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.

Salinity3/5

Sweetness2/5

Minerality4/5

Umami4/5

Texturefirm

Finishmetallic

Shellmedium, flat

Angasi complexity — serve plain.

Pair with

ChablisVictorian Chardonnay

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.