[a][b] The species is currently considered to be closely related to S. cucullata, which is common on Indo-Pacific rocky shores.

Also, a small population exists on the islands in the Furneaux archipelago in Bass Strait, and in Albany on the south west coast of Western Australia, where they are farmed.

Birds, fish, stingrays, mud crabs, and starfish all eat Sydney rock oysters, with the Australian pied oystercatcher (Haematopus longirostris) being particularly fond of them.

[citation needed] Sydney rock oysters are "broadcast spawners", that is, eggs and sperm are released into open water where fertilisation occurs.

The larvae swim in estuarine and coastal waters for up to three weeks, during which they develop transparent shells and retractable feet.

Growth rates vary with local conditions, but they generally reach 50 g (1.8 oz) in three years.

[13][14][15] Sydney rock oysters are best consumed when freshly shucked, but do have a good shelf life when kept whole, of up to 14 days providing they are kept at the correct temperature and handled safely.