Oyster with Green Tea Noodles and Seaweed

• 1 Sydney rock oyster
• Ponzu Soy Mayonnaise (see Essentials)
• green tea noodles (cha soba), cooked

Shuck the oyster, reserving the strained juice. Add a little oyster juice to the mayonnaise for extra flavour.

Toss the noodles with the mayonnaise, seaweed salad, pickled ginger and chives. Toss the oyster through the mayonnaise to lightly coat.

Arrange the noodles in a small serving spoon and sit the dressed oyster in the centre. Top with a tiny dollop of caviar.