Welcome. We’re Wheeler’s Oyster Farm — a family on Merimbula Lake, on the Sapphire Coast of New South Wales. We grow Sydney rock oysters for people who notice the difference between a fast dozen and a properly conditioned one. Pull up a chair; this is our story.
Come find us: wheelersoysterfarm.com.au · @wheelersoysterfarm · oyster tours @merimbulaoystertours · our FishRestaurants.com page
We’re at 162 Arthur Kaine Drive — and the lake is our kitchen
Our home base is Pambula NSW 2549. Merimbula is the town you drive through; Merimbula Lake is where we spend our days — on leases our family has worked for more than a hundred years.
We’re not a waterfront restaurant. We’re an oyster farm. That means early mornings, cold hands, and knowing when a shell is full enough to leave the water. We grade, we condition, we wait for the brine to taste clean. Chefs don’t ask for Wheeler’s because we’re loud on social media; they ask because the oyster holds up on the plate — meaty, mineral, finished.
When Neil Perry wrote about us, he said what we feel every harvest:
*"James is doing an amazing job of landing perfectly conditioned oysters. WHEELER'S oysTERS are very meaty with a great minerality… a complete oyster flavour that leaves your mouth wanting to dive into the next one."*
We keep that on our website because it’s the promise we make to you, whether you shuck at home or trust a kitchen to do it for you.
What we put in your hand is Sydney rock — born here, not borrowed
We grow Sydney rock oysters — *Saccostrea glomerata* — the native Australian cup. They run tighter and more mineral than a lot of Pacific lines you see abroad. We love them simple: on ice, lemon, maybe a quiet mignonette, and a dry white that doesn’t fight the salinity.
Guests sometimes ask if Sydney rock means we farm in the harbour city. We don’t. We’re on the Sapphire Coast; our oysters travel to cities later. The name is the species — our lake is the character.
We say *Taste the difference* because we mean it — same name on the menu, different farm, different tide, different story in the shell. If you want to read up on the species while you wait for a delivery, we’re happy to point you to the oysters guide here on FishRestaurants.
How you can taste us
At a restaurant — Look for Wheeler’s on the oyster list. We supply kitchens we’re proud of, including Saint Peter in Paddington, and other chef-led rooms across NSW, Victoria, and Canberra. If you see our name, you’re tasting our lake.
Through wholesale — Much of what we grow moves with partners we trust: Get Fish at Sydney Fish Market and Clamms Seafood in Melbourne. They keep the cold chain honest so oyster bars and busy kitchens get what we sent.
To your door — We take direct orders on our website for NSW and Victoria. Minimums and shipping apply; we’ll tell you straight on the order page.
If you want the lake, not just the plate
Come out with Merimbula Oyster Tours (@merimbulaoystertours) — they’ll put you on the water where the story makes sense.
We also love the room-at-home nights: check our Instagram and Oysters in the House on Humanitix for dates when we gather people who care who raised their shellfish.
Chefs, brands, friends — talk to us
If you run a kitchen, a brand, or a table that values provenance and long relationships, we want to hear from you. Use Partner with us on wheelersoysterfarm.com.au, or email wheelersoysterfarm@gmail.com, or call 0466 484 787. You’ll reach someone who knows the lake, not a script.
That’s us — Wheeler’s Oyster Farm, 162 Arthur Kaine Drive, Pambula, on Merimbula Lake. Save our profile on FishRestaurants.com for photos and links, follow us on Instagram, and when you shuck your next dozen, think of the tide that carried it.
Thank you for reading. We mean that.
— The Wheeler’s team 🦪💙
*Photos © Wheeler’s Oyster Farm · Published on FishRestaurants.com with permission.*