SYDNEY ROCK OYSTER FARM TOUR - Sep 2026
On an overcast Monday, 28th September, our group of 11 selected the basic tour of the historic, family-run Sydney Oyster Farm, starting from Kangaroo Point Boat ramp near the Estuary Restaurant off the old Pacific Hwy.
Joining about 7 other couples we ‘oyster boated’ - definitely not a Viking cruise – following Long Island, under the Hawksbury River railway bridge, between Dangar Island and Brooklyn, to Mud Point. Before reaching the oyster leases, we were hit by a small squall (umbrellas were supplied). Fortunately, it did not last long and we could continue.
The granddaughter of the founder of the enterprise, explained how Sydney Rock and Pacific oysters are cultivated and shared some of the challenges the industry had faced recently – weather and disease (the QX disease (short for "Queensland Unknown") is a highly destructive condition affecting oysters).
After sharing an extensive overview of how oysters are grown from larvae to spats (spats being the juveniles) we set off for the oyster shucking and eating experience, passing Little Wobby, Dangar Island and then across the river to the shores of the Brisbane Water NP.
Our leader, Bjorn, shows us how to shuck
For those that do not enjoy oysters, tasty fresh prawns were an option. Opening an oyster on a boat is not as easy as we imagined, but in the end the process was mastered, and plenty of oysters were consumed, in some cases with the help of a ‘sip’ of wine.
Most of the other visitors had enrolled for the ‘Immersive’ experience and had to don waders and shuffle from the boat to tables placed in the water and there enjoy oysters, prawns and wine. We left them there, returning to Kangaroo Point and a short drive to the Mooney Mooney Club where the group enjoyed lunch – surprising how much we all ate after 12 (or more) lovely Sydney Rock oysters!
This outing was a marvellous experience and in the end the weather was kind.
All aboard the oyster boat.
Sydney Rock Oysters clinging to a mangrove stick
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The granddaughter of the founder explains the differences between Pacific (right) and Sydney Rock oysters
