First time to try Cocktail oysters by Garry Harty, raised in tumbling baskets in the sea. So cute, meat filled small shells perfect for a small mouthful. Oyster is sweet, as usual, and a good balance of creaminess and crunch.
Surf clams quickly cooked in butter, spring onion and cherry tomatoes. Clams are meaty and the broth left is like a bisque.
Finally Connemara shrimps cooked in a little ginger, rice wine and water, very sweet firm meat.
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