Harry's Shack
Menu with Prices in the UK

Griddled traditional Ulster potato farl filled with dry-cured smoky back bacon, a golden free-range fried egg, and Ballymaloe relish.

Freshly baked wholemeal treacle wheaten scone served warm with hand-churned County Down Abernethy sea salt butter and berry preserve.

Flaky morning pastry spiralled with Ceylon cinnamon, brown sugar, and vanilla glaze—ideal with a flat white on the strand.

All-butter shortcrust pastry filled with almond frangipane and sweet roasted seasonal orchard plums.

Velvety coastal chowder loaded with smoked haddock, wild salmon, cod, mussels, and diced potato, served with homemade treacle wheaten bread.

Sweet cracked North Atlantic brown crab claws gently poached in foaming garlic, parsley, and fresh lemon butter with grilled sourdough.

Tender flash-fried Atlantic squid tossed with five-spice, fresh red chillies, spring onion, coriander, and zesty lime garlic aioli.

Six freshly shucked cold-water Irish oysters served over crushed ice with pickled shallot red wine mignonette, Tabasco, and lemon.

Rope-grown mussels steamed in Armagh dry cider, