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.
Nothing on it: brine 3, sweetness 2, minerality 4, umami 4 of 5, with a metallic finish.
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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