OUR OYSTERS
We sustainably grow Australian Akoya pearl oysters from our farm on the NSW Central Coast. We also farm and sell delicious locally grown Sydney Rock oysters and Angasi oysters.
Come and sample an Akoya pearl oyster on one of our tours at Broken Bay Pearl Farm Shellar Door.
WHERE OUR
AKOYA PEARL OYSTERS ARE GROWN
The waters of Broken Bay (including Brisbane Water and the Lower Hawkesbury) are a native home to the Akoya species. Our Akoya are grown in protected estuaries. Broken Bay is NSW’s only pearl farm and grows Akoya for cultured pearl production and for Broken Bay Akoya pearl oyster consumption.
WHERE OUR
AKOYA PEARL OYSTERS ARE GROWN
The waters of Broken Bay (including Brisbane Water and the Lower Hawkesbury) are a native home to the Akoya species. Our Akoya are grown in protected estuaries. Broken Bay is NSW’s only pearl farm and grows Akoya for cultured pearl production and for Broken Bay Akoya pearl oyster consumption.
TASTE THE
AKOYA PEARL OYSTER
The whole of the Akoya pearl oyster is edible, including the small white adductor muscle that joins the two shell together.
You’re probably wondering, what does an Akoya pearl oyster taste like? The unique flavour and texture allows the Akoya to be served not only raw, but cured, steamed, poached or fried. The delicate flavour enhanced with natural saltiness is perfect when eaten fresh from the shell. Adding flavour such as kaffir lime, lemon, garlic, ginger, shallots (to name a few), adds a wonderful complexity and creates a versatility and depth to the overall eating experience. We welcome you to join us at our Shellar Door to try our locally grown Akoya pearl oyster.
Our Managing Director James Brown demonstrates shucking an Akoya pearl oyster via the link below.
TASTE THE
AKOYA PEARL OYSTER
The whole of the Akoya pearl oyster is edible, including the small white adductor muscle that joins the two shell together.
You’re probably wondering, what does an Akoya pearl oyster taste like? The unique flavour and texture allows the Akoya to be served not only raw, but cured, steamed, poached or fried. The delicate flavour enhanced with natural saltiness is perfect when eaten fresh from the shell. Adding flavour such as kaffir lime, lemon, garlic, ginger, shallots (to name a few), adds a wonderful complexity and creates a versatility and depth to the overall eating experience. We welcome you to join us at our Shellar Door to try our locally grown Akoya pearl oyster.
Our Managing Director James Brown demonstrates shucking an Akoya pearl oyster via the link below.
WHOLESALE AKOYA PEARL OYSTER ENQUIRIES
Contact Liz for any wholesale enquiries at oysters@brokenbaypearlfarm.com.au
WHOLESALE AKOYA PEARL OYSTER ENQUIRIES
Contact Liz for any wholesale enquiries at oysters@brokenbaypearlfarm.com.au
regeneratively grown
FROM FARM TO PLATE
Discover the oysters of the Central Coast
We grow three species of oysters; the already world-famous Sydney Rock Oysters known for their creamy flavour, richness and lasting sweetness, the Angasi Oyster and the beautiful Akoya pearl oyster which has a unique flavour profile, texture and subtle sweetness.
All three species of oyster are sustainably grown right here on the sunny Central Coast of New South Wales. They are grown in the oceanic waterways of Broken Bay and Brisbane Water and are fast becoming a local (and not so local) seafood delicacy.
Rock and Pacific oysters have been harvested exclusively for seafood for centuries. Akoya pearl oysters have been farmed in NSW for 17 years by Broken Bay Pearl Farm. This has been exclusively for cultured pearl production due to the iridescence and lustrous colours of the inner mother of pearl (nacre) shell in Akoya.
As the inner shell from a rock oyster is opaque and chalky white, any pearl harvested from this shell would have no iridescence (shine) and therefore no value. The lucky consumers of Akoya may get to keep the striking iridescent shell that the oyster comes from.
Visit our Shellar Door to experience the delectable journey of our Akoya oysters from farm to plate.
Discover the oysters of the Central Coast
We grow three species of oysters; the already world-famous Sydney Rock Oysters known for their creamy flavour, richness and lasting sweetness, the Angasi Oyster and the beautiful Akoya pearl oyster which has a unique flavour profile, texture and subtle sweetness.
All three species of oyster are sustainably grown right here on the sunny Central Coast of New South Wales. They are grown in the oceanic waterways of Broken Bay and Brisbane Water and are fast becoming a local (and not so local) seafood delicacy.
Rock and Pacific oysters have been harvested exclusively for seafood for centuries. Akoya pearl oysters have been farmed in NSW for 17 years by Broken Bay Pearl Farm. This has been exclusively for cultured pearl production due to the iridescence and lustrous colours of the inner mother of pearl (nacre) shell in Akoya.
As the inner shell from a rock oyster is opaque and chalky white, any pearl harvested from this shell would have no iridescence (shine) and therefore no value. The lucky consumers of Akoya may get to keep the striking iridescent shell that the oyster comes from.
Visit our Shellar Door to experience the delectable journey of our Akoya oysters from farm to plate.
SUSTAINABLY GROWN
Known as ‘Guardians of the ocean’, our oysters are filter feeders which means they play a vital role in maintaining (and even restoring) degraded marine environments. They filter algae from the plankton and in the process clean the water – this helps sunlight penetrate which in turn promotes the health of seagrass and other underwater environments.
Pearling provides multiple services to surrounding ecosystems and communities. This includes employment, education and empowerment for people and extends to the protection of the marine environment – specifically the mangroves, seagrass and salt-marsh, known as the most efficient carbon sequestration substrates (‘blue carbon sinks’) on the planet.
SUSTAINABLY GROWN
Known as ‘Guardians of the ocean’, our oysters are filter feeders which means they play a vital role in maintaining (and even restoring) degraded marine environments. They filter algae from the plankton and in the process clean the water – this helps sunlight penetrate which in turn promotes the health of seagrass and other underwater environments.
Pearling provides multiple services to surrounding ecosystems and communities. This includes employment, education and empowerment for people and extends to the protection of the marine environment – specifically the mangroves, seagrass and salt-marsh, known as the most efficient carbon sequestration substrates (‘blue carbon sinks’) on the planet.
MAKING THE MOST OF THE WHOLE OYSTER
Our home grown oysters (and world-class pearls) take years to successfully cultivate, which means that we’re extremely motivated to ensure that not an ounce of each oyster goes to waste. We’re partnering with some of the finest chefs/restaurateurs in the region and are very excited to be offering our rare and unique delicacy of the sea to the wider community of oyster lovers.
Our Akoya pearl oysters are great to eat all year around due to our farming techniques which allow them to thrive and build up large energy reserves which act as a fatty layer of protection. This layer, made of glycogen, looks good to the eye and also means that our oysters look creamy on top. All of this in turn enables chefs to keep Broken Bay Akoya oysters on the menu all year around!
MAKING THE MOST OF THE WHOLE OYSTER
Our home grown oysters (and world-class pearls) take years to successfully cultivate, which means that we’re extremely motivated to ensure that not an ounce of each oyster goes to waste. We’re partnering with some of the finest chefs/restaurateurs in the region and are very excited to be offering our rare and unique delicacy of the sea to the wider community of oyster lovers.
Our Akoya pearl oysters are great to eat all year around due to our farming techniques which allow them to thrive and build up large energy reserves which act as a fatty layer of protection. This layer, made of glycogen, looks good to the eye and also means that our oysters look creamy on top. All of this in turn enables chefs to keep Broken Bay Akoya oysters on the menu all year around!
