H O S T E D
Can you guess what those tiny golden brown cubes on the oyster are? They are potatoes, cut neatly and very small, then cooked to a crisp. Such meticulousness shows the approach they have to cooking at “Jean Georges” where no effort is spared to ensure a dish is as exquisite as can be.
Coddled in basil cream and warm from being baked, the luscious and plump Whitestone oyster does not just have the crunchy potatoes for a more exciting mouthfeel but also the unexpected spike of heat from wasabi to tease the nasal passages. The result is an oyster that is multi-faceted in texture and flavour, and utterly irresistible. I could have downed half a dozen of these in a flash.