At the heart of Australia’s Oyster Coast lies the beautiful Wagonga Inlet, an ancient drowned river-valley located near the popular coastal township of Narooma, 366km south of Sydney, on Yuin Country. Aptly, Narooma is derived from the local Aboriginal word meaning ‘clear blue waters’.

As a small catchment with low freshwater inflows and a good tidal exchange, the inlet is relatively saline. This accounts for the estuary’s wide range of marine life, extensive seagrass beds and fish nursery areas.

Wagonga Inlet has long been home to extensive oyster leases located in the bays along its densely forested banks that provide a valuable food source from run off during times of rain.

The Wagonga Rock Oyster has a high level of brine. This estuary has the lowest freshwater input of any system in NSW, with a large oceanic tidal influence. The salinity is consistently high and is almost equal to the open ocean.

This Rock Oyster has a high level of creaminess which is at its peak from Autumn thru until Spring. The large oceanic tidal fluctuations, coupled with our modern growing techniques, result in a medium level of sweetness that the Wagonga Rock Oyster is famous for. The tidal fluctuations experienced in Wagonga also bring high trace elements such as zinc and copper and when combined with the highly saline environment and sandy seabed, deliver a long lasting mineral finish to the Rock Oysters. The oyster’s signature medium level umami comes from the suspended nutrients in the water from the extensive seagrass beds and fish nurseries.