Starters Main Courses Sides Oysters - Restaurants in Devon

Oysters
1 au Naturel £1.65
just one to see if you like it!
1 with Topping £1.85
6 Oysters au Naturel £7.75
6 Oysters au Naturel £7.95
with red wine and shallot vinaigrette
6 Baked “Casino” £8.95
lime, peppers, bacon, Worcestershire sauce & Tabasco
6 Grilled “Blue and Ham” £8.95
with Devon blue cheese & Parma ham
6 Grilled “Garlic and Parm” £8.95
with garlic butter & Parmesan cheese
6 “Shack Spiced” £9.25
baked with Chorizo, chilli & coriander
From experience we have found that drinking strong spirits, i.e.
brandy, whisky whilst eating oysters of any style can result in a
severe upset stomach & advise our guests to avoid this cocktail.
About Our Oysters
Our Pacific oysters are cultivated in the River Avon, which feeds
Dartmoor water to the sea, ensuring our oysters filter clean, fresh
water typical of the most sought after oysters.
This makes our oysters less salty, without grit and barnacles.
Due to our unique business relationship our oysters are delivered
daily, from local oyster beds, allowing the Shack to offer you
oysters with confidence and pride.
Starters
1/2 Pint Shell On Prawns £5.95
Marie Rose dip
The Galley’s Choice of Non Fishy Soup £4.95
Devon Blue Cheese & Red Onion Tart £5.25
red pepper pesto
Grilled Cornish Sardines £5.75
roasted red pepper pesto, basil oil
Local Crabmeat Risotto £7.50
with a steamed crab claw
Locally Smoked Mackerel Paté £6.75
tomato, apple & horseradish chutney
Local Moules Mariniere £6.95
Stir Fried Calamari £6.50
soy, ginger & chilli marinade, tempura vegetables
Shack Style Moules £7.50
in garlic, smoked bacon, vermouth & cream
Deep Fried Whitebait £5.95
roasted garlic & lemon aioli
Hot Smoked Salmon £6.95
dill crème fraiche, warm pickled cucumber
Cracked at the Shack
Salcombe Lobster, sold by weight at today’s market price.
served with salad
cold with Marie Rose
grilled Thermidor add £2.75
hot with garlic butter add £2.25
Salcombe Crab Whole £22.00 Half £11.00
with Marie Rose, bread, salad and onion & cucumber chutney
our crabs are not ‘dressed crabs’, we simply crack them, you do the rest
Main Courses
Local Moules Mariniere £11.95
with frites £13.90
Oyster Shack Fish Cake £10.75
fresh haddock, smoked salmon & dill, buttered spinach,
fresh herb cream
Roast Ray Wing £16.95
capers & beurre noir
Pint of Shell-On Prawns £11.95
Marie Rose dip
The Shack Seafood Bisque
£M/P*
please ask a crew member for todays seafood choice
Shack Style Moules £14.95
in garlic, smoked bacon, vermouth & cream
Baked Haddock £15.95
with a soft herb crust, home dried tomato chutney
Whole Gilt Head Bream
£M/P*
simply grilled with garlic butter and lemon
Seared Scallops £17.25
sweet potato mash, fennel & ginger dressing
Grilled Sea Bass £18.95
crispy parma ham, roast pepper & cucumber salsa
Baked Hake £16.95
rosemary fondant potato, garlic, parsley, lemon & anchovy vierge
Local Trout £16.50
grilled in curry butter, on creamy curried mussels
Meat Option available upon request
*£M/P denotes market price for the fish
Sides
Chunky chips £1.95
Basket of locally baked bread £2.65
Portion of vegetables £2.95
Rocket salad, parmesan shavings, £2.95
home dried tomatoes, balsamic & sea salt
Small Fry
Small Fry menu available at lunchtime* for a selection of
light bites and snacks. See the Small Fry board or ask a
crew member for details.
*only available in the Salcombe Shack
Breakfast, served daily at
The Oyster Shack Bigbury
9am – 10.30am. Pop in for a menu or visit
www.oystershack.co.uk for more details.
Please contact the restaurant to book
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Please note all of our fish dishes may contain small bones. Given reasonable notice we are happy to accommodate any dietary concerns.
All items are subject to availability. All of our menus are printed on environmentally friendly paper stocks, using vegetable based inks.

