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Oyster with Parsley Champagne

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This elegant oyster dish is a shining example of the modernist cuisine created by Chef Ryan Clift of Tippling Club in Singapore.  Since opening in 2008, the Club has attracted worldwide attention because of the ingenious cocktail and food pairings that Chef Clift has created.

This modernist dish combines oysters with an apple and olive oil emulsion, diced apples and flavorful parsley champagne that is poured at the table. The tart, crunchy apples with zesty coriander and fresh parsley create a cascade of flavors and textures that pair beautifully with the smooth, meaty texture of the oysters. The slightly sour citrusy pop of the yuzu and the nose-tickling sensation of the parsley champagne add elements that elevate this dish from great to masterful.


Modernist Cuisine Oyster with Parsley Champagne

Modernist Cuisine Oyster before champagne pouring

Tools Needed

- Perlage champagne carbonating system

- Thermomix or blender

- Chinois

Ingredients for Oyster with Parsley Champagne


- 6 large oysters removed from their shells


Herb Champagne

- 750ml (25.37 oz.) Henriot Blanc de Blanc

- 35g (1.24 oz.) flat leaf parsley

- 0.5g (.02 oz.) xanthan gum

Apple & Olive Oil Fluid Part 1

- 2k (4.5 lbs.) granny smith apples

- 50 ml (1.69 oz.) yuzu juice

Apple & Olive Oil Fluid Part 2

- 500ml (16.91 oz.) clarified apple juice

- 25ml (.85 oz.) Chateau d’Estoublon berugette olive oil

- 0.5g (.02 oz.) xanthan gum

- 0.5g (.02 oz.) guar gum

Apple dice

- 2 granny smith apples

- 20g (.71 oz.) yuzu juice

- 10g (.35 oz.) chiffonade of coriander

- 20ml (.67 oz.) Chateau d’Estoublon Berugette Olive Oil

Sprouts Garnish

- Mustard frills

- Mizuna

- Red vein sorrel

- Aphelia tips

- Coriander

- Purple shiso

- Extra small nasturtium leaves




1 – After shucking, place the oysters on a damp towel until needed.


Perlage Champagne Carbonating SystemHerb Champagne

1 - Blend the parsley and champagne in the Thermomix or blender on high speed for 2 minutes.

2 - Strain through a fine cloth.

3 - Place the parsley champagne and xanthan gum back in the Thermomix or blender on speed 2 for 25 minutes.

4 - Remove and strain through a chinois.

5 - Place the mixture back into the champagne bottle and carbonate using a Perlage champagne carbonating system (left picture).

6 - Store in the fridge for 1 hour before serving.


Apple and Olive Oil Fluid Part 1

1 - Juice the granny smith apples and immediately add the yuzu juice.

2 - Allow to sit in a tall container in the fridge for 1 hour until the juice separates.

3 - Using a plastic tube or piping, siphon off the clear bottom part of the juice.

4 - Strain this juice 1 more time through a fine cloth to obtain a clarified apple juice.


Apple and Olive Oil Part 2

1 - Blend the apple juice with the xantham gum and gaur gum on speed 3 in the Thermomix or blender for 15 minutes until thickened.

2 - Add the olive oil slowly to emulsify.

3 - Reserve until needed.


Apple Dice

1 - Brunoise the apple.

2 - Mix with all other ingredients.

2 - Reserve until needed.


1 - Spoon a little apple dice in the center of the plate and top with the oyster. Spoon over 2 table spoons of the apple and olive oil fluid.

2 - Garnish the oyster with the sprouts.

3 - Finish by pouring over the carbonated herb champagne in front of the guest.

Thank you Chef Clift for sharing this elegant recipe with us!