Sydney Rock oysters are succulent and quite delicate.
They're almost 'flat' and if you shuck them, they appear yellow on the inside.
They taste rich and creamy with a slight hint of iodine and are more 'minerally' tasting than other types of oysters.
They take about 3 years to reach maturity. Their best season is from September to March coinciding with the Aussie summer and peak social season.
Farmed from the Oyster Coast South from Hervey Bay Queensland down to border of Victorian/NSW) and the waters of Albany, Western Australia.