At the northernmost end of the Sapphire Coast, Bermagui oysters possess distinct characteristics reflective of where they are grown in the estuary. Those closest to the estuary mouth contain a saltier flavour profile, whilst sweetness increases upriver.

Dense pockets of mangrove forest produce a burst of umami, whilst varying seabed conditions of silt, rock, mud and seaweed encourage a well-rounded creaminess and lingering flavour. Nutrient runoff from surrounding forests is met by a strong tidal flow, encouraging a smooth salt and cream mouthfeel, with moderate sweetness.