SUPPLIER TO AUSTRALIA’s BEsT RESTAURANTS

Wheeler’s oysters are prized for their consistency, flavour and provenance. Grown in the pristine waters of Merimbula Lake on the Sapphire Coast, they’re carefully farmed, hand-handled and supplied to chefs who don’t compromise on quality. It’s why Wheeler’s has become a trusted name on some of the country’s most respected menus. See a selection of some of the restaurants we work with.

Work With Us
Person in a white chef's jacket holding a platter of raw oysters garnished with lemon wedges
Interior of a busy restaurant with diners seated at tables, waitstaff serving, and a kitchen area visible in the background.

SAINT PETER

JOSH NILAND

Interior of a modern restaurant with wooden ceiling panels, white cylindrical columns, and tables set with plates and glasses. A woman dressed in white is setting a table.

MARGARET

NEIL PERRY

Outdoor pool area with blue water, lounge chairs with striped cushions, and blue umbrellas in front of a white multi-story building with balconies, overlooking the ocean with trees and clear blue sky in the background.

RICK STEIN

RUPERT DELA PAZ

Elegant restaurant dining area with round tables, chairs, and wine glasses, overlooking a scenic mountain landscape during sunset.

LUNETTA

TRISTAN REBBETTES

Upscale restaurant dining area with multiple round tables covered in white tablecloths, set with plates, silverware, and glassware. Large floor-to-ceiling windows show an outdoor scene with trees and city lights, with sheer curtains partially covering the windows. The interior features dark walls and ceiling, with a cozy, elegant ambiance.

GRAN TORINO

NEIL PERRY

People dining at a bar with a chef preparing food in the foreground, candlelight, and glasses of wine on the counter.

MISTER GROTTO

MANS ENGBERG

  • "At Lunetta and Lunetta Trattoria, we're proud to serve Wheeler's incredible Merimbula oysters. Fresh, full of flavour, and harvested with passion by James and his team, they're more than just oysters — they're an experience. From touring the leases on Merimbula Lake to tasting oysters straight from the water, the care and connection behind every shell truly set them apart."

    — Tristan Rebbettes, Lunetta Canberra

  • "When we look at oysters we obviously place taste as a measure of excellence above everything else. Naturally wheelers oysters punch well above their weight. The oysters balanced salinity paired with fresh cucumber, melon and green herbaceous notes speak to the pristine waters they dwell within along with the dedicated & patient husbandry practices wheelers implements. Their consistency of grading, size and quality is something that places them head and shoulders above many. James relentless pursuit for excellence in his oysters is something we admire the most."

    — Josh Niland, Saint Peter Paddington

  • "Wheeler's Oysters has been a staple on our menu since we opened. Not only is the quality and consistency of their product unrivaled, but also the traceability from harvest to delivery which sits close with our restaurant's ethos."

    — Måns Engberg, Mister Grotto

  • "James is doing an amazing job of landing perfectly conditioned oysters to the Margaret Double Bay oyster fridge. [His oysters] are very meaty with a great minerality…a complete oyster flavour that leaves your mouth wanting to dive into the next one. "

    — Neil Perry, Margaret Group

  • As a longtime lover of seafood, I've tried my fair share of oysters, but nothing compares to the freshness and flavour of Wheeler's Sydney Rock Oysters. These oysters are a true representation of Australia's Sapphire Coast bounty plump, juicy, and perfectly briny. Each oyster is like a wave of the ocean, clean and crisp, with just the right balance of sweet and salty. The quality is unmatched, and you can tell they are sustainably farmed and carefully harvested."

    - Brendan Hill, Tintino

INTERESTED IN PARTNERING WITH US?

We work with chefs, restaurants, brands and partners who value quality, provenance and long-term relationships. Tell us a little about you and how you’d like to collaborate.