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The Spots to Hit Up for the Best Oysters in Tasmania
Whether you prefer natural or baked, sweet or briny, you’ll find the best oysters of your life in Tasmania.
Tasmania produces some of the finest oysters in the world, and the reasons are not mysterious: cold, clean water, unhurried farming, and an island’s instinct for doing one thing exceptionally well. Get Shucked on Bruny Island is the place most visitors make their pilgrimage; Freycinet Marine Farm near Coles Bay offers something rarer still, the chance to harvest your own.
For the considered restaurant experience, Ogee on Murray Street in Hobart is the benchmark. This guide covers the best across the state.
Best Oyster Farm Experiences in Tasmania
Get Shucked
Get Shucked is the Bruny Island oyster stop that makes geography part of the order. In Great Bay, the lease buoys sit across the road and the processing shed waits behind the bar, so the bay-to-bar promise feels gloriously literal. Order the signature mixed dozen: four natural, four Kilpatrick, four panko-crumbed, one tidy argument for letting the island feed you. There’s even a drive-through window, because Tasmania has a fine sense of humour.
Where: 1735 Bruny Island Main Road, Great Bay
Cost: From $19 (half dozen natural); signature mixed dozen $39
Need To Know: Walk-ins only, no bookings required. Open daily 9:30am to 4:30pm; kitchen closes 3:45pm, natural oysters available until 4:30pm. 10% surcharge on Sundays and public holidays. Allow up to 20 minutes for cooked oysters during busy periods.
Sitchu Tip: The kitchen closes at 3:45pm and cooked options can sell out before that on busy days — arriving by midday gives you the full menu and a table in the sun.
Barilla Bay
Barilla Bay is Tasmania’s most civilised pre-flight oyster detour. Five minutes from Hobart Airport, this Cambridge oyster farm has worked the cold waters of south-east Tasmania since 1980, turning convenience into something far more delicious than terminal food. Book a farm tour for the spat-to-table story, with Gillespie’s Ginger Beer and Candy Abalone in the mix, or head upstairs for lunch, dinner from Thursday to Saturday, and Pacific oysters dressed several ways.
Where: 1388 Tasman Highway, Cambridge
Cost: $$; lunch from approximately $60 per person
Need To Know: Restaurant open for lunch Monday and Thursday to Sunday, 11am to 2:30pm; dinner Thursday to Saturday, 5pm to 7:30pm. Restaurant closed Tuesday and Wednesday. Retail shop open seven days, 9:30am to 5pm. Farm tours run on selected days and bookings are essential, so check the website before visiting.
Melshell Oyster Shack
Melshell Oyster Shack has the rare Tasmanian magic of looking wildly casual while being deadly serious about the shellfish. At Dolphin Sands, the blue van sits by Great Oyster Bay with waterfront tables, gold and silver oysters, local wine and seafood kebabs you cook yourself at the table. Stay for a shucking lesson, wander the shell garden, then order the golds side by side with the silvers. Research has never tasted so excellent.
Where: Melshell Oyster Shack, 9 Yellow Sandbanks Road, Dolphin Sands
Cost: From $28 per dozen natural oysters; seafood kebabs $10 each
Need To Know: Open Monday to Friday, 10am to 4pm. Closed weekends and public holidays. Fully licensed, with waterfront seating, takeaway, local wine and beer. Check the website before making the drive.
Sitchu Tip: The gold oysters are the ones to chase. Order gold and silver side by side on your first visit, then pretend it’s educational.
Freycinet Marine Farm
Freycinet Marine Farm is where Tasmania’s east coast seafood obsession gets its boots wet. At Coles Bay, the state’s only mussel farm turns oysters, mussels, rock lobster, scallops, abalone and local wine into a Great Eastern Drive essential. Book the Oyster Bay Tours wading experience to step onto the lease in waders, learn to shuck, then eat oysters and steamed mussels with Riesling.
Staying dry? The farm gate still makes a handsome case for lunch.
Where: Freycinet Marine Farm, 1784 Coles Bay Road, Coles Bay
Cost: Farm gate from market price; Oyster Bay Tours wading experience from $170 per person
Need To Know: Tours must be booked in advance via Oyster Bay Tours. Farm gate open daily, September to May from 9am to 5pm with kitchen closing at 4pm; June to August from 9am to 4pm with kitchen closing at 3pm. Located on the Great Eastern Drive, approximately 2.5 hours from Hobart.
