Signature Oysters: Consistency, Innovation, and Regeneration on the Mighty Clyde
A collective of farmers who value consistency, innovation and quality in NSW's Oyster centre of Clyde River.
— An Australian native Sydney Rock Oyster
An oyster, shaped by the Clyde
On the South Coast of New South Wales, the Clyde River winds through three national parks and ten state forests before meeting the sea at Batemans Bay. Here, in the heart of one of Australia’s most pristine estuaries, Signature Oysters has built a reputation for quality, consistency, and environmental leadership. Founded in 2014 as a small, family-run farm, Signature Oysters is now a collective of independent farmers, united by a shared commitment to the native Sydney Rock Oyster and the unique waters that shape its character.
The Clyde River is more than a backdrop—it’s the lifeblood of the region’s oyster industry. Producing over 42,000 dozen Sydney Rock Oysters each year—more than half a million individual oysters—the river is classed as “regionally important,” ranking fifth in volume among all NSW estuaries. The estuary’s clean, clear waters and diverse ecosystem provide the ideal conditions for oyster cultivation, and its cultural significance to the Yuin First Nations adds a deeper layer of meaning to every harvest.
Practice: What They Do and How They Do It
Signature Oysters is defined by innovation and a relentless focus on quality. The collective has pioneered the use of flip farm systems—an approach that not only improves the consistency and grade of oysters but also supports sustainable labour practices. Each year, over 400,000 oysters are meticulously grown, harvested, and graded to meet the exacting Signature standard, delighting both online customers and more than 30 restaurants across Australia.
The region’s environmental health is central to Signature Oysters’ success as the product is a direct reflection of the quality of the water. Consistently, the estuary rates amongst the highest of all NSW estuaries, underpinning the river’s reputation for producing oysters that can be eaten straight from the water—clean, and true to place.
Regeneration Over Sustainability
Oyster farming on the Clyde is more than a business—it’s a regenerative force. Oysters are often cited as having a net positive impact on water quality, serving as natural filters that remove excess nutrients and provide habitat for marine species. Rigorous monitoring of the waterway goes hand in hand with the production of a high quality oyster, and Signature is no exception. This collective have led the pack, to ensure there is clear connection between farming practice and ecosystem wellbeing.
Provenance and Innovation
Provenance is at the heart of Signature Oysters’ story. Every oyster can be traced back to the river, the farmer, and the unique conditions of each season. The collective’s commitment to innovation—whether through new farming systems or the adoption of best-practice sustainability standards—ensures that quality and environmental responsibility go hand in hand.
Founder and farmer Ewan McAsh, started the businesses with a background in marine science, leaving a legacy of this ethos. By leveraging modern technology and a deep understanding of the river’s ecology, the team continue to balance the demands of production with a genuine commitment to innovation and stewardship. Their approach has positioned Signature Oysters as a leader in Australia’s premium oyster industry, setting a benchmark for others to follow.
Connecting to Plate
Signature Oysters’ reach extends far beyond Batemans Bay. Supplying restaurants across Australia, the collective has become a trusted partner for chefs who value consistency, provenance, and a direct connection to the source. The region’s oysters are celebrated for their clean flavour, firm texture, and the story they carry from river to plate.
Key Stats
Clyde River output: The Clyde River at Batemans Bay produces more than 42,000 dozen Sydney Rock Oysters each year—over half a million individual oysters annually.
Source: Oceanfarmr
Regional importance: The Clyde/Batemans Bay estuary is classed as having a “regionally important” oyster industry, producing the 5th-largest volume of Sydney Rock Oysters of any NSW estuary.
Source: Eurobodalla Council
Water quality & estuary health: The Clyde River estuary currently has good overall ecological condition, with “good” algae scores and “excellent” water clarity, which underpins its reputation for clean, eat-straight-from-the-water oysters.
Source: Environment and Heritage
Local sustainability & monitoring: Clyde River oyster farmers operate under an Environmental Management System (EMS) and regularly test both water and oyster meat to manage environmental risks and ensure food safety, positioning oysters as sensitive indicators of catchment health.
Source: OceanWatch