The longest silt jetties in the Southern Hemisphere are tucked away in Gippsland

Kassia Byrnes Kassia Byrnes
The longest silt jetties in the Southern Hemisphere are hidden in Victoria.

A silt jetty isn’t something you hear of every day, but it’s a striking sight to behold. Stretching out into the distance – just like long, thin, natural jetties – these finger-like formations are rare to find around the world. Yet, Australia not only has them, tucked away into a quiet part of Victoria, but the Mitchell River silt jetties happen to be the second largest silt jetties in the entire world, and the longest in the Southern Hemisphere.

How to find the Mitchell River silt jetties

sunset over Mitchell River silt jetties in gippsland
Catch the jetties under beautiful sunset colours. (Credit: Visit Vic)

One of the quiet, wild places left in this country, the Mitchell River silt jetties stretch over eight kilometres along the Mitchel River in Victoria’s Gippsland, towards the northeastern shores of Jones Bay. Drive about 3.5 hours from Melbourne to Eagle Point, where the silt jetties begin.

Once here, drive along the gravel road that stretches along the jetties themselves. Not only are there gorgeous water views of the river on one side and the lake on the other to enjoy, but it’s so close to water level that it almost feels like you’re driving on the lake itself. Of course, that does mean that this road can be very narrow in places, so drive cautiously. Or, park the car and go for a walk along a section of the road instead.

For an extra dramatic viewing, time the visit for early morning or late afternoon to enjoy the sight in golden hour.

How were the Mitchell River silt jetties formed?

boat pulled up in Mitchell River silt jetties in gippsland
Get up close to this thriving wetland.

They create a striking feature along the horizon these days, but it took thousands of years for the Mitchell River’s silt jetties to become what they are. River currents carried fine silt, sand and clay into this calm, low-tidal body of water, where freshwater meets the salt, depositing the minerals along the banks until these long, narrow protruding landforms slowly built up.

The result? A thriving wetland, teeming with birdlife above and fish life below – in fact, if you stay for long enough, you’ll almost certainly see a fish jumping.

What else to see in Gippsland

Mitchell River silt jetties in gippsland
Drive along the jetties, then explore more of Gippsland.

While the Mitchell River silt jetties can certainly be enjoyed on a day trip from Melbourne, it would be a shame to miss out on the surrounding Gippsland delights.

If you want to stretch your legs, this part of Victoria delivers. From coastal to mountains, put some of our favourite Gippsland hikes on your list. And treat yourself to some of the tastiest local eateries. And, of course, turn a day trip into a memorable weekend at these holiday spots,

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Kassia Byrnes
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.