About Us

Our location

Our Birds Bay farm is nestled in a wide, sheltered inlet known as the Terranora Broadwater. It’s one of only four leases permitted to cultivate the native Sydney Rock Oyster in the Tweed River. From your table at The Oyster Shed, you can see our farm less than a hundred metres from the shore. We’re also exploring the potential of this location for growing other oyster species, such as the faster-growing Pacific.

The Journey of an Oyster

Every oyster begins its journey as a tiny, free-swimming larva. We use a system of slats to capture these larvae in the current. Once they settle on a surface, they are known as spat and begin their slow growth into the delicacies we serve. We raise our oysters in baskets strung on ‘tumbler lines’, utilizing the ebb and flow of the tides. Each oyster is washed, graded, and replaced in the baskets several times during its three-year growth cycle.

Our Commitment to Quality

The quality of our oysters is a testament to the health of our River. As primary producers, we collaborate with the local council to constantly monitor water quality. Factors like heavy rain can impact the water’s salinity and the oysters’ health, which is why we sometimes source oysters from our southern friends (and vice versa).

Freshness is Key

After years of patience and hard work, we’re now able to consistently harvest from our farm, serving up our own deliciously fresh oysters to seafood lovers who dine with us. We shuck onsite each weekend, ensuring the freshness that makes our oysters the best. Our Sydney Rock Oysters are creamy and tasty, prized for their flavour and texture. They may be smaller than their larger, paler cousins, the Pacific Oysters, but we’re also trialling growing Pacifics for a ‘meatier’ morsel. Whether you prefer them natural or dressed, fresh is always best.