Method

• 1.
  Combine wine, vinegar and eschalot in a saucepan over medium-high heat. Bring to a simmer, then remove from heat and stand for 30 minutes to infuse. Strain into a pan and gently reheat over low heat.
• 2.
  Meanwhile, soak gelatine in cold water for 5 minutes. Squeeze excess water from gelatine, then add gelatine to the saucepan, stirring to dissolve. Pour into a shallow container and chill for 3-4 hours until firm and set.

• 3.
  Cut the wine jelly into small cubes. Arrange oysters on plates of crushed ice, then top with the jelly cubes and micro herbs, and serve immediately.