Located approximately 590 kilometres north of Sydney within Gumbainggir territory, this river is characterised by its slender path that runs parallel to the coastline, featuring a narrow opening to the sea. The tidal movements here are moderate, which facilitates the movement of nutrients and algae from the sea through the oyster farms.

Originating from the coastal mountain ranges about 9 kilometres west of its sea entrance, the river's freshwater contributes to producing oysters with a balanced briny taste.

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The landscape of the river's catchment area is such that the freshwater flows through areas of native bushland, encountering marine plants like seagrass, mangroves, saltmarshes, and various types of large seaweeds, enriching the water with land-based nutrients and organic material.

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The strategic positioning of the oyster farms at the confluence of sea and river water creates an ideal habitat with abundant food and moderate salinity levels. The riverbed, comprised of sand, silt, and seagrass, in conjunction with contemporary aquaculture methods, results in oysters that are known for their mild sweetness, low mineral and umami content, but are nonetheless rich and creamy, especially during the summer peak season.

Flavour Profile

Delicate, soft and fresh, light brininess and a big umami finish.