Smoky Bay Angasi
Smoky Bay · Southern Ocean, Australia
Ostrea angasi
South Australia's native flat oyster from one of its most pristine remote bays — slow-grown Angasi with excellent metallic-mineral character, hazelnut richness, and umami depth from the Southern Ocean's cold, nutrient-rich water.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Clare Valley RieslingChablis
Always start here
The reference version.
Nothing on it: brine 3, sweetness 2, minerality 4, umami 4 of 5, with a metallic finish.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 4–6 yearsAppearancemedium · flat
If you like this, try
Coffin Bay AngasiCoffin BaySouth Australia's native flat oyster from the same bay famous for its Pacifics — grown slower and deeper, the Angasi delivers a metallic, nutty, complex flat oyster experience contrasting sharply with its C. gigas bay neighbor.Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.
Taste them tonight
Shucking these yourself? The Oyster Kit
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