Ceduna Oyster Barn
Ceduna calls itself the oyster capital of Australia, and the most reliable place to eat the proof sits on the Eyre Highway near the old quarantine station. The business began with a friend's backyard pizza oven and a trailer working small far-west towns before owner Fil secured a fixed premises, which now employs more than a dozen locals. Oysters come from Smoky Bay growers just down the coast; the rest of the seafood is landed through Thevenard's fish processors, battered for fish and chips or turned into sushi rolled each morning. Rooftop seating looks over the water. It remains resolutely independent and community-minded, and a second, smaller outpost opened in Streaky Bay in 2024, yet it stands as the town's seafood anchor rather than a passing roadhouse. For travellers reaching the far west coast, it's the first serious taste of the region's catch.