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“The cornerstone to good cooking is to source the finest produce and the relationships with the farmers is super important … there is nothing as great as the Sydney Rock; an incredible single explosion of favour, so pure, and that’s what I love about them.”

One of Australia’s most revered Chef’s Neil Perry AM launches the campaign after spending a spectacular morning at the source with East 33’s third and fourth generation oyster farmers on Wallis Lake’s pristine waterways. It was not only an appreciation of the oysters that take three years of growth but a lifetime’s cultivation of work, knowledge and heritage.



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  • 2 dozen oysters
  • 1 x 100ml Desert Lime and Spring Onion Salsa

The Chef Neil Perry AM for East 33 collaboration celebrates the cultivation of a craft, and the bold flavours of Australia’s native ingredients. 

Chef Neil Perry AM has paired East 33’s finest Sydney Rock Oysters with Desert Lime and Spring Onion Salsa. Complementary to the pure, creamy and sweet nature of the Sydney Rock Oyster. It packs a bold punch with a light tang and is an expert nod to a classic lime pairing.


"I like to pick up on the sweet and saltiness of the oyster, for me it’s bringing a little bit of acidity in. Pairing it with another great Australian native ingredient, the desert lime, which I chop with a little bit of spring onion, a little bit of olive oil, salt and pepper."

- Chef Neil Perry AM