Coffin Bay Angasi
Coffin Bay · Southern Ocean, Australia
Ostrea angasi
South Australia's native flat oyster from the same bay famous for its Pacifics — grown slower and deeper, the Angasi delivers a metallic, nutty, complex flat oyster experience contrasting sharply with its C. gigas bay neighbor.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Clare Valley RieslingChablis
Always start here
The reference version.
South Australia's native flat oyster from the same bay famous for its Pacifics — grown slower and deeper, the Angasi delivers a metallic, nutty, complex flat oyster experience contrasting sharply with its C. gigas bay neighbor.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 4–6 yearsAppearancemedium · flat
If you like this, try
Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.Port Phillip Bay AngasiPort Phillip BayVictoria's native flat oyster — slow-grown in the cold waters of Port Phillip Bay, the Angasi delivers metallic mineral depth, hazelnut richness, and a complex umami finish similar to European O. edulis. A seriously underrated oyster.
Taste them tonight
Shucking these yourself? The Oyster Kit
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