On the sandspit at Dolphin Sands, looking across Great Oyster Bay toward Freycinet, a working oyster farm runs a licensed shack serving its own product. Oysters are shucked to order and eaten on site, with local wine and beer and a self-cook option among the offerings. The setting is unpolished by design — a farm-gate experience rather than a restaurant — and depends on the tides and the day's harvest. Open weekdays through the middle of the day and closed weekends, it rewards those willing to make the detour off the east-coast highway. Farm tours and accommodation partnerships extend the visit for anyone wanting to understand how the oysters are grown.
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