Spencer Gulf
Spencer Gulf · Southern Ocean, Australia
Ostrea angasi
Wild-dredged from the vast, remote Spencer Gulf in South Australia — the gulf's cold, clear southern water and slow growth produce deeply mineral, metallic Angasi with excellent hazelnut complexity and umami depth. One of Australia's most remote and premium wild oyster harvests.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Clare Valley RieslingChablis Grand Cru
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
Cultivationwild-dredged · 5–8 yearsAppearancemedium-large · 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.Port Phillip Bay AngasiPort Phillip BayVictoria'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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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