Camden Haven Rock Oysters, known for their delicious combination of creaminess and long-lasting brininess, are grown in the Camden Haven River located 380 kilometres north of Sydney on the NSW Mid North Coast.

The Camden Haven estuary consists of two major lakes, Watson Taylor Lake and Queens Lake connected to the ocean by the Inlet of Camden Haven. The estuary is known for keeping its salinity levels generally high which results in shorter closures than other harvest zones and provides the signature high level of brininess. The river system contains many significant areas of seagrass, saltmarsh, mangroves and wetlands all contributing to the subtle umami flavour of the Camden Haven Rock Oyster.

Camden Haven is a small catchment that is surrounded by pristine State Forest and National Park with minimal urban development or industry. The landscape is dominated by the heavily forested North Brother Mountain (Dooragan) which rises almost 500m above the towns and is a spiritual place for the local Aboriginal community.

There are three harvest zones, each with distinct merroirs. Gogleys Lagoon is located only 300m to the river mouth; this proximity means it rarely loses its salinity and oysters harvested here have the highest levels of brine. Oysters from Stingray Creek are generally creamier with umami influenced by the river systems’ significant areas of seagrass, saltmarsh and mangroves. The third harvest zone, Hanleys Point, also produces creamy oysters with a subtle umami and minerality. All three harvest zones are influenced by oceanic water.

Camden Haven Rock Oysters tend to have a deep concave shell shape due being single seed and shaped early in the farming process. The flesh is a light yellow with a generous yield. The Camden Haven Rock Oyster peaks in summer with its signature creaminess and bold briny flavour.