Rising in rugged mountain ranges 297km south of Sydney, the Clyde River system flows south through national parks and state forests into the Clyde Valley, Yuin Country. The river then widens into a broad estuary before reaching the Pacific Ocean at the bustling coastal town of Batemans Bay.

The Clyde waterway contains many significant wetland and seagrass areas and is recognised as a river of ‘High Conservation Value’.

The river experiences large oceanic tidal fluctuations, creating a unique and variable salinity profile. These fluctuations create haloclines - bands of water with differing salinity concentrations and help create an oyster with a medium level of brine.

The suspended sedimentary nutrients in the water fatten the oysters, and coupled with the unique sea grass and muddy seabed creates a sweet, creamy oyster with a crisp texture, light brininess and mild minerality. The Clyde River Rock Oyster has a high level of creaminess which is at its peak from Winter thru until Spring.

The organic nutrients found in the Clyde River estuary are derived from the surrounding bushland and subsequently settle in the riverbed sediment. The mixing of water releases nutrients from the sediment, which become suspended in the water, which the oysters feed on to gain their trademark high level of umami.