Wonboyn Lake is the southern gateway to Australia’s Oyster Coast and boasts cooler average water temperatures than any other estuary in NSW.

A large and remote estuary system, it’s located approximately 35km south of the historic whaling port of Eden at Twofold Bay, just a stone’s throw from the NSW/Victorian border on Bidwell Country. With Ben Boyd National Park just to the north, the catchment is fringed by the Nadgee Wilderness Zone and extensive state forests. The Wonboyn River feeds the estuary with nutrients it collects on its journey through the Ben Boyd National Park.

The lake itself is fully tidal, running into the rolling surf via a narrow channel at Disaster Bay. Harvested from crystal clear waters in the heart of this untouched wilderness area, Wonboyn’s oysters are super creamy and fruity.

Wonboyn has the greatest freshwater inputs and consequently the lowest salinity concentration of any estuary on the coast. Therefore, oysters from Wonboyn will exhibit the mildest brine flavour profile of any oyster. The Wonboyn Rock Oyster has a high level of creaminess, which is at its peak from late summer to early winter. The Lake has a narrow entrance to the Pacific Ocean and a small oceanic tidal exchange which means the salinity is always relatively low and the organic nutrient levels from the Wonboyn River remain high - helping to deliver good gonad condition and medium level of sweetness in the oyster.

Freshwater influences bring nutrients off the land to deliver oysters that are plump, creamy and have distinct vegetal notes and a medium level of minerality. The estuary boasts a thriving micro- algae population that thrives from nutrient rich muddy and silty seabed, which deliver an oyster that packs a real umami oomph.