Henry Brosi, executive chef of The Dorchester: "My food philosophy stands for intimacy of flavours 'Let the ingredients speak for themselves'. No overpowering flavours, no falsification of flavours, seasonal approach, keep it simple but still elegant. Don't work with too many different flavours and textures."
 

Ingredients

Ingredients
60 (5 dozen) No.1 native oysters
3kg rock salt
30g shallots, finely chopped
5½ lemons, wrapped individually in muslin
10 sprigs dill
40ml red wine vinegar

Method

• Open all the oysters, clean the shells and remove any grit. Place the oysters back into the shells.

• Add rock salt to the oyster dish and arrange six oysters in each dish.

• Add shallots and vinegar and place into a large ramekin. Place in the centre of the dish. Garnish with lemons wrapped in muslin and dill.

Chef recommendations 

Wine match: "With oysters there is no need for big flavours, we need to compliment with natural and crispy wines to keep the original taste of the oyster. We can suggest Bordeaux Entre deux Mers, a Burgundy Pouilly Fuisse or Puligny Montrachet 1er Cru or a Champagne Blanc de Blanc 1er Cru or Grand Cru." Christian Stivert - Head of wine at The Dorchester.