Pairings

Known as the “The secret of everlasting youth” by the Ancient Greeks nothing says indulgence quite like uni.

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With its melt in the mouth buttery texture and hints of sweetness, once paired with Attilus’ Royal Oscietra Caviar sheer opulence is created.

Oysters, Caviar and Champagne – a trio of equally decedent ingredients, served together to create a truly luxurious dish.

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A freshly shucked oyster topped with delicate champagne pearls, pairs perfectly with the slightly nutty flavour and mellow length of the Royal Oscietra Caviar that lingers beautifully on the palate. 

 

Each flavour profile compliments the next in one truly decadent affair

Our pairing of Isle of Raasay Whisky with its light peat and balance of rich dark fruit flavours create sweet notes that complement the salinity of the oyster perfectly.

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Rooted in centuries of illicit distilling, the Hebridean Isle of Raasay provides the ingredients for the finest scotch whisky.

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The contrasting flavours accentuate the best qualities in one another, making this duo a timeless classic worth savouring.

A refreshing and vibrant twist on the traditional mignonette.

 

This granita harmoniously brings together the sweet tartness of the rugby grapefruit with a delicate fragrant finish of hibiscus creating a symphony of flavours worth savouring.

Junmai Daiginjo Sake, with its rich fruity and slightly acidic structure makes this ideally suited for oysters.

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A level of uniqueness is achieved by blending it with traditional yuzu-koshu, which introduces aromatic citrus notes and a hint of warmth to the palate.

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Together with the freshness of the oyster and the subtle sweetness of the ikura, these complex flavour profiles offer a harmonious and unforgettable experience.

Edmond Briottet's Cassis is intensely concentrated and flavoursome with luscious sweetness and a velvety texture. 

The marriage of the dry champagne’s effervescence with the sweet and tangy Crème de Cassis, coupled with just a hint of black garlic for an earthy note, creates a new level of refinement. 

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There is an elegant simplicity of the Kir Royale oyster.

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The combination of refreshing yet balanced flavours has made it a choice of sophistication that is timeless and favoured by many.

The use of Isle of Mull Seaweed hot sauce instead of traditional Tabasco creates a perfect pairing for those who crave bold and unique flavors.

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This sauce will elevate any dish to a whole new level. With its umami and slightly salty notes, followed by a perfect kick of heat it forever compliments the creaminess of the oyster creating an indelible flavour profile. 

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Made with carefully sourced seaweed that is hand harvested from the pristine coastal waters of the Isle of Mull, this ethically sourced natural ingredient provides beautiful flavours.

All the traditional accompaniments are included as standard.

 

This includes Sicilian lemons, French mignonette, Tabasco and for the Junmai Daiginjo – Yuzu Kosho with Ikura Caviar we offer a traditional Japanese pepper sauce in place of Tabasco.