Bistro In Vitro Oysters are grown in miniature bioreactors, submerged in a sea of warm growth serum. Twice a day the nutrient rich tide recedes, triggering the oysters’ muscles to contract and the hinged halves of the bioreactors to clamp shut. It is this daily cycle that gives the In Vitro Oysters their much-lauded texture. Connoisseurs may become skilled at recognising the briny metal overtones of the Atlantic serum or the sweeter, rounder taste of the Pacific Ocean.
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