Rising in rugged mountain ranges south of Sydney, the Clyde river system flows south through national parks and state forests into the Clyde Valley. The river then widens into a broad estuary before reaching the Pacific Ocean at the bustling coastal town of Batemans Bay. The Clyde waterway contains many significant wetland and seagrass areas and is recognised as a river of ‘High Conservation Value’.
Fed by pure and nutrient-rich waters from its protected upper catchment, the fast-flowing Clyde River has long been famous for its premium oysters. Australia’s Oyster Coast farmers in the Clyde have switched to the more sustainable basket-farming system, which means better and more consistent oysters.
Both Pacific and Sydney Rock oysters from the Clyde River – salty and sweet – are making their mark in high-end restaurants around Australia and are sought after in Asia. These distinctive river-fed oysters can be sampled at the farm gate and star on the menus in many Batemans Bay restaurants.