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Treat yourself and your tastebuds to a memorable dining experience at Mju in January, when a five-course oyster tasting menu created by exec chef Tom Thompsen, will be on offer. January is the best
month to eat oysters because their flesh is the firmest when seawater is at its coldest. Diners can tuck into rock oysters with a delicious ginger and mirin dressing, oyster sorbet and parmesan
foam, as well as a fricassee of lobster, scallops and chicken with young vegetables and an oyster emulsion.
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