Sitchu Tip: Book the wading tour if Freycinet is the main event. Drop into the farm gate if you’re driving through after Wineglass Bay and want oysters, mussels and local wine without changing into waders.
Blue Lagoon Oysters
Blue Lagoon Oysters is the Boomer Bay farm gate for oyster obsessives who like their detours with a little rarity. Between Marion Bay and Dunalley, its lease sits a 10-minute barge trip from land, shaped by ocean currents, forests and seagrass meadows. Pacific and Tassie Gold oysters appear year-round, but winter belongs to the Angasi: Tasmania’s native flat oyster, slow-growing, mineral-edged and sold through this farm gate from late May to September.
Where: Blue Lagoon Oysters, 98 Bay Road, Boomer Bay
Cost: Prices vary; check the website or call ahead before visiting
Need To Know: Located just off the Arthur Highway before Dunalley, around 40km from Hobart Airport. Open Monday and Tuesday 10am to 3pm, Wednesday to Sunday 10am to 4pm. Call ahead for current availability, especially for Angasi oysters. Bring a cooler bag and ice if taking oysters home.
Sitchu Tip: The Angasi is the winter prize. Visit between late May and September for one of Tasmania’s rarest farm-gate oyster experiences.
Tarkine Fresh Oysters
Tarkine Fresh Oysters pulls Tasmania’s oyster trail north-west, to Smithton and the banks of the Duck River. The farm sits five minutes from the cafe, so the oysters arrive with almost no time to lose their nerve: shucked fresh daily, sharply priced and ready natural, Kilpatrick, Mornay, Rocky Point or garlic parmesan panko. Order the Tarkine mix tray for the full baked parade, then build it into a Stanley or Tarkine wilderness detour.
Where: Tarkine Fresh Oysters, 21 West Esplanade, Smithton
Cost: From $14 half dozen shucked; $24 dozen shucked; baked trays available
Need To Know: Retail and takeaway open Tuesday to Friday, 10am to 3pm. Saturday hours vary across the venue’s own pages, so check before visiting. Seated cafe dining runs Tuesday to Saturday, 11am to 2pm, with bookings preferred. Closed Sundays, Mondays and public holidays.
Lease 65
Lease 65 is the east coast oyster stop for people who prefer their pilgrimage without table service. On Binalong Bay Road near St Helens, the oysters come straight from the lease below and land in your hands with no dressing, no dining room and no ceremony. That’s the charm. Buy a dozen shucked, bring cash, then carry them towards the Bay of Fires and eat them on the rocks like you’ve understood Tasmania. This is not a garnish situation; it’s an east coast rite.
Where: Lease 65, 444 Binalong Bay Road, St Helens
Cost: Around $25 per dozen shucked; live unshucked oysters may also be available
Best For: Food lovers, locals, visitors, budget-friendly, nature lovers
Need To Know: Cash only, takeaway-style roadside stop, with no tables or seating on site. Opening hours can vary, so call ahead or check locally before making the drive. Bring your own dressing, crackers, cooler bag and cash.
The Best Oyster Restaurants in Hobart
MARIA
MARIA is the polished end of Tasmania’s oyster trail: not a roadside dozen, not a farm-gate slurp, but a composed opening act on a Mediterranean-leaning chef’s menu. The Brooke Street Pier dining room runs on a $140 set menu only, with oysters currently dressed in wild fennel pollen mignonette — a small, briny, aromatic course that makes a strong case for Hobart’s fine-dining approach to the state’s seafood. The room looks out over the harbour, the wine list leans Mediterranean and Tasmanian, and the six-seat kitchen bar is the booking to chase if you want the closest view of the action.
Suburb: Hobart CBD (Brooke Street Pier)
Price Guide: $$$
Best For: Special occasion, Date night, Wine lovers, Long lunch, Waterfront
Need To Know: Set menu only at $140 per person; no à la carte. Bookings open 90 days in advance and are essential — reservations fill quickly. Dietary requirements accommodated with advance notice. Restaurant Maria
Sitchu Tip: The six-seat kitchen bar is the most immersive option — book it specifically if you want to watch the kitchen work and have each course presented by the chefs directly.
