Angasi Oysters

The Angasi oyster (Ostrea angasi) also commonly known as Flat oysters occur naturally along the entire coast of NSW and extend into southern Queensland as well as into all the southern states and Western Australia.

If the Pacific Oyster is the Sauvignon Blanc of oysters and the Rock Oyster is the Chardonnay, the Angassi is the Shiraz! Full flavoured and meaty, the Angassi is big, rich and extremely tasty. Sometimes called the flat or native oyster, it’s hard to come by, expensive and special, try them if you have the chance they are extraordinary!

Honeymoon Bay, NSW

A big, rich, sharp flavour from this meaty guy, ending with a distinct hit of iodine.

St Helens, “Wild Natives”, TAS

A firm resistant texture, passing sweetness into lasting tang. Test your chops with this one.

Coffin Bay “Cultured Natives”, SA

With its strong seafood and mineral punch.
with delicate seaweed notes and a clean slightly dry finish.

Port Stephens, NSW A sweet full flavour, salty bite and rich long finish.

Wallis Lake, NSW Full, rich, round and long with creamy vegetal characteristics and dry finish.

Manning River, NSW A full sharp saline bite, clean seaweed notes and dry finish.

Camden Haven, NSW A full sharp saline bite with a hint of seaweed and a clean slightly dry finish.