Pull on waders and wade right into a working Coffin Bay oyster farm to harvest your own Pacific oysters, then shuck and eat them straight from the water with a glass of chilled South Australian white wine. Seafood luxury at its most elemental.
What to expect
A local oyster farmer guides you into the shallow, crystal-clear lease beds explaining the full lifecycle of Coffin Bay's world-famous oysters. You harvest, learn to shuck like a pro, and consume your bounty on the spot paired with premium local wines. Numbers are kept deliberately tiny to preserve the intimate feel. The drive to Coffin Bay (~45 min from port) passes stunning coastline and native bushland.
Good to know
Half-day tour (~4 hours return from port). Waders and all equipment are provided. Wear clothes you don't mind getting wet and book directly to secure a spot — this regularly sells out. Departs morning to align comfortably with typical all-aboard times.
Sail there
Luxury cruises that call at Port Lincoln — book through us, the fare is identical and your concierge stays on your side.