Recipe courtesy of Estate Culinary Team
- Wash the cucumber and place in a small food processor or blender with the Verjus, chopped shallots and a pinch of salt then pulse on and off until puree consistency.
- Pour the Verjus mix into a small shallow dish and freeze until solid ice.
- In cold water, rinse and scrub the fresh oyster shells.
- Shuck the oysters and leave on the half shell for serving. Be sure to detach the oyster from the bottom shell and check for any shell bits to remove.
- Using a fork, scrape the frozen granité into ice shavings and scoop a spoonful mound on top of each raw oyster.
- Garnish with some chopped chives, fresh ground black pepper and serve immediately with Sauvignon Blanc.
