From farm to plate
Discover the Oysters of the Central Coast.
Our oysters are sustainably grown right here on the sunny Central Coast. They are grown in the oceanic waterways of Broken Bay and Brisbane Waters and are fast becoming a local (and not so local) seafood delicacy.
We grow two species of oysters, the already world-famous Sydney Rock Oysters known for their creamy flavour, richness and lasting sweetness and the beautiful Akoya pearl oyster which has a unique flavour profile, texture and subtle sweetness.
The newly grown Akoya oyster can be served not only raw, but cured, steamed, poached or fried. The delicate flavour, enhance with natural saltiness, adds a wonderful complexity and depth to the overall dining experience.
Good for people & Planet
Making most of the whole oyster.
Our home grown oysters (and world class pearls) take years to succesfully cultivate, which means that we’re extremely motivated to ensure that not an ounce of each oyster goes to waste. We’re partnering with some of the finest chefs/restaurateurs in the region and are very excited to be offering our rare and unique delicacy of the sea to the wider community of oyster lovers.
Our Akoya pearl oysters are great to eat all year around due to our farming techniques which allow them to thrive and build up large energy reserves which act as a fatty layer of protection. This layer, made of glycogen, looks good to the eye and also means that our oysters look creamy on top. All of this in turn enables chefs to keep Broken Bay Akoya oysters on the menu all year around!