- 2 ruby grapefruit segments, finely chopped
- 2 tbsp finely chopped golden shallot
- ½ tsp Champagne or white wine vinegar
- 1 tsp olive oil
- 4 Sydney rock oysters, shucked
- 1Combine grapefruit, shallot, vinegar and olive oil, spoon over oysters and serve immediately on rock salt.
Drink Suggestion: Non-vintage rosé Champagne. Drink suggestion by Max Allen