Raw oysters are a delicacy that embodies the essence of the sea. There’s just something multi-sensory about their briny taste paired with the smooth, plump texture of the meat that personifies the flavor of the ocean, perfectly. Most restaurants keep their serving simple with a lemon and cocktail sauce on the side, but only the advanced go the extra mile to serve them with Mignonette — the French way of saying ‘tangy blend of vinegar, shallots, and pepper.’ Doing things the same ole way is not what Pesca Vilano is known for.
The seafood restaurant at the Hyatt Vilano adds a bold Latin twist serving oysters on the half shell with a Passionfruit Mignonette. Their sauce combines passion fruit and coconut vinegar with shallots and pink peppercorns. The balance of acidity in the passion fruit and natural sweetness of coconut vinegar highlights the brine in oysters, without overpowering them, to enhance the beloved flavor profile in way you’ve never tasted before.
