Pambula Lake, also known as Broadwater, is just south of Merimbula on the far south coast of New South Wales, some 463km south of Sydney.

The Pambula River floodplain was a rich source of food for the Thaua people of the Yuin nation for many thousands of years and the shoreline is dotted with middons found on the river bank still today. Rock Oysters have been farmed here for over 100 years because the conditions are ideal.

Fresh water flows down the Pambula and Yowaka Rivers and meets with incoming tides from the Pacific Ocean. This daily exchange creates the clean, clear waters of the lake – perfect for growing the finest Rock Oysters.

The Pambula Rock Oyster has a high level of brine. The estuary has a high oceanic tidal exchange and combines freshwater from the two rivers with the nutrient rich water coming from the ocean to help boost the oyster’s natural salinity levels. The oceanic influence delivers trace elements such as zinc and copper to the oysters that deliver high levels of minerality.

They are full, plump with a medium level of creaminess, which is at its peak from Autumn thru until Spring. With a muddy, silty and seagrass rich seabed Pambula produces a full, plump oyster that benefits from the high concentration of available micronutrients found in the freshwater system, which delivers an oyster that embodies a medium level of umami.