Where the Journey Begins.
Our oysters begin their journey in the clean, nutrient-rich waters of Wapengo and Merimbula Lakes on the Sapphire Coast.
Surrounded by native bushland and shaped by natural tides and ocean flows, these estuaries provide ideal conditions for growing Sydney Rock Oysters. Each oyster develops a distinctive flavour influenced by the lake it comes from a connection known as “merroir.”
The Story Behind Every Oyster.
Every oyster has a story, and ours begins in the clean, nutrient-rich waters of Wapengo and Merimbula Lakes. From the years spent growing on our family farm to the moment it is freshly shucked and served from our Oyster Van, plenty of time, care and hard work goes into every Sydney Rock Oyster.
Growing on the Farm.
Sydney Rock Oysters take around three to four years to reach harvest size. During that time, they are handled approximately six times, shaped, sorted, graded and carefully inspected throughout each stage of their growth.
As they develop, the oysters are moved between different areas of the lake to benefit from changing conditions. Wind exposure, tidal flow, water depth, proximity to the lake entrance, and sandy or muddy environments can all influence how an oyster grows, helping us produce strong, well-shaped oysters ready for harvest.
Harvesting.
Once the oysters reach market size, they are collected from the leases and brought in from the lake to our shed. Each oyster passes through our specialised computer grading system and grading machines, where it is sorted by size and inspected for quality.
The oysters are then packed into sale bags, kept chilled and prepared for delivery—ready to make their way from our farm to customers, venues and events.