Where Our Menu Comes From
Brown Crab
Local Cock crabs are delicious
eaten cold in the shell, the dead
mans fingers inside the shell are
thought to be poisonous, however
there is no proof in this as they
are thought to be filters.
Lobster
Another ‘King of the Ocean’,
lobsters are commonly found off
the South West coast, including
Bigbury and Salcombe!
Lobsters around 1 ½ to 2
pounds are prime eating, sweet
meat best eaten cold or simply
grilled with garlic butter. It
takes a lobster 5 to 7 years to
reach 1lb in weight.
Haddock
Haddock, also known as
offshore hake, has a dark
blotch near its dorsal fin
sometimes called “The Devils
Thumbprint”! Widely available
due to controlled fishing, has a
delicate flavour, needs gentle
cooking and marries well with
most flavours.
Bream
With a few different varieties in
the bream family the Gilt Head
and Black are the most popular,
with a delicate white flesh, they
take to gentle cooking and
delicate flavours.
Squid
Calamari as it’s otherwise
known should be tender & melt
in the mouth, cook very quickly
or braise slowly for a couple of
hours to guarantee tenderness.
Scallops
Probably the most popular
seafood at The Oyster Shack
these little gems are by far the
easiest to cook! And by far the
easiest to get wrong! 30 seconds
on each side in hot olive oil is all
it takes to caramelize the outside
but keep medium rare inside!
Hake
A sleek predator of the sea, a
member of the cod family, it is
best cooked as a steak on the
bone and can be complimented
by Mediterranean flavours, or
simply cold poached with garlic
mayo & crusty bread.
Sardine
Oily fish with lots of bones but the
small bones don’t really get in the
way, can take robust flavours e.g.
Provençale sauces & pestos.
Anchovy
Abundant in the Mediterranean,
and more recently off UK coasts,
these pretty fish are commercially
available either salted or cured.
If you are lucky enough to source
fresh, simply pan fry them whole
with capers and lemon.
Trout
Trout, becoming more popular
and is widely available due to
controlled farming and fishing
lakes. All species of the trout
family i.e. brown, rainbow, have
similar flavours, nutty and earthy
if not cleaned immediately after
being caught, sweet & fresh if
cleaned straight away. Can take
to strong flavours.
Ray Wing
Often mistaken for Skate,
though it is thought no Skate
have been caught around the
South West for 15 years, members
of the shark family, they have
cartilage not bone, quite meaty,
takes well to strong flavours &
quite intense cooking.
Sea Bass
A soft textured fish with a
delicate flavour, smaller fish
are best baked whole, larger
ones can be cut into fillets and
pan fried.
For more information about both Shacks please visit our website: www.oystershack.co.uk
Meet the Chef
Lee Groves aboard the Guillemot
selecting shellfish
Lee Time
Meet Lee Groves, he’s our
Head Chef at the Oyster
Shacks, and we’re very
fortunate to have netted him.
Lee trained at The Walnut
Tree, Abergavenny, under
Franco Taruschio and was
lucky enough to work with
Gary Rhodes in London.
We LOVE his creativity and
perfectionism. Guess what
– even though he spends every
day creating magnificent
seafood dishes, his favourite
food is still – seafood!
Goes to show you can’t have too much of a great thing!
Lee’s favourite creation – Two big bowls of Seafood Bisque. At
this time of year there is nothing more satisfying than a big bowl
of rustic seafood bisque. Fry some chopped onion, garlic, red
pepper, chilli and fennel in hot olive oil until slightly softened.
Add a good glug of brandy and 1/4 pint of fish stock, and 1/4 pint
of cream. Throw in some chunks of mixed fish - clams, mussels,
sliced squid, and simmer for a few minutes until the shells have
opened and the fish is cooked through. Throw in some chopped
parsley, season with salt and pepper and a good squeeze of lemon
juice. Enjoy with a chunk of warm crusty bread to mop up all
the juices. This can be accompanied with a glass of your favourite
white or red, or even a glass of mulled wine!
Lee’s Tips
Winter Warming Tip
For a fishy twist on a Winter Warmer, try poaching a piece of
chunky fish, halibut, turbot or monkfish, in some red wine with
sliced shallots, a sprig of rosemary and a knob of butter.
Simmer for 3-4 minutes until just cooked, then remove the fish
and keep warm.
Reduce the red wine “gravy” until thickened and shiny,
about 2 minutes.
