a popular and inspiring marriage sees fresh Galway oysters served with Guinness. The saltiness of the oysters counteracts the bitterness of the stout, in a match made in epicurean heaven.

—

Signature Oyster Platter

At Cut Catch Cucina, Sofitel Bali Nusa Dua beach Resort

Not one to scrimp on quality, Executive Chef Daine Gilbert of Cut Catch Cucina sources the best Fine de Claire oysters all the way from Marennes, France – the largest oyster-producing region in the world. The Fine de Claire stands out among its counterparts due to its cultivation process, which involves refining the mollusc in a shallow claire basin (salt ponds) to ensure maximum juiciness and a sweeter, fruitier flavour. To really appreciate these qualities, Daine knows that Fine de Claire oysters are best served natural and fresh – maybe with just a squeeze of lemon. Having said that, oysters are an acquired taste and some diners might need more condiments to ease into the flavour, which is why the oyster platter carries a variety of Fine de Claire oysters. From the classic Kilpatrick-style with Worcestershire sauce and bacon bits, or the peppery mignonette sauce, to the more unique matches like sour cream and chives, baked chilli and cheese, basil pesto, and other divine treats.
www.sofitel.com

—

Lombok Oysters

Sundara at Four Seasons Resort Bali at Jimbaran Bay

The Sanskrit word for beautiful, Sundara describes the lush flora and sparkling surf at this beachfront hotspot right on Jimbaran Bay. Chef de Cuisine Nick Philip perfects light, fresh flavours for a relaxed lunch, and an innovative approach to customized dining with Asian-inspired fare for dinner. This dish is the perfect embodiment of what this restaurant stands for, a take on the old classic Kilpatrick, yet reborn with a Balinese touch. The oysters in this dish are sourced from Lombok, a neighbouring island, and are shucked fresh. They are first dressed with a red wine and shallot vinegar reduction and topped with shredded parma ham before being grilled, then sprinkled with an urutan crumble mix using locally made pork sausage sautéed with fresh breadcrumbs. It is all topped off with some fresh chopped parsley for the finishing touch and served on the half shell.
www.sundarabali.com

—

Oyster Selection

At Starfish Bloo, W bali – Seminyak

The W Bali in the heart of Seminyak invites you every Sunday to its weekly brunch at Starfish Bloo located seaside with stunning views of the ocean. The offerings are creative, fresh and diverse, and include a wide variety of sweet and savory dishes. Our favourite feature is the endless selection of oysters on the half shell, which are accompanied by a trio of mignonettes and of course lemon wedges. Sourced by the restaurant from the neighboring island of Sumbawa, they are without a doubt as fresh as possible. Oysters are a rare find here in Bali, so having unlimited access is a real treat and a must-have item on this brunch menu! The culinary specials are accompanied by free-flowing wine and bubbles, cocktails, local beers and a variety of freshly squeezed juices and smoothies.
www.starfishbloorestaurant.com