Sydney rock oysters are known for their ability to capture the flavour of the estuary in which they grow. Each estuary imbues a unique ‘merroir’ (mare-wär) upon the oyster in a similar way that different wine regions are known for their terroir.

Sydney rock oysters are filter feeders, feeding on algae and organic matter present in their marine environment. They are slow growing which allows them to take on the complex flavours of the estuary more so than other species of fast-growing oysters, like their Pacific cousins.

Sydney rock oysters from Sapphire Coast estuaries possess their own distinct merroir, reflecting the forests, seabeds and oceanic tides of the environment in which the oyster grew.

Sydney rock oysters are known for their deep and complex flavour, with 5 distinct pit stops:

Brine, Creaminess, Sweetness, Mineralisation, Umami