Tempura Oysters @ Darriwill Farm Cafe Restaurant

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John's tempura coffin bay oysters brought back fond memories of one of my Japanese cuisine favourites, Kaki-fry or breadcrumbed fried oysters. He replaced the tonkatsu sauce with a accompaniment of mixed salty, sour and vinegar. The battered oysters had the light crisp followed by the fresh, moist ocean taste that would make any veteran Japanese tempura chef proud.

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