date:Mar 28, 2013
y Bay is paired with chardonnay bearnaise and garlic spinach. Brandy and beer are served with hot oyster dishes.
The vodka gazpacho is outstanding, and the fragrance of chilled tomato helps to make the oyster taste even better, while the celery works to limit the sea smell.
In the hot dishes, the oysters are baked with cheese, grilled, poached and deep-fried with batter. The chef uses stronger tasting ingredients such as garlic and cheese to cover up any possible sea smell caused by heating.