Port Phillip Bay Angasi

Port Phillip Bay · Southern Ocean, Australia

Ostrea angasi

Victoria's native flat oyster — slow-grown in the cold waters of Port Phillip Bay, the Angasi delivers metallic mineral depth, hazelnut richness, and a complex umami finish similar to European O. edulis. A seriously underrated oyster.

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

Salinity3/5
Sweetness2/5
Minerality4/5
Umami4/5
Texturefirm
Finishmetallic

Pair with

ChablisVictorian Chardonnay
Always start here

The reference version.

Victoria's native flat oyster — slow-grown in the cold waters of Port Phillip Bay, the Angasi delivers metallic mineral depth, hazelnut richness, and a complex umami finish similar to European O. edulis. A seriously underrated oyster.

What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationbottom-cultured · 4–6 yearsAppearancemedium · flat

If you like this, try

Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
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