North Stradbroke Island

North Stradbroke Island · Pacific Coast, Australia

Saccostrea glomerata

Wild 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.

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

Salinity2/5
Sweetness4/5
Minerality2/5
Umami4/5
Textureplump
Finishearthy

Pair with

QLD ChardonnaySemillonLager
Always start here

The reference version.

Wild 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.

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

Everything below is measured against this plate.

Details

Cultivationwild-harvestedWaterMoreton BayAppearancemedium · irregular

If you like this, try

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.Hawkesbury RiverGosfordJust 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.
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