Where to Eat the Best Oysters in Tasmania

Tasmanian oysters: history, heritage and types

Oysters are certainly nothing new to the diets of Tasmanians. Before Europeans arrived in the 18th and 19th centuries, native Angasi oysters (otherwise known as Southern Mud oysters or Australian Flat oysters) were an important part of the diet for many indigenous Aborigine peoples living in Tasmania, who were able to manage the oyster beds sustainably for thousands of years. After European settlers arrived in the late 1700s, however, things went downhill quickly. Sought after in early colonial Australia not only as an easily attainable food but also as an easily attainable (and therefore cheap) building material, Angasi oyster beds were harvested, scraped and dredged to the point of collapse by the late 19th century.

Since then, the native Angasi oyster (which is endemic to southern parts of Australia) has quietly been replaced by an introduced species, almost imperceptibly different (in terms of looks) from the Angasi: the Pacific oyster. This species is native to the western Pacific Ocean, and was first introduced to Tasmania’s cool southern waters (from Japan) in the 1940s, in the hopes of building an aquaculture industry. However, the Pacific oyster has proved incredibly well suited to Tasmania’s climate and oceanic conditions. Their ability to tolerate a wide range of depths and temperatures has subsequently led them to spread well beyond the original confines of aquaculture pens, thriving in areas ranging from exposed, intertidal estuaries to 40m below the ocean surface.

As a result, Pacific oysters have become by far the standard “Tasmanian oyster” you will see on fish and chip shop boards and restaurant menus. That said, recent efforts to bring back the Angasi oyster in a managed, sustainable way have been relatively successful, and if you’re really curious to taste this ancient local food source it can still be done!

When is the best time of year to eat Tasmanian oysters?

As anybody who has chased the famous Tasmanian Scallop Pie (see the article on FLT’s Tasmania blog) around the state will know, there are certain times of year that are better than others for tasting fresh Tasmanian shellfish. For oysters, this is typically from late autumn to early spring (broadly April/May to October), with peak season around June and July. Oysters should be avoided during the spawning season (January and February) when oyster beds are best left alone. 

The best places to eat oysters in Tasmania

Enough of the background. Here’s where you should go to get the best oysters in Tasmania.

Straight from the source:

Tarkine Fresh Oysters

The rugged wilderness of Tasmania’s northwest meets the fruits of Tasmania’s pristine waters at this down-to-earth yet elegant oyster farm and restaurant in Smithton. 

Melshell Oyster Shack

Drop by for some roadside shuckers at this popular Dolphin Sands stall. The farm behind it stocks restaurants across Australia, but you can’t get better than freshly shucked at the shack!

Freycinet Marine Farm

Probably the place on the East Coast to see the full spectrum of Tasmanian oysters from start to finish, you can take a guided tour over land and sea before sitting down to a full seafood feast (sourced locally) at the on-deck restaurant.

Get Shucked Oysters

Playful, fun, fresh and creative, Get Shucked has a fantastic, fully-licensed oyster bar that oyster lovers heading to Bruny Island won’t want to miss.

Barilla Bay Oyster Farm

Fancy tasting fresh Tasmanian oysters but don’t fancy a long car journey? Don’t worry – Barilla Bay is barely 15 minutes from Hobart, yet it offers serenity, superb fresh oysters, and awesome views over the Coal River Valley and the eponymous bay from where the oysters are harvested.

Blue Lagoon Oysters

A gem in Boomer Bay, Blue Lagoon is the only place on the Tasman Peninsula you can swing by and pick up fresh oysters straight from the farmgate. It’s also the only place you can find the elusive native Angasi oyster, raised on beds at the farm and available straight from the farmgate.

Hobart

The Drunken Admiral

An absolute institution, the Drunken Admiral has been dishing up hearty ales, delicious seafood dishes and plenty of seafaring fun on Hobart’s Old Wharf since the 1970s. There’s plenty of character with the quirky decor and its maritime/pirate vibe, which makes this a particularly good spot for families with kids.

Blue Eye Seafood Restaurant

This popular Hobart seafood restaurant is located just a stone’s throw from buzzing Salamanca Market. It is best known for its homemade sauces and grilled seafood (particularly for its namesake fish, blue eye trevalla), but they also do a fantastic fresh oyster.

Pearl + Co.

Floor-to-ceiling windows mean you get the best views over the boats and harbour, even in winter, at this exquisite Hobart waterfront restaurant that specialises in local seafood. You can expect freshly shucked oysters, served in a variety of delicious ways, along with fresh sashimi, wild-caught fish and an extensive cocktail menu.

Launceston

Cataract on Peterson

Cataract specialise in sourcing quality Tasmanian products and presenting them in intriguing ways – as highlighted by their trademark hot stone-grilled Tasmanian grass-fed steak, or their 12-hour Tasmanian lamb shoulder cooked in Tasmanian red wine. But it's the ‘Cataract Twist’ on their oysters that will get seafood lovers going here: ginger, spring onion and fresh coriander served over warm, soy sauce-infused oysters gives Tassie’s fresh produce a delicious, Asian-inspired twist.

Mudbar

Serving contemporary Australian dishes in chic modern digs overlooking the marina and waterfront, Mudbar offers one of the best modern dining experiences around Launceston’s Riverbend district. The fresh oysters don’t disappoint, served with a range of zingy vinaigrettes, and there’s an excellent Tasmanian whisky menu, too.

Hallams Waterfront

An absolute Mecca for seafood lovers in Launceston, Hallams don’t sugar coat their approach to oysters: they are freshly shucked, lightly dressed, and served full of that sea-salty ocean flavour (and the occasional bit of grit, for authenticity). There’s a number of fabulous seafood mains on offer, too, and as the name suggests a superbly scenic spot overlooking the Tamar River and Royal Park. 

Start planning your Tasmanian oyster odyssey

Want to find out more about visiting Tasmania? Want to know what else to do on a trip to Tassie? Head to First Light Travel’s Tasmania blog to find answers to any questions you might have, as well as articles on a number of different topics about Tasmania. You can also find a number of set self-drive Tasmania itineraries to take you around the island. Or, contact FLT’s Tasmanian travel experts to help customise your own personal itinerary!