Shuck Restaurant

Tried the new menu at Shuck and oh my goodness - it’s amazing! Starting with the oysters Kilpatrick the six oysters were huge with the perfect ratio of topping. The Waygu Bresaola was beyond delicious and very moreish. Pork cutlet schnitzel for main - yes it is on the pricier side BUT it is well worth it. Could easily serve two if you have entrees as the cutlet is MASSIVE. Honestly couldn’t fault the food at all and highly recommend you go and try the new menu!

Service was great from Stella as soon as we walked in. Every dish was superb and you can see and taste the effort the chefs go to delivering taste sensations. We tried here a couple of years ago and were disappointed, but now obviously under new management or owners it was seriously one of the best meals we have had on the coast. Well done everyone.

Great Restaurant with good food and service. May be a bit overpriced, but aspirations set by Restaurant seem high. We had Tempura Oysters and Tempura Squid as entrees. Both delightful, and one of the best tempura batter experiences in a long while. However with the Tempura Squid in particular, there was a definite lack of squid in the entree. It was there, but more for flavour than substance. My wife and I both enjoyed the Surf and Turf dish for our lunch. The most premium dish on the menu. It was an absolutely amazing sensation of flavours. From little flat outer solid sauces to the red wine jus, and the seasonings of each ingredient it was flavour rich, and all worked well. However, I felt the half of a Moreton Bay Bug and just the 2 prawns butterflied was quite sting with the “surf” half of the dish. Especially at the $72 for lunch dish price point. The caramelised capsicum and onions used to stack the seafood was perfect. The most disappointing component of the surf and turf dish was the turf. A Rib Eye steak, whilst appropriate in size, and cooked to perfection at medium rare, it was not the melt in your mouth type of flavour rich experience I would have hoped for and used to. Service was “slower”, but I felt appropriate for a leisurely “experience” meal. No feeling rushed to get out whilst the flip the table covers. A really good, solid choice. Although not the high contender we’d been told about and were hoping for.

I must say that we decided to head into this restaurant with a little intrepidation only because we are from Hervey Bay and unfortunately we do not have restaurants with this kind of food or service. The welcome was genuine and after being shown to our seats we ordered. We ordered a serving of fish taco (to share) as an entrée and OMG how amazing. Such an amazing surprise of flavours. Beautiful. Main was King Prawn 'Tian' (hope I have that right). This was a combination of Prawns, avocado, macadamia nuts, caviar and micro herbs. Once again OM Goodness. The detail that went into this dish was impeccable. Right down to the placement of micro herbs and flowers. Thank you thank you. I haven't had food as good as this since Keith Williams owned Hamilton Island. Aaaah those were the days