Pearl + Co
Pearl + Co is Hobart’s most committed oyster address: a waterfront seafood restaurant with a year-round oyster bar and an annual winter Festival of Oysters that turns the cold months into a very good excuse for another dozen. Set inside the Mures building on Victoria Dock, the venue opens daily from midday, with floor-to-ceiling windows over the harbour and a deck made for salty air, Tasmanian wine and seafood without overthinking it. The menu runs from natural oysters to sashimi, crudo, scallops and seafood pasta, backed by a strong cocktail list and plenty of local bottles. Happy hour lands nightly from 4pm to 5pm, which is exactly the sort of Hobart timing we support.
Suburb: Hobart CBD (Victoria Dock, Mures Building)
Price Guide: $$
Best For: Date night, Waterfront, Wine lovers, Cocktail lovers, Locals, Group dining
Need To Know: Open daily from midday. Walk-ins are welcome, though bookings are smart on weekends. The entrance is inside the Mures building — turn right and follow the green hallway to find the venue.
Sitchu Tip: Time your visit for winter if you can. Pearl + Co’s Festival of Oysters and Thursday-night Ember Menu bring smoked oysters, seasonal seafood and open-flame cooking to the deck, making it one of Hobart’s strongest cold-weather seafood moments.
Franklin Wharf, Hobart
Mures Upper Deck
Mures Upper Deck has the kind of seafood credibility most waterfront restaurants can only gesture at. The family business runs its own fishing vessels, Diana and Selkie, with line-caught Tasmanian fish moving from boat to kitchen with very little daylight between. Oysters are the reason to book this winter, though: from May to August 2026, Upper Deck is serving $3 natural Pacific oysters all day, every day, with lemon and very few reasons to stop at six. The room sits above Victoria Dock with a more grown-up register than the venues below, making it a strong Hobart pick for oysters, Tasmanian wine and a proper seafood lunch by the water.
Suburb: Hobart CBD (Victoria Dock)
Price Guide: $$$
Best For: Special occasion, Waterfront, Wine lovers, Date night, Visitors
Need To Know: Bookings are strongly recommended, particularly for dinner and weekends. A 15% surcharge applies on public holidays. The $3 oyster offer runs from 5 May to 31 August 2026 for natural Pacific oysters with lemon only, while stocks last; other oyster preparations are charged at standard menu pricing.
Sitchu Tip: Winter 2026 is the moment. At $3 a pop, this is one of Hobart’s sharpest-value oyster sittings with harbour views — order a dozen, then decide how sensible you feel from there.
Bar Wa Izakaya
Bar Wa Izakaya is Hobart’s oyster loophole. Every day from 4pm to 6pm, oysters are half price with any drink purchase, which makes this Elizabeth Street izakaya one of the city’s easiest ways to turn an ordinary afternoon into a small seafood event. The kitchen moves with the day, so the oysters might arrive natural with lemon, sharp with sanbaizu, or hot from the fryer as tempura. That unpredictability is part of the pleasure. Share plates run from midday until late seven days a week, ramen holds court at lunch, and the full menu stays in play through happy hour.
Suburb: North Hobart
Price Guide: $
Best For: Date night, Budget-friendly, Late night, Locals, Food lovers
Need To Know: Bookings recommended but not essential. Groups of 15 or more must email in advance. Menu changes daily and is not available online — email ahead if you have specific dietary requirements. 2-hour seatings by default.
Sitchu Tip: Sunday from midday brings $15 Kosho Marys alongside the oyster menu — one of the better value afternoon sessions in Hobart.
Marla Singer
Marla Singer is the neighbourhood counterpoint to Hobart’s waterfront options: a small, produce-driven wine bar in Bellerive where the menu is built around fresh, local ingredients and a thoughtfully curated selection of natural and organic wines. Oysters appear on the menu with dressings that change seasonally — elderflower and blackberry mignonette have both appeared, driven by what is available rather than a fixed preparation. The venue opens Wednesday and Thursday 8am to 3pm, and Friday, Saturday and Sunday from 8am through late.
Suburb: Bellerive
Price Guide: $$
Best For: Date night, Wine lovers, Locals, Long lunch, Solo dining
Need To Know: Closed Mondays and Tuesdays. Wine bar trading Thursday through Sunday from 8am late. The oyster preparation changes with the season — check the current menu via Instagram before visiting.
Sitchu Tip: Bellerive is a ten-minute drive from the CBD across the Tasman Bridge — easy to overlook, but the room feels genuinely local in a way that the waterfront precinct rarely does.
Ogee
Twenty-eight seats, an open kitchen, and a large wooden island that puts you close enough to the action that you stop thinking of Ogee as a restaurant. Matt Breen’s menu changes every week — whatever is actually good right now, nothing more. When Jon’s Reserve oysters are available, order them without deliberating: hand-graded over three years, they are the oysters Hobart’s serious eaters talk about in the slightly proprietary way people discuss things they feel they discovered first.
