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Hugh Allen's Sydney rock oysters

Hugh Allens Sydney rock oysters

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with lemon myrtle

To pair with Hugh Allen's Sydney rock oysters, choose a wine with bright, focused acidity. Vermentino has the classic saline layer that makes the variety so good with fresh seafood.


Sydney rock oysters, as needed

Lemon vinegar

75g white wine vinegar

300g lemons, washed and quartered

Asparagus dressing

500g lemon vinegar

250g water

50g lemon juice

80g sugar

12g salt

18g lemon myrtle, dried and powdered


1. For the oysters: place as many whole oysters in their shell in a water bath as you can, ensuring temperature doesn’t drop more than 1ºC. Blanch oysters for 90 seconds (depending on size), then shock in ice water. Once completely cooled, shuck oyster open, clean away any dirt, and clean shell.

2. For the lemon vinegar: place vinegar and lemon in a covered pot at lowest temperature for 2 hours. Transfer to bag and shock in an ice bath. Once chilled, leave the mix to infuse for 12 hours. Strain contents of bag, and reserve vinegar in refrigerator until needed.

3. For the lemon myrtle vinegar: mix lemon vinegar, water and lemon juice. Take 20% of this mixture and mix with sugar and salt. Bring resulting mix to a boil, mixing to dissolve the sugar. Cool down over an ice bath, and once chilled, add lemon myrtle.

4. To serve: dress oysters with lemon myrtle and serve immediately on a chilled plate.


Preparation time
Cooking time