On the daily oyster boards above our shucking station we showcase the best oysters available for your culinary pleasure and enjoyment. Come and indulge in the freshest oysters you can find.
The Pacific oyster was originally introduced into Australia from Japan and is now the most prolifically grown oyster. The Pacific oyster can be characterised by its fresh, clean and salty flavour. It prefers the cooler months and is available from March to early December.
The Sydney rock oyster is without a doubt one of the great eating oysters of the world. Characterised by its deep, rich and sweet flavour, the rock oyster has a lasting flavour that is unknown in other oysters and is truly unique.
The big daddy of all oysters is the Angassi and it is a unique and special oyster indeed. Sometimes known as the flat or native oyster it was one of the first known seafoods farmed in Australia by the Aborigines some 6,000 years ago. Full flavoured and textured, the Angassi is big, very rich and flavourful, with an almost meaty flavour and texture.