Originating in the steep terrains 297 kilometres south of Sydney, the Clyde River carves its way southward through national parks and state forests, flowing into the Clyde Valley, within Yuin Territory. It then expands into a wide estuary before it merges with the Pacific Ocean near the vibrant seaside community of Batemans Bay.

This riverine ecosystem hosts numerous vital wetlands and seagrass habitats, earning it the status of a waterway of 'High Conservation Value'.

Subject to significant tidal influences from the ocean, the river showcases a dynamic salinity pattern. This interaction results in the formation of haloclines - layers of water with varying salt concentrations, contributing to the development of oysters with a balanced briny flavour.

The river's water, rich in suspended sedimentary nutrients, nourishes the oysters. This, along with the distinctive seagrass and the soft, muddy bottom of the riverbed, produces oysters known for their sweet, rich flavour, smooth texture, subtle saltiness, and gentle mineral notes. The Clyde River Rock Oyster is particularly noted for its creamy texture, especially from winter through spring.

The organic matter in the estuary, originating from the adjacent wilderness, settles in the river's sediment. The interplay of waters agitates these sediments, releasing nutrients that are then suspended in the water, providing the oysters with their characteristic savoury taste.