Suburb: North Hobart
Price Guide: $$$
Best For: Date night, Special occasion, Wine lovers, Solo dining, Locals
Need To Know: Open Thursday and Friday from 5pm, Saturday and Sunday from noon. Bookings recommended but walk-ins welcomed. Jon’s Reserve oysters are seasonal and not always available — call ahead if they are the reason for your visit.
Sitchu Tip: The counter seats facing the open kitchen are the best in the room — you watch each dish come together and the chefs will talk you through what is on. Request them when booking.
The Best Oyster Restaurants in Launceston
Stillwater
There is a particular kind of Tasmanian restaurant that does not need to announce itself. Stillwater has been here since 2000, inside an 1830s flour mill on the Tamar River, and the building has done most of the work ever since — original timber, high ceilings, light coming off the water in the way it only does in the north of the island. The kitchen works in the same spirit: Lease 65 oysters from the East Coast, the same ones people drive out of their way to eat straight from the farm gate at St Helens, appear on the menu alongside Flinders Island lamb and wallaby. If you arrive early, the wine bar next door is the right place to start — a half dozen and a glass of something cold before the room fills up.
Suburb: Launceston CBD (Ritchie’s Mill)
Price Guide: $$$
Best For: Special occasion, Date night, Wine lovers, Long lunch, Waterfront
Need To Know: Breakfast no longer served. Lunch and dinner service. Bookings strongly recommended. Private dining available for groups of 12 to 15 — enquire via the website.
Sitchu Tip: The wine bar next door is a lower-commitment way in — a glass and a half dozen oysters before dinner elsewhere in Launceston is a very good way to spend an hour.
Havilah
Havilah understands the old truth of oysters: they are better with good wine, close quarters and no one rushing the table. On Charles Street in Launceston, Boomer Bay oysters arrive dressed with lime and chilli, ready to be chased by something from the cellar — and this cellar has real authorship behind it. Havilah is the tasting room for Ricky Evans’ own labels, Two Tonne Tasmania and Woodlawn, so the person steering you towards a bottle may well have made it. The room is small, handsome and easy to settle into, all concrete, Tasmanian timber and conversations that drift between tables. The kitchen runs until 9pm, with charcuterie, cheese and whatever else the evening requires carrying things on from there.
Suburb: Launceston CBD (Charles Street)
Price Guide: $$
Best For: Wine lovers, Date night, Solo dining, Locals, Late night
Need To Know: Open Wednesday to Sunday from 4pm. Kitchen open until 9pm; cheese and charcuterie available all night. Walk-ins welcome for drinks; bookings required for dining. Groups of six or more for dinner — contact via email.
Sitchu Tip: Sunday operates as a cellar door for Two Tonne Tasmania and Havilah wines — if you want bottles to take home, Sunday afternoon is when the full range is open for tasting by appointment.
Mudbar
Mudbar has the most useful oyster offer in Launceston and almost nobody outside the city knows about it. Every Thursday from five to six, the kitchen sends out half-price mixed oysters alongside a glass of Tasmanian sparkling — nahm jim, ponzu with pickled ginger and wakame, natural, tempura with ginger and chilli lime — for well under thirty dollars. Outside of that hour, the oyster bar runs all day from eleven, sourced from farms around the state with the provenance rotating by season. Ask your waiter which lease the current batch came from; they will know. The room sits right on the North Esk River at the Seaport, with outside tables that catch the afternoon light in a way that makes it genuinely difficult to leave before the dinner crowd arrives.
Suburb: Launceston (Seaport)
Price Guide: $$
Best For: Date night, Group dining, Locals, Waterfront, Food lovers
Need To Know: Open seven days from 11am. Bookings advisable; walk-in tables available daily. Thursday Oyster Hour runs 5pm to 6pm. Functions and private dining available.
Sitchu Tip: Thursday Oyster Hour is the best-value sitting in Launceston for oysters. Half a dozen mixed preparations and a glass of local sparkling for well under $30. Worth planning the whole afternoon around.
Tasmania’s oyster trail is as much about the journey as the shell: farm gates beside cold bays, waterfront bars with a dozen on ice, and restaurants that understand exactly what to do with the state’s clean, briny bounty. Make room post-feast for on-the-road adventures and national park exploring.
