Sydney Rock Oysters – Large

Description

Despite their name, Sydney Rock Oysters are not only grown in Sydney but also in estuaries from south east Queensland all the way down to the Victorian border. Native to Australia, this species makes up 90% of New South Wales oyster production and has a unique taste that is popular with restaurants and oyster afficionados. They take 3-4 years to reach market size, with a boutique market for 4-5 year old Sydney Rock Oysters that fetch higher prices in top end restaurants.

An oyster reflects the taste of the marine environment it comes from (known as “merrior”), with factors like salinity, seabed type and vegetation all playing a part. Grown in a nutrient rich environment with an abundance of wetlands where two rivers meet the ocean, the Shoalhaven Rock Oyster offers a well balanced salty, sweet flavour with a mineral finish in a satisfying zing. In peak condition its meat is plump, creamy and crisp to the bite, with a deeply cupped and fan-shaped shell. Shoalhaven Rock Oysters are in peak season from mid-summer to late autumn.