South Australia's famous wildlife island also produces standout oysters — the cold Southern Ocean water sweeping around the island's exposed south coast pushes brine and mineral character to the fore, producing a sharp, clean Pacific.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmineral
Pair with
Clare Valley RieslingChablis
Always start here
The reference version.
Nothing on it: brine 4, sweetness 2, minerality 4, umami 2 of 5, with a mineral finish.
What you'll tasteas it arrives
Brine
4
Sweet
2
Mineral
4
Umami
2
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsWaterSouthern OceanAppearancemedium · elongated
If you like this, try
Coffin BayCoffin BayHigh, bracing salinity. Sweet, creamy middle. Plump, firm flesh. Austere mineral-kelp note. Sweet liquor.Port LincolnEyre PeninsulaSouth Australian Pacific from the cold Southern Ocean waters of Boston Bay — clean, balanced brine with moderate sweetness and a firm texture from the vigorous, cold-water environment.
Taste them tonight
Shucking these yourself? The Oyster Kit
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