A rare wild SRO population in New Zealand — the Coromandel Rock oyster is a different experience from the NZ Pacific oysters grown in the same region. Firm, earthy-nutty, with strong umami and modest brine — distinctly SRO character in a Pacific oyster landscape.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishearthy
Pair with
NZ Sauvignon BlancRieslingCraft Lager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 4 of 5, with a earthy finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
Details
Cultivationwild-harvestedWaterHauraki GulfAppearancemedium · 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.Wallis LakeForsterWallis Lake is one of NSW's largest coastal lagoons — warmer than Sapphire Coast lakes, producing plumper, sweeter SROs with lower brine and prominent earthy-nutty character from the species.
Taste them tonight
Shucking these yourself? The Oyster Kit
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