Passionfruit Mignonette

Serves 2.

Ingredients

6 Taylor Shellfish oysters of your choosing
1 shallot, diced
7 basil leaves, finely chopped (plus more cut into ribbons for garnish)
1 sweet pepper, finely chopped
1 tablespoon passion fruit puree
1 teaspoon champagne vinegar
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon fish sauce

Instructions

Whisk all of the above ingredients together in a small bowl and chill in the refrigerator for 30-minutes (mignonette can be made up to two days ahead of time). As you get ready to shuck your oysters, prepare a serving plate, with equal parts crushed ice and icecream rock salt.

Pre-dress your oysters with a generous spoonful of the radiant mignonette, and serve alongside a fresh passionfruit (optional) for a grand finale.