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.
Textureplump
Finishearthy
Pair with
QLD ChardonnayPinot GrisLager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 5, minerality 1, umami 4 of 5, with a earthy finish.
What you'll tasteas it arrives
Brine
2
Sweet
5
Mineral
1
Umami
4
Acid
—
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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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