Foodbomb seafood wholesale suppliers across both Sydney and Melbourne offer a selection of Oysters throughout the year. Like other fresh seafood, the origins of Oysters are highly dependent on seasonality. With Sydney Rock Oysters best between August and March; and Pacific Oyster peak season from April to September - August is the perfect time to enjoy both types!
When ordering Oysters for your venue's menu, you really need to consider the location that the oysters are coming from. Each region, no matter if they are Sydney Rock or Pacific Oysters, will create different flavour profiles.
Are you after premium Royal Miyagi, South Australian or Tasmanian Pacific Oysters? Or alternatively some rich Sydney Oysters? Victorian venues can access all of these with our amazing Foodbomb suppliers. Check out Ocean Made Seafood, Nationwide Seafood or Regal Seafoods.
From large plump Pacific Oysters from Smokey Bay, Bruny Island and Coffin Bay to delicate Sydney Rock Oysters from Merimbula, Pambula, Port Stephens and Wallis Lake, NSW venues are spoilt for choice! Check out Foodlink, Fishboy Seafoods and M & G Seafood Wholesalers.