Oysters have been farmed in Coffin Bay since 1840, when the native Angasi oyster was first discovered here. It wasn't until 1969 that the Pacific oyster, which is native to Japan, arrived in Coffin Bay to be trialled on this very lease. Until a few years ago, however, there was no venue in Coffin Bay where a traveller could actually eat oysters. Spotting this gap in the market Catterall, who regularly travelled to Coffin Bay on fishing trips from Adelaide, decided to quit his building career and open his restaurant 1802 Oyster Bar and Bistro in 2013, which he later sold. In response to an increasing number of queries from customers about how oysters were farmed, he added these oyster tours in 2016
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