Queensland's most northerly commercial SRO production — Hervey Bay's warm, sheltered waters (famous for humpback whales) produce plump, sweet Sydney Rock oysters with very mild brine and the subtropical earthy-umami character of Queensland warm-water growing conditions.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishearthy
Pair with
QLD ChardonnayPinot GrisLager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 1, umami 4 of 5, with a earthy finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
1
Umami
4
Acid
—
Details
Cultivationrack-and-bag · 18–24 monthsAppearancemedium · irregular
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Moreton BayMoreton BayBrisbane's bay produces the warmest and sweetest SROs in Australia — Moreton Bay's warm subtropical water and fast growth create plump, very sweet Sydney Rock oysters with the species' earthy-umami character and almost no detectable brine. Distinctly different from the cooler southern SROs.North Stradbroke IslandNorth Stradbroke IslandWild oysters from 'Straddie' — North Stradbroke Island's rocky shores and bay exposure produce Sydney Rock oysters with slightly more brine and firmer texture than the sheltered Moreton Bay farm varieties, while retaining the subtropical warmth-sweetness and earthy SRO character.
Taste them tonight
Shucking these yourself? The Oyster Kit
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