Southern Tasmania's Huon Valley grows world-class apples and salmon — its oysters are equally notable. D'Entrecasteaux Channel's cold, clean water and Huon River nutrients produce balanced, firm Pacifics with good umami depth.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishclean
Pair with
Tasmanian Pinot Noir (lightly chilled)ChardonnayTasmanian Craft Ale
Always start here
The reference version.
Nothing on it: brine 3, sweetness 3, minerality 3, umami 3 of 5, with a clean finish.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsWaterHuon River / D'Entrecasteaux ChannelAppearancemedium · elongated
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Storm BayStorm BayStorm Bay sits at the entrance of the Derwent River estuary, exposed to Southern Ocean swells — producing robust, high-brine Pacific oysters with pronounced mineral character and great firmness.Moulting BaySwanseaEast coast Tasmania Pacific from a sheltered coastal lagoon — cold Southern Ocean water and excellent tidal exchange produce a firm, mineral Pacific oyster with moderate brine and clean finish.
Taste them tonight
Shucking these yourself? The Oyster Kit
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