Recipe courtesy of Estate Culinary Team
Shrub and shuck the oysters, retaining the liquor, set aside chilled. In a small sauce pan, bring the wine to a simmer until reduced by half then add the crème fraiche. Bring to a gentle simmer, then turn off the heat and add the oysters to gently poach. Serve the oysters in decorative spoons, top with a bit of the poaching crème and garnish with the Caviar and herbs.
*source sustainably farmed or wild oysters
