• It is important to have all your seafood cleaned, lemons cut, sauces, dressings, and any salads made before plating the seafood platter.

  Plating the seafood platter should be at the last moment and hit the table as soon as it is all together and ready.
• Cover a large serving platter with crushed ice. The size will depend on how much seafood you have. If feeding a big crowd you may need two platters.
• Place any large seafood on the platter first, starting with lobsters, then crabs and bugs.
• Next, add any bowls. Bowls that contain caviar, sauces, or dressing that you want on the platter. Ideally, serve the majority of the dressings on the side (that way they can be passed around easily), but it visually looks appealing to have at least one sauce/dressing on the platter.
• Then add any large prawns followed by oysters.
• Followed by the smaller prawns. These can be strategically poked into gaps.
• Fill any remaining gaps with fresh sprigs of dill (or another herb of choice), and lemon/lime wedges.

Mignonette Dressing

• Combine eschallots and vinegar in a small serving bowl.
• Leave to rest, allowing the eschallots to macerate until they are paler in colour and absorb the flavours of the white wine/chardonnay vinegar.
• Season to taste with pepper and salt before serving