Human induced elevations in anthropogenic CO2 are warming and acidifying oceans and estuaries across the globe. This will be accompanied with an increase in the frequency, intensity, and duration of marine heatwaves and rainfall. Here we synthesise over a decade worth of experiments on the impacts of climate change on the early life history stages of three edible oyster species; the Sydney rock oyster Saccostrea glomerata, the Pacific oyster Crassostrea gigas and the Flat oyster, Ostrea angasi. When early life history stages are exposed to elevated CO2 and temperature we found greatest sensitivity of S. glomerata compared to C. gigas and O.angasi. O. angasi being the most resilient. Experiments done to find solutions to “climate proof” the edible oyster aquaculture industry in Australia, worth 114 million annually, found that phenotypic plasticity within (O. angasi) and across (S. glomerata and C. gigas) generations may improve the response of oysters when exposed to elevated CO2 or temperature as single stressor, but not in the presence multiple stressors. Significant gaps in our understanding remain about whether acclimation via phenotypic plasticity or genetic adaptation of three edible oyster species will be rapid enough to keep up with the pace of climate change predicted for NSW estuaries.