Review on The Oyster Shack
'A lesson in seafood' is how co-owner Chris Yandell describes this enterprising venture. The place is a summer time hot-spot – especially when the sun shines and you can sit outside and enjoy impeccably fresh fish served by jolly, laid-back staff.
Locally farmed Bigbury oysters are the stars of the show, and you can have them just about any way you like, from au naturel with red wine and shallot vinegar to grilled with bacon and Worcester sauce.
Chef Lee Groves did some time with Gary Rhodes, so you can expect some proper cooking as well. To start there might be grilled Cornish sardines with tapenade or crispy crab cakes with Thai dip, while mains could range from a salad of local cock crab ('just cracked, you do the work!') and lobster with garlic butter to roast skate wing with green peppercorns and balsamic vinegar or baked hake with Toulouse sausage, anchovy, tomato and olive salsa verde.
'We have removed cod from our menu as our contribution to helping to save a species that could soon become extinct,' says a note on the menu.
The Oyster Shack is also featured in: Good Food Guide, Hardens
Rate this RestaurantCuisine
Seafood
Chef
Andy Richardson
Restaurant Opening Times
Lunch: 12.00 - 3.30pm
Dinner: 5.00 - 9.00pm Mon-Sun
Accepted credit cards
Visa, Master Card