Serve the fish on some creamy sweet potato mash seasoned with
freshly grated nutmeg.
Pour the gravy over the fish and serve with roasted root vegetables
and a glass of your favourite red or a glass of mulled wine.
SHACKERS CLUB
Do you want to keep abreast of the latest news at the Shack?
Do you want to get exclusive Shack special offers?
Do you want to help us develop our new menu?
Do you want to hear about Shack events before anyone else?
If you’ve answered yes to any of the questions above then you
need to join the Shackers Club. Just fill out a comment card or
fill in your details below and give this to a Shack crew member
and we’ll add you to our Shackers mailing list, you’ll get exclusive
special offers as well as the chance to book special Shack events
before anyone else.
Your Name:
Date of Birth:
Address:
Contact No:
Email address:
Here at The Shack we take privacy very seriously, we will never pass your
details on to anyone else.

Champagne
Champagne Gallimard, Cuvée Réserve Brut ‘Médaille d’Or’ NV £36.00
celebrate – brioche – lemons – bubbles – fine
Champagne Pannier, Brut Rosé, Champagne, NV £46.00
pretty – rich – elegant – strawberries – extravagant
White Wines
Piripo Pinot Blanc, Mendoza, Argentina, 2007 £16.10
intense – tropical – versatile – value – alfresco
Price Per Glass (175ml) £3.85
Domaine Bertier Sauvignon Viognier, Southern France, 2007 £14.30
crisp – lively – citrus fruits – characterful
The Oyster Shack Sauvignon Blanc, Vin De Pays De Loire, 2007 £18.95
outstanding – fresh – grassy – food compatable – perfect
Price Per Glass (175ml) £4.55
Domaine Begude ‘Le Bel Ange’ Chardonnay, Vin De Pay d’Oc £20.00
rounded – creamy – green apples – burgundian – everyone
Monte Clavijo Blanco, Rioja 2007 £18.25
fresh – lemons & limes – glugger – refreshing
Chablis, Domaine Brocard, Burgundy, 2007 £25.50
elegant - green fruits – almond – crisp – mineral - delicate
Pinot Grigio Garganega, Conti Rossi, Italy, 2007 £16.95
lemons – hazelnuts - earthy – easy – popular – complimentary
Sharpham Estate ‘Dart Valley Reserve’, Totnes, Devon, 2007 £19.10
local – light - aromatic – crisp – fruity – refreshing
Sancerre, Domaine De La Chezatte, Loire, 2007 £26.00
pure – fresh – nettles - spring flowers – delicate – persistent
Rosé Wines
Sancerre Rosé, Domaine Andre Neveu, Loire, 2007 £29.50
cherries – strawberries – restrained – round – relax
Red Wines
Ancora Sangiovese, Puglia, Italy, 2006 £14.95
light – juicy – red-berries – gluggable - delicious
Price Per Glass (175ml) £3.65
Côtes Du Rhône, Domaine De l’Ameillaud, Rhône, 2006 £18.50
organic – black forest fruit – herbs – soft – easy
Fleurie ‘La Roilette’, Domaine Andre Metrat, Beaujolais, 2006 £27.00
supple – pure – raspberry – spice – awesome
Sweet Wine
Domaine Du Noble, Loupiac, Bordeaux, 2003, (half bottle) £14.25
luscious – golden – honey – limes – delightful
Price per glass (75ml) £3.10
All wines are subject to availability.
Liam Steevenson MW
Director, RED&WHITE
RED&WHITE is a Devon based Wine Merchant.
Completely focussed on quality, all the wines
are hand-selected from small producers around
the world under the watchful eye of Liam
Steevenson MW. Liam became the youngest
of only 250 Masters of Wine in the World
in 2005 and brings a youthful and energetic
approach to the wine business.
The RED&WHITE philosophy is to find
individual wines that have real character,
wines that taste of where they come from and
reflect the passion and stylistic ambitions of
the winemaker.
The close relationship between RED&WHITE and The Oyster Shack
not only ensures we sell the very best wines possible, but also has allowed
the development of The Oyster Shack Sauvignon Blanc, as wine blended
specifically for our restaurants. Every year we search for the very best wine
available and this year we are delighted to be sourcing our Sauvignon Blanc
from the brilliant and characterful Joseph Mellot in Sancerre.
