The Wapengo Rock Oyster thrives in the waters surrounded by untouched Australian native bushland within the Yuin Country. These indigenous Rock Oysters have flourished in this region for millennia and have been cultivated since the late 1880s.

Situated along the breathtaking coastal route between Bermagui and Tathra, approximately 400 kilometres south of Sydney, Wapengo Lake stands as one of the purest estuaries in New South Wales. The pristine waters that flow into the lake undergo natural filtration from the encompassing Mimosa Rocks National Park, state forests, and salt marshes.

Characterised by a moderate brine level, the Wapengo Rock Oyster benefits from a slightly lower salinity compared to the average, coupled with reduced tidal movement from the ocean. This results in a diminished concentration of trace elements like zinc and copper, imparting a gentler mineral aftertaste and salinity profile.

Renowned for its rich creaminess, the Wapengo Rock Oyster reaches its pinnacle flavour from Autumn through Spring. Intense wind surges affect water motion, stirring up sediments and releasing organic nutrients into the water column.

Feeding on suspended nutrients as filter feeders, these oysters thrive on sustainable practices and ecosystem preservation. Wapengo oyster growers are updating their cultivation methods to produce exceptionally sweet Rock Oysters. The combination of a seabed comprised of mud, silt, and seagrass contributes to an eating experience characterised by a mild briny flavour upfront, a soft texture, ample creaminess, subtle mineral undertones, and an overall earthy umami.