Port 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.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishnutty
Pair with
SemillonUnoaked ChardonnayLager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a nutty finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsAppearancemedium · irregular
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Wallis LakeForsterWallis Lake is one of NSW's largest coastal lagoons — warmer than Sapphire Coast lakes, producing plumper, sweeter SROs with lower brine and prominent earthy-nutty character from the species.Clyde RiverClyde RiverModerate brine — less saline on entry than a Pacific or Eastern. Earthy, mushroom-hazelnut middle. Firm, fibrous flesh.
Taste them tonight
Shucking these yourself? The Oyster Kit
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