I have to admit I was a bit nervous about going back to Harry’s Shack. The last time I ate here it was so good that I didn’t want to spoil it. Thankfully, it was good, really really good, and why would I expect anything less. These guys produce wonderful food, often under a tonne of pressure, as they are not only fully booked but have people walking off the beach asking for tables and they turn them round as quickly as they can to keep as many people as possible happy. Yet last night we didn’t feel rushed at all. We sat, we enjoyed the food, the hospitality and the view. THAT VIEW! Many times I’ve tried to capture it on camera but it fails to convey the beauty of Portstewart Strand. Even when a storm is brewing, as it was last night, it looks stunning.
Anyway, back to the food and drink. Harry’s Shack now have a drinks licence and serve a great range of local beers and they also have some local gins too. So my choice was the Belfast made Jawbox Gin and tonic and Mr Frivolitea went for a Hillstown Farm wheat beer.
The menu at Harry’s Shack changes regularly with fish and seafood dishes dependent on what the day boats bring in. That is what I love about this place. They adapt to what comes in and they cook it honestly and in my opinion to perfection.
For starter I had the prawns in garlic butter. Messy to eat and simply delicious, I could have eaten a giant bowl of them.
Mr Frivolitea had the Mackerel with piccalilli and horseradish. Another simple and really tasty dish.
The star of the show for me was my main course. Whole plaice on the bone, cooked with butter, caper and cockles and served with some roasted new potatoes. This dish was perfect. The fish was so beautifully cooked, the caper and cockle butter gave the right amount of flavour without being too salty and the new potatoes were delicious. I had to fight Mr Frivolitea off.
Mr Frivolitea was also very happy with his main choice. Pan fried hake with a chickpea and chorizo stew that came with a side of couscous to mop up the tasty juices.
Pudding choices were sticky toffee pudding
And lemon and bergamot posset with raspberry sorbet and salted shortbread. Oh how I wish they sold bags of the shortbread.
I can’t fault this place. Despite it being really busy and staff being under pressure, our waitress was wonderful, making us feel so welcome and chatting to us about the food. The fish was cooked with such care and attention and they let the fish be the star of the show. It’s why we keep coming back.