Nothing but nothing but says elegance and celebration like champagne and oysters but sadly they are often served as separate courses.

Thankfully the wonders of molecular cuisine have brought the two together is a heavenly combination perfect for any wedding or romantic anniversary dinner – fresh Taylor Pacific oysters garnished with elegant champagne vinegar foam .

The secret ingredient that makes  this possible is Versawhip, a soy protein that helps build a rich firm foam.

Champagne Foam for Oysters


  • 150 g Champagne vinegar (red wine vinegar works as well)
  • 150 g Water
  • 30 g Sugar
  • 16 g  Versawhip
  • 4 g Salt
  • Taylor Pacific Oysters on the Half Shell
  • Equipment - Pump Bottle


  1. Clean pump bottle
  2. Combine all ingredients in a bowl and whisk until well incorporated.
  3. Pour whisker mixture into pump bottle.
  4. Pump Champagne foam onto fresh Taylor Oysters on the Half Shell.