After a swim in the pristine waters of the Pambula River mouth take a journey up river to Pambula Lake. Broadwater Oysters sits on its western banks facing a row of bobbing oyster punts and the oyster leases behind them. Tacked onto the end of the oyster sheds, you’ll find a counter and deli room. The smokehouse seafood ($29) tasting board is a way to sample across their wares: smoked salmon, cured ocean trout and their smooth, subtle oysters with lemon, cucumber, fingerlime, bread and crackers to create your own flavour sensations. The cured ocean trout was a particular star.
The premium oysters ($18/6) have enough flavour to handle a Japanese-inspired upgrade ($4) with marinated wakame, pickled ginger, cucumber and a dab of wasabi-lime mayo. And, if you like what you tried, you can take home these beauties for $20/dozen unshucked. It’s a pretty good price for a restaurant-grade oyster between three and four years old that the oyster farmer has handled about seventeen times on its way to your plate.
Though it’s hard to beat the opportunity to kick back at a shaded picnic table and let someone else do the shucking for you, particularly when the beverage list is so good! Brewed using Ryefield Hops grown up the road in Bemboka, the Dangerous Ales Brewing Co Hazy Pale Ale ($9) is a delightful, floral drop that’s all too easy to put away. We also try the Tathra Hotel’s Humpback Brewery First Calf Pale Ale ($8) that drank a fraction too malty for me. You can pick up some of the Milton-brewed Dangerous Ales craft beers to take home at Tathra Cellars.
broadwateroysters.com.au/
