The Wapengo Rock Oyster grows in waters surrounded by uninhabited Australian native bushland on Yuin Country. Native Rock Oysters have grown here for thousands of years and have been farmed since the late 1880s.

Located on the spectacular coast road between Bermagui and Tathra, approximately 400km south of Sydney, Wapengo Lake is one of the most pristine estuaries in NSW. The pure waters that flow into the lake are filtered by the surrounding Mimosa Rocks National Park, state forests and salt marshes.

The Wapengo Rock Oyster has a medium level of brine. A slightly lower than average salinity and reduced oceanic tidal movement means a lower concentration of trace elements such as zinc and copper, softening the mineral aftertaste and salinity levels.

The Wapengo Rock Oyster has a high level of creaminess, which is at its peak from Autumn thru until Spring. Strong wind surges influence the water movement agitating the sediments and releasing organic nutrients into the water column.

As filter feeders, the oysters feast on the suspended nutrients, and coupled with a commitment to long-term sustainability and ecosystem protection, Wapengo oyster growers are modernising their growing techniques to deliver supremely sweet Rock Oysters. The mix of a muddy, silty and seagrass seabed helps create an eating experience with an initial mild briny flavour, soft texture, full creaminess, light mineral tones and an overarching earthy umami.