Moreton Bay

Moreton Bay · Pacific Coast, Australia

Saccostrea glomerata

Brisbane'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.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity2/5
Sweetness5/5
Minerality1/5
Umami4/5
Textureplump
Finishearthy

Pair with

QLD ChardonnayPinot GrisLager
Always start here

The reference version.

Brisbane'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.

What you'll tasteas it arrives
Brine
2
Sweet
5
Mineral
1
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 18–24 monthsAppearancemedium · irregular

If you like this, try

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.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.
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