OPENING TIMES until 28th March are 12-3PM & 6-9PM, Mon – Sat, Closed Sunday evenings
From 29th March we will be open 7 days a week from 12 noon until last orders at 9pm
We had a brilliant evening to celebrate the re-opening of The Oyster Shack on Friday 7th February. 60 guests braved the most awful weather to come along for a drink and a seafood nibble, which consisted of our ever popular homemade Devon Crab soup and a mini Shack Fish Pie. It was great fun and fantastic to see everyone. We might have to make this an annual event!!
Talking of terrible weather, we have been very lucky and not suffered too much from all the wind and rain that January and February threw at us. Some people have had a truly awful time and we have to hope that March will be a huge improvement and that spring will spring very soon!! We hope you haven’t experienced too many problems.
During March we are delighted to announce that we will be having a Happy Hour between 6 – 7 pm from Monday to Saturday offering a Steak & Lobster platter for £15 served with Béarnaise sauce. The lobsters come from Salcombe and the steak is locally reared in Devon. This is an unbeatable combination of food at an amazing price and is in addition to our brilliant £12 & £14 menus.
In the middle of March it is St Patrick’s Day (Sunday 16th) and so we will be adding a couple of Irish dishes to our menu to celebrate the day. And don’t forget Mothers Day on Sunday 30th March! Book early as we always get very booked up for that Sunday. The 30th is also the first Sunday that we will be open in the evening.
Our Fishmonger take home menu is on the website, so if you would like us to pack up an order ready for you to collect, please give us 24 hours notice and we will be happy to supply oysters, mussels, crab, lobster and a Shack fish pie.
We would like to invite you to nominate The Oyster Shack in the Waitrose Good Food Guide Reader’s Restaurant of the Year award and we have postcards here to fill in or you could email email@example.com to nominate us for this Award. If you could complete form with The Oyster Shack, our address (Milburn Orchard Farm, Bigbury TQ7 4BE), the reason you are voting for us, your telephone number, your name and email address that would be fantastic. Perhaps we will be lucky to get enough votes to win!!! Plus you get the chance to win a meal for two. Thank you very much in advance!
Don’t forget about our gift vouchers which make wonderful presents for friends and family. Just give us a ring with the amount, the message and where you would like it sent to and we will take care of the rest. Also for sale, we have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.
We now have a new brown sign as you approach St Anne’s Chapel, so no excuses for not finding us now!
Come and see us soon and thanks for reading!
Chris & the Crew
25 years serving Devon’s best seafood!
A tribute to St Patrick’s Day
1 bottle of your favourite champagne or sparkling wine
150 ml of Midori melon liqueur
Honeydew melon pieces
Caster sugar to garnish
Decorate 6 champagne flutes or wine glasses by rubbing the rim with a piece of melon, then dipping into the sugar.
Pour 25 ml of Midori into each glass, then top up with champagne. Gently stir.
Garnish with a melon ball dipped in sugar.
Joe, Restaurant Manager
Cajun Monkfish Tail & Crevettes Sizzle
2 monkfish tails, skinned & trimmed
Half a dozen cooked & peeled crevettes
Squeeze of lemon juice
Pan fry the monkfish tails in the butter and spices for 4 minutes each side, then place in the oven for 5 – 10 minutes, add the crevettes and a squeeze of lemon juice, cook for a further 3 minutes.
To serve, make sure your plates are hot, place a monkfish tail in the centre of each plate and add three crevettes on top. Pour over the spiced butter and add a lemon wedge. Serve with French beans and baby sweet corn or a green salad and some crusty bread to mop up the spicy butter at the end!!
This recipe is very easy to cook, the spices complement the fish and crevettes beautifully and makes the whole dish quick, delicious and perfect for two at the end of a hard working day!
Martin Benjamin, Head Chef