Will Meyrick’s Buttermilk Akoya with Sea Parsley Oil

Will Meyrick’s Buttermilk Akoya with Sea Parsley Oil
Will Meyrick


  • 100ml buttermilk
  • 100ml mayo
  • 15g garlic, finely grated
  • 15ml chardonnay
  • 5ml extra virgin olive oil
  • 2g salt
  • 100g blanched sea parsley
  • 100g coriander
  • 10 small green chillies
  • 500ml chilled vegetable oil
  • Salt to taste


  1. Thaw Akoya in fridge for 2 hrs or at room temperature for 1hr or until semi-defrosted.
  2. Shuck using a butter knife, removing byssal thread.
  3. Bring salted water to the boil and blanch a few Akoya at time for 40 seconds.
  4. Refresh in ice water. 4. Set aside on a damp cloth.
  5. Rinse and clean the shell of any meat that has attached itself to the outer shell. Dehydrate for 30mins until shell has dried out.
  6. Combine all ingredients together for the buttermilk dressing and then whisk in until all ingredients are emulsified.
  7. Blanch the coriander and sea parsley and refresh in ice cold water.
  8. Rinse, dry and then blend with oil, green chilli and salt.
  9. Place rock salt or pebbles on the plate and add the Akoya shells.
  10. Place an Akoya into each shell, pour buttermilk dressing on to just cover.
  11. Pour one/two drops of the sea parsley oil on top and then garnish with picked sea parsley.