Pacific oyster
Pacific oysters are the most widely grown oysters in the world. We source our Pacific Oysters from New South Wales, Tasmania and South Australia. Currently, Pacific Oysters in New south Wales are grown in Broken Bay (Hawksberry River), Wallis Lake and Port Stephens. However in the near future other Estuaries on the Coast of New South Wales will also commence production. Tasmania and South Australia have in the past been the major supplier of Pacifics, however this trend is slowly changing. In South Australia the more common harvesting areas are, Coffin Bay, Smoky Bay and Denial Bay. In Tasmania the better known areas are St Helens, Great Bay and Brunny Island.
PACIFIC. The Pacific Oyster can be characterised by its fresh, clean and salty flavour – just like being rolled in the surf. Typically, it is large with a spiky shell and clean white interior. The Pacific Oyster prefers the cooler months and depending on the region it comes from, it is available from March to early December.
Greenwell Point, NSW
Round, rich and saline with clean vegetal notes.
Blackman Bay, TAS.
Creamy, round vegetal notes with a long clean finish.
Dunalley, TAS.
Strong sea salt notes and a soft cream finish.
St Helens, TAS.
A sweet, crisp taste typical of a pristine tidal estuary but heavily influenced by nutrient rich southeast and east coast oceanic currents.
Little Swanport, TAS.
A full creamy feel with a strong saline bite revealing light vegetal notes.
Great Oyster Bay, TAS
A sea salt kick to start, a rich creamy second half and a clean finish.
Pittwater, TAS
A strong salty seafood flavour makes it a seafood lover’s delight. During autumn it presents a green coloration caused by naturally occurring algae. When the algae are present a crisp cucumber fl avour comes through.
Brunny Island, TAS
A prime example of Mother Nature creating something so delicate from an environment so harsh; cold and clean, enjoy.
Pipeclay Lagoon, TAS
Enclosed waters promote a mild salty vegetal sweetness.
Island Inlet, TAS
A full rich flavour with seaweed and vegetal notes and a crisp clean finish.
Kangaroo Island, SA
A sharp saline bite with a clean dry finish.
Coffin Bay, SA
This classic South Australian oyster has been compared to a salty ocean wave breaking onto sweet mineral after tones.
Smoky Bay, SA
Rich and full flavoured, slight vegetal notes with a clean, dry finish.
Streaky Bay, SA
A firm textured flesh with a sharp vegetal salt punch and a long full back palate and sweet finish.
Franklin Harbour (Cowell), SA
A light vegetal bite full creamy flavour and a clean salty finish.
