The famous Sydney Rock Oyster is a smaller variety native to Australia and New Zealand. Brought live to you for the freshest tasting experience.
Sydney rock oyster - Saccostrea glomerata
Origin : Australia
Nutritional information (per 100g portion)
Kcal : 89.0000
Protein (g) : 14.6
Carbohydrate (g) : 0.8
Sugars (g) : 0.1
Fat (g) : 2.9
Cholesterol (mg) : 71
Sodium (mg) : 378
Grown on the east coast of Australia in rivers, lakes, and bays. Incredibly varied in their shape, colour, texture and flavour depending where they are farmed. Takes at least three years to grow ready for harvest.
Smaller, softer with rich creamy flavour, and soft and buttery mouthfeel.
Keep alive till ready to serve. Keep in the shell with cup side down to retain moisture (damp cloth covering them). Keep chilled (but not in ice or water). Best to eat as soon as possible.
To best savor the flavour, enjoy “au naturel”, slurping the oyster meat and liquid “right from the shell”. Serve the oysters raw on bottom shell (top shell removed) on bed of ice with slice of lemon or vinegar seasoning or Tabasco sauce. Have a small fork to detach the meat if necessary. Cooked option include oyster Kilpatrick and oyster mornay.