Sydney Rock Oysters topped with Ikura and Black Caviar / Each

What this is

Sydney Rock Oysters topped with Ikura and Black Caviar present a luxurious seafood delight that captures the essence of Australia’s coastal bounty. Each oyster, renowned for its unique brininess and creamy texture, serves as the perfect canvas for the vibrant bursts of flavour from the ikura (salmon roe) and the rich, buttery notes of black caviar. This exquisite dish is a celebration of oceanic freshness, meticulously crafted to tantalise your taste buds.

How it is made

Artisanal preparation begins with hand-harvesting Sydney Rock Oysters at dawn, ensuring peak freshness. Each oyster is shucked with precision, preserving its delicate structure while enhancing its natural sweetness. A dollop of ikura is added, providing a delightful pop that contrasts beautifully with the smoothness of the oyster. Finally, a sprinkle of premium black caviar crowns the creation, adding an opulent touch that elevates each bite into a symphony of flavours.

Where it is sourced

Sourced directly from pristine Australian waters, these oysters are cultivated in nutrient-rich estuaries along the New South Wales coast. The sustainable farming practices employed by local aquaculturists ensure that only the finest quality oysters reach our kitchen. The ikura comes from wild-caught salmon, while the black caviar is sourced from ethically managed fisheries, guaranteeing both quality and sustainability.

Flavour profile

The initial taste reveals a briny kiss of the sea, followed by the silky richness of the oyster's flesh. As you savour each mouthful, the ikura introduces a burst of umami, complemented by the luxurious saltiness of the black caviar. Together, they create a harmonious balance that dances on the palate—fresh, bold, and utterly unforgettable.