Get the Sea Water Martini recipe at Etta Dining
Dashi, muscadet, and oyster water in this seaworthy Vesper riff.
The inspiration for this Martini — which is a Vesper riff with a seaworthy twist — at Melbourne restaurant Etta Dining, comes from the classic pairing of oysters and muscadet.
“We were featuring these amazing iron rich Tassie miyagi oysters and the Martini was served alongside as the cleanest aperitif,” says Sam Peasnell. “[Head chef] Lorcan’s dashi is so good you can just drink it straight, it provided a little umami boost to this no sugar, no vermouth Martini. The celery water is a staff drink that we carbonate to hydrate during service — [it is] simply the water that keeps our celery and celery leaf fresh, it’s nothing but infused filtered water with a little salt and malic acid. The drink is prebatched, frozen and served with the oysters on the side. We run this whenever miyagi oysters are good!”
Sea Water Martini
45ml Miyagi Oyster Vodka (in-house)
15ml Dasher & Fisher Ocean Gin
15ml Muscadet
5ml Lorcan Kan’s Etta Dashi
20ml Salted Celery Water
