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BOLD OYSTER DRESSINGS
Colour-forward oyster flavourings are everywhere, giving a straight squeeze of lemon or spoonful of shallot vinegar a run for their money. From raspberry aguachile and Carosello cucumber at Orasay, fermented cherries at Papi, rhubarb granita at Lyle’s and hazelnut salsa at LeftField in Edinburgh to miniature dishes in a shell including the Maldon oysters with steak, caviar and mustard at The Bow Room
