Step 1: Keep the oysters chilled until ready to serve.

Step 2: Peel and thinly slice the ginger, set aside. Place the Verjuice into a small pot and place over a high heat, once it has come to the boil add the ginger and cook for 5 minutes. Remove from the heat, set aside and allow to cool to room temperature.

Step 3: Finely chop the ginger, keeping any remaining Verjuice liquid, and mix with the eschalottes in a small bowl.

Step 4: Place the spring onions in a bowl of ice water to freshen and curl them.

Step 5: To serve, place the oysters onto a platter with rock salt to support them. Evenly divide the pickled ginger mixture between them, drizzle with any reserved Verjuice and sprinkle with spring onions. Serve.