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.

If I were to say to you we were going to have dinner at a Shack on the beach you probably would be expecting reasonable food and a bit of a camping chairs and blankets sort of evening. Well not here. Harry’s shack, is in effect, a shack. A wooden building on the beach.  But not any old beach. No, this shack is on one of the most wonderful beaches I have ever been to. I mean, I am a bit biased as it is a beach back home but look…… Look at the view…..

And this is not any old shack. The food here is stunning. Fantastically fresh and local food, particularly the seafood. Nothing is messed about with. It’s served simply but to the highest quality and the menu changes regularly as they serve what comes in off the boat.
   

We shared a starter of spiced whitebait and Marie Rose sauce. This was just perfect. The fishyness of whitebait given a lift by the delicate spice rub on the batter.
    
  

I then had then best ‘fish and chips’ I have ever had. Really. Which is saying a lot because the fish and chips at the Magpie Cafe in Whitby are really hard to beat.   This was a salt water cured haddock in buttermilk batter with mushy peas and chips. It was simply amazing. I have never tasted battered fish like it!

Mr Frivolitea opted for Greencastle hake, fennel potatoes, spiced ketchup and capers.  Mr Frivolitea enjoyed this so much I was only allowed the smallest of tastes!

For pudding I had one of my favourite desserts. Creme Caramel. But this was no ordinary creme caramel. This was Vanilla creme caramel with raspberries, pistachios and raspberry sorbet. The creme caramel was stunning; rich and creamy with a deep cararamel topping.

  

Mr Frivolitea had, what he described as, chocolate heaven in a pot. Chocolate pot, salted caramel ice cream and coconut foam. 

This really is one of my favourite places to be and place as to eat. You can’t fault it.