Recipe PDF Download


  • 1/2 x red onion 
  • 50ml x Rozendal fynbos red-wine vinegar (Note this is available on our online store) 


  1. The trick with finely dicing red onion is a sharp knife. 
  2. Dice the onion to roughly the size of coarse salt. 
  3. Add the vinegar and stand for 30min. 
  4. Top each oyster as desired while eating. 
  5. Refrigerate the onion vinaigrette for up to 2 weeks. 

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