Sydney rock oysters are not to be confused with Pacific oysters which are their larger, less succulent, far more rubbery cousins. The Sydney oyster is smaller, softer and has a more distinctive taste. It takes about three years to reach maturity, while the Pacific takes 12 to 18 months.
Sydney lies in the centre of some of the best oyster-producing regions in the world, from Port Hacking and the Georges River to Broken Bay. The commercial cultivation of Sydney rock oysters began only in 1872. The Sydney Rock Oyster is native only to the east coast of Australia and is highly sought after for it’s sweet taste and creamy texture.
Oyster connoisseurs love them with just a squeeze of lemon juice, and a hint of ground black pepper after being freshly shucked. What would a Sydney weekend be without a plate of raw oysters, followed by prawns and a Hunter Valley Semillion, all whilst kicking back with a pair of Waratah UGGS.