Just north of Sydney, the Hawkesbury River's lower reaches produce sweet, plump SROs with the earthy-umami character of the species and mild brine from freshwater dilution. A Sydney restaurant staple.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishearthy
Pair with
Hunter Valley SemillonPinot GrisLager
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
Cultivationrack-and-bag · 2–3 yearsWaterHawkesbury RiverAppearancemedium · irregular
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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.Port StephensPort StephensPort Stephens' sheltered, warm bay produces fast-growing, plump SROs with prominent sweetness and the earthy-nutty character of the species — mild brine and rich texture make them one of NSW's most approachable Rock oysters.
Taste them tonight
Shucking these yourself? The Oyster Kit
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