Located within the heart of Australia’s rock oyster coast lies the picturesque Wagonga Inlet, an ancient submerged river-valley nestled near the popular coastal town of Narooma, situated 366km south of Sydney, on Yuin Country. Appropriately named, Narooma originates from the indigenous Aboriginal term signifying ‘clear blue waters’.

Wagonga Inlet, characterized by its small catchment area with minimal freshwater influx and robust tidal movements, boasts a relatively high salinity level. This unique environment fosters a diverse array of marine life, including extensive seagrass beds and vital fish breeding grounds.

For generations, Wagonga Inlet has served as the habitat for extensive oyster farms nestled within the sheltered bays along its densely wooded shores, providing a rich food source derived from runoff during rainy periods.

Renowned for its briny essence, the Wagonga Rock Oyster thrives in this estuary, which boasts the lowest freshwater input among NSW systems, influenced significantly by oceanic tides. Its consistently high salinity, nearly matching that of the open ocean, contributes to its distinct character.

During the autumn through spring seasons, the Wagonga Rock Oyster reaches its peak creaminess, owing to the interplay of large tidal fluctuations and modern cultivation practices. This, alongside the medium sweetness characteristic of the Wagonga Rock Oyster, results from the tidal dynamics and mineral-rich environment, enriched further by high trace elements like zinc and copper, as well as the sandy seabed.

Infused with a signature medium umami derived from the suspended nutrients in the water, sourced from the extensive seagrass beds and fish nurseries, the Wagonga Rock Oyster offers a unique flavor profile. Expect an oceanic, briny forefront with a lingering mineral finish.