For the time being we are operating solely as a bottle shop

Kyle Nicol's Paw Paw and Bottle Brush Mignonette Recipe

Kyle Nicol's Paw Paw and Bottle Brush Mignonette Recipe

This summer pair your oysters with a huge paw paw pop and delicous bottle brush flavour!

Our Head Chef Kyle Nicol, has just released the recipe for our mignonette using Poison and Cures Paw Paw and Bottle Brush Vinegar. The vinegar is made using native and foraged ingredients with traditional techniques.

It works wonderfully in this mignonette, that is bloody delicious, interesting and super simple to make!

Give the below a crack to be fancy and wow your family and friends - or just put vinegar straight onto oyster and slurp it down to flavour town!

Bottles of vinegar available in-store or online.

Paw Paw and Bottle Brush Mignonette Recipe


  • 1tsp shallots
  • 1tsp celery
  • 100ml Poison and Cures vinegar
  • 100ml bubbles (champagne or any sparkling wine – for NA alternative use soda water)
  • Cracked pepper


  • Finely chop shallots and celery (brunoise-style)
  • Stir together vinegar, celery, shallots, pepper, and bubbles and let stand for 30 minutes.
  • Serve in small ramekin with freshly shucked oysters (or any seafood really)

*Tip: Mignonette can be made the day before serving and chilled (covered).

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We are endeavoring to remain open and servicing our locals, despite COVID presenting significant challenges to our industry and the community.

In order to do so, and for the safety of our staff and patrons we have implemented some temporary changes, which include:

• Offering a reduced dining menu
• Requesting all patrons wear masks in the venue when not seated, social distance (where possible), and sanitize hands.

We will be regularly cleaning the venue to keep everyone as safe as possible.

Please note we may be slightly understaffed at times, and request your patience and understanding.

Thanks for your ongoing support!

Team Rascal

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