Cocktails
Pimm’s No.1 £4.95
A classic refreshing cocktail bursting with fresh fruit. Always brightens up your day.
1.6 units of alcohol
Black Mist £5.95
If you like chocolate and orange then this is the drink for you. A real treat in a glass.
Johnnie Walker®Black Label® Blended Scotch whisky, Cointreau & crème de cacao (brown).
2.0 units of alcohol
The Don £5.95
A drink that should take just as long to make as it does to savour each sip. Small touches
enhance the complexity of Don Julio® Añejo tequila.
Don Julio® Añejo tequila, Agavero syrup, a dash of gomme and Dot bitters (orange).
2.0 units of alcohol
Cinnamon Old Fashioned £5.95
Warming Bourbon flavours coupled with the spice of cinnamon.
Bullet Bourbon stirred down with bitters and a touch of cinnamon gomme.
2.0 units of alcohol
Toffee Apple Mojito £5.95
The flavours of fresh fruits, mint and golden rum work perfectly in this long winter drink.
Pampero Especial® rum, lime juice, gomme, cloudy apple juice and mint leaves.
2.0 units of alcohol
Winter Cosmo £5.95
A seasonal take on the iconic pink drink, but with the warming balance of ginger, orange
and cranberry. Tanqueray gin, Cointreau, fresh lime, cranberry juice and ginger syrup.
2.0 units of alcohol
Mocktails
Pac–Man £3.95
Fresh lemon juice, fresh orange juice, grenadine & ginger ale.
A blast from the past. Just as good as the game, if not better!
Long Boat £4.15
Ginger beer mixed with fresh lime juice and infused with fresh mint.
A refreshing classic that’s great all year round.
Non Alcoholic Pimm’s £3.95
We couldn’t possibly give away the ingredients to this most realistic of mocktails!
Spirits
abv%
abv%
Plymouth Gin 41.2 £1.85
Tanqueray 43.1 £2.20
Ketel One Vodka 40.0 £2.30
Bushmills Original 40.0 £1.95
Johnnie Walker Black Label 40.0 £2.80
Bulleit Bourbon 40.0 £2.50
Bacardi 37.5 £1.70
Mount Gay Eclipse 40.0 £2.15
Don Julio Tequila 38.0 £3.40
Martell Cognac 40.0 £2.50
Campari 25.0 £1.65
Martini Extra Dry (50ml) 14.7 £1.50
Niepoort LBV (50ml) 20.0 £3.00
Beers & Cider
Bottled
ABV% Bottle
Castle Beer 5.0 £3.00
Heineken 5.0 £3.15
Corona 4.6 £3.15
Budweiser Budvar 5.0 £3.10
Hoegaarden 4.9 £3.45
Coffees, Teas and soft drinks
Americano £1.90
Espresso £1.80
Double Espresso £2.20
Latte £2.25
Cappuccino £2.25
Decaf £2.10
Macchiato £2.05
Mocha £2.50
Hot Chocolate £2.35
Liqueur Coffees £4.30
Bewleys Tea £1.75
Peppermint Tea £2.00
Fruit Tea £2.00
Camomile Tea £2.00
Cointreau 40.0 £2.10
Disaronno 28.0 £1.80
Benedictine 40.0 £2.40
Tia Maria 26.5 £1.80
Drambuie 40.0 £2.40
Luxardo Sambuca 38.0 £1.95
Malibu 21.0 £2.00
Crème de Cassis 17.0 £1.50
Baileys (50ml) 17.0 £2.90
Pernod 40.0 £1.95
Kahlua 20.0 £1.90
Lustau Papirusa, Very Dry (50ml) 15.5 £2.80
Lustau Don Nuno, Dry (50ml) 20.0 £2.95
Bottled
ABV% Bottle
Bulmers Cider 5.3 £3.95
Bitburger Drive 0.5 £2.00
Shingle Bay 4.2 £3.75
Draught
ABV% Pint
Guinness † 4.1 £3.75
† Surger Pint
Earl Grey Tea £2.00
Tonic £1.15
Low Cal Tonic £1.15
Canada Dry £1.15
Coca Cola/Diet (16oz) £2.05
Lemonade (16oz) £2.05
Heron Orange Juice £2.35
Fruit Juice (12oz) £2.00
Appletiser £2.30
Heron Ginger Beer (275ml) £2.70
Devonia Still (330ml) £1.45
Devonia Still (750ml) £2.65
Devonia Sparkling (330ml) £1.45
Devonia Sparkling (750ml) £2.65
For more information about both Shacks and to join our mailing list, to hear about special offers and events, please visit our website: www.oystershack.co.uk

BIGBURY
01548 810 876
bigbury@oystershack.co.uk
Milburn Orchard Farm
Stakes Hill
Bigbury
Devon
TQ7 4BE
SALCOMBE
01548 843 596
salcombe@oystershack.co.uk
Hannaford’s Landing
Island Street
Salcombe
Devon
TQ8 8FE
THE SHACK SHINES at RESTAURANT AWARDS
TOP UK RESTAURANTS 2008 AWARDS
The Oyster Shack is voted No. 67 in the UK
Top 100 Restaurants!
In early September, The Oyster Shack received an invitation
to the Top UK Restaurants 2008 award ceremony in
London, held on Monday 6th October - Restaurant
Magazine would finally be releasing their much anticipated
list of the Top 100 Restaurants in the UK to a selection of
the UK’s finest quality restaurateurs, including none other
than Raymond Blanc.
This list had been carefully put together over a long period
of time by chefs, restaurateurs, food critics and experts in
the industry, and is the definitive list about what’s hot on
the restaurant scene this year.
The judges scoured every part of the UK, searching for
establishments which offered customers the finest food and
high quality service with flair and imagination. When they
offered up their findings, the Top 100 list was compiled – a
who’s who of the best places to eat across the country.
Chris Yandell, Daniel Ough, Lee Groves and Gemma Poppy
travelled up to London to represent The Oyster Shack, not
knowing at this stage where they had ranked in the list – this
was kept a closely guarded secret until the last minute!
As the countdown started from one hundred to one, and
other reputable establishments were named before them,
The Oyster Shack sat and waited.
The “Top UK Restaurant” awards ceremony, October 2008
Finally they were listed at No. 67! A very fitting reflection
of the hard work carried out by Chris, Dan, Lee and their
teams, both Front of House and in the kitchen.
Chris Yandell commented on their award; “To get anywhere
in the top 100 is a superb achievement, but we are delighted
with number 67! Our customers consistently provide us
with positive feedback, but to get this kind of recognition
on a national scale is outstanding for us! Our teams here at
The Oyster Shack certainly deserve this accolade.”
Check out the Top UK Restaurants 2008 for yourselves at
www.top100restaurants.co.uk
Be sure you book early as Winter evenings are
always extremely popular!
THE SHACK LOOKS BACK
The original Shack in Bigbury
The new Shack in Salcombe
The Oyster Shack has to be one of the most fortuitous
“accidents” in recent gastronomic history!
Back in the ‘80s it was simply an opportunity for people
to pull up a plastic garden chair and try an oyster fresh
from the river-bed. One customer remembers: “It was
great. A group of us would just pitch up with a bottle
of chilled champagne, and a few crispy baguettes. We’d
shuck our own oysters and another summer afternoon
would disappear in a delicious melee of laughter”
Fame of the fabulous Bigbury Oysters and the charm
of bringing a bottle of your favourite wine to enjoy with
your just-caught oyster feast, grew and grew, and today
it is a bustling hive of activity.
In 2004, the Shack went up for sale, and local
man, Chris Yandell (a seafood aficionado, having
previously worked at Rick Stein’s restaurants) seized
the opportunity.
“This really was a case of I liked it so much I bought the
company.” said Chris, who has enjoyed many happy
Oyster Shack meals with friends and family before
– and after – buying the restaurant.
Fabulous food and superb service meant expansion
was inevitable, and in 2007, Chris opened his second
Oyster Shack in nearby Salcombe.
“We never found a pearl in our oysters – but we always
joked that the experience of the Oyster Shack itself was
our treasure”
Chris Yandell, Director of The Oyster Shack Ltd
The sign says,
‘Welcome to the Funny Farm’
Can you spot this sign? Tell us where
it is and you could win a bottle of
champagne (all entries put into the
hat for an end–of–month draw)
And, if you can’t spot it – tell us your
favourite seafood joke instead.
We’ll still enter you into the draw!
Name:
Address:
Email:
Tel:
Or email: bigbury@oystershack.co.uk
or salcombe@oystershack.co.uk
FEEL FREE TO TAKE
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