The crystal clear waters of Wallis Lake is a magnificent body of water measuring 25km long and 9km wide and is fed by four rivers: the Wallamba, Wallingat, Coolongolook and Wang Wauk.

A man-made, open, wave dominated estuary 303km north of Sydney on Worimi Country, it has been home to farmed oysters since the early 1900s. It now produces approximately 40% of NSW’s Rock Oysters; the largest production on the east coast.

The Wallis Lake Rock Oyster can have a medium or high level of brine – depending on the area of the lake it is farmed. A big expanse of water, there are two areas used for oyster production.

The front of the lake is highly influenced by an oceanic water source giving the oysters a big beautiful brininess. Those grown at the back of the lake are influenced by freshwater run off giving them a milder brine profile.

The Wallis Rock Oyster has a high level of creaminess, which is at its peak in Summer. This Rock Oyster is typified by its lingering sweetness, due to modern growing techniques and the unique growing conditions of the Lake itself.

Oysters grown at the front of the lake have a low level of umami because the seabed is granular and pebbly and the water is close to the salinity of the open ocean. Those grown at the back of the lake are heavily influenced from the rich nutrients in the freshwater, and combined with the muddy and silty seabed it produces a Rock Oyster that is higher in umami.