A seafood tower isn’t just a platter: it’s a statement piece, a sensory journey, and a convivial ritual. Whether you’re hosting friends or treating guests to something special, the vertical presentation draws the eye, guides the palate, and invites lingering conversation.

At Oceano Wines, we believe the right wine can elevate the seafood tower experience: refreshing the palate, accentuating delicate brine and sweetness, and harmonizing textures. Here’s how to design a memorable seafood tower with wine pairings that feel effortless and elegant.

What Is a Seafood Tower?

A seafood tower (or plateau de fruits de mer) is a tiered arrangement of chilled shellfish and seafood, usually served over ice. The vertical layout not only makes for a stunning presentation, but also naturally guides the diner from lighter flavors (oysters, clams, mussels) up to richer shellfish (shrimp, crab, lobster, tartare).

By stacking tiers, you can build a flavor and texture progression, optimize space, and enhance visual drama – all without compromising temperature control.

Key Elements of a Great Seafood Tower

When designing a seafood tower, consider the following elements to elevate both form and flavor:

1. Tiered Temperature & Texture Flow

  • Begin with the most delicate and briny items (oysters, littleneck or Manila clams, mussels) on a crushed-ice base.
  • Move upward to firmer, more flavorful items: chilled shrimp cocktail, ceviche or tartare served in scallop shells, chilled crab claw or lobster meat.
  • The pacing should feel intuitive, from cool, clean brine to meatier, richer bites, giving diners a natural arc of progression.

2. Thoughtful Garnishes & Sauces

Classic garnishes like cocktail sauce and lemon wedges are essential, but you can also expand the palette:

  • Cucumber-shiso or cucumber-mint mignonette
  • Yuzu ponzu or citrus-herb ponzu
  • Seaweed butter or kelp compound butter (on the side)
  • Herb-infused aioli or finishing citrus foam
  • Finishing salts (such as smoked sea salt, citrus sea salt)
  • Microgreens or edible seaweed strands for visual pop

Small, labeled ramekins or mini vessels let guests customize each bite, which can make the experience more interactive and playful.

3. Seafood Provenance & Storytelling

Sharing the origin of oysters or crab (like “Gulf oysters harvested fresh this morning,” or “sustainably sourced Dungeness crab”) gives diners a connection to the sea, much like wine terroir. Including a brief note or placard on provenance adds narrative appeal.

4. Aesthetic Movement & Balance

  • Vary shell shapes, sizes, and colors (such as white-shelled oysters, dark mussels, pink shrimp)
  • Allow some negative space so the display doesn’t feel overstuffed
  • Use height variation (such as upright crab legs, tilted scallop shells, mini bowls of ceviche)
  • Refresh crushed ice or shards mid-service so the display stays crisp and visually appealing

5. Pacing & Replenishment

A seafood tower encourages conversation and lingering. Plan to refresh ice and garnish bowls mid-meal, or rotate items to keep the tower looking and tasting fresh. If you expect slow diners, you might bring a second tier of oysters or a fresh platter of shrimp later in service.

tiered seafood platter ice and shellfish