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Sydney Rock oyster

A native Australian oyster and the one many Australians grew up on. Grown in the estuaries of the New South Wales coast, it is smaller than a Pacific, with a dense, creamy body and a deep mineral flavour that lingers.

Tasting notes: Mineral, Rich, Creamy, Long finish. Salt: Balanced. Texture: Creamy.

Grows in Wallis Lake & Merimbula, NSW (Estuary). Size: Small–medium. Season: Best Sep–Apr.

Fun fact: Rock oysters can stay alive out of the water for days longer than Pacifics, which may be why they travelled so well before fridges.

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