The generic designation for Sydney Rock oysters from the Batemans Bay area — the same growing region as the famous Clyde River, but from a broader geographic designation. Firm, earthy-nutty, and mineral with the Clyde River area's premium SRO character.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishnutty
Pair with
NSW SemillonRieslingCraft Lager
Always start here
The reference version.
Nothing on it: brine 3, sweetness 3, minerality 3, umami 4 of 5, with a nutty finish.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
4
Acid
—
Details
Cultivationrack-and-bag · 3–4 yearsWaterClyde River mouth / Batemans BayAppearancemedium · irregular
If you like this, try
Clyde RiverClyde RiverModerate brine — less saline on entry than a Pacific or Eastern. Earthy, mushroom-hazelnut middle. Firm, fibrous flesh.NaroomaNaroomaWagonga Inlet SRO from the Sapphire Coast town of Narooma — a small, clear inlet with excellent tidal exchange producing premium Sydney Rock oysters with the species' characteristic earthy-nutty depth and strong umami finish.
Taste them tonight
Shucking these yourself? The Oyster Kit
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