Appetizer & Snacks

Oysters with Shallot Vinaigrette


Sydney Seafood School

by Sydney Seafood School

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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.

Serves: 2 as an entrée



  • 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



Step 1

Whisk together oil, vinegar, salt and pepper and stir in shallot.

Step 2

Arrange rock salt on a platter, place oysters on top and garnish plate with chervil.

Step 3

Top oysters with shallot mixture and serve.

Alternative species:
Native oyster, Pacific oyster, steamed saucer scallop.

Recipe supplied by Sydney Seafood School.

Visit for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.


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