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.

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

Pair with

Clare Valley RieslingChablis Grand Cru
Always start here

The reference version.

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.

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

Everything below is measured against this plate.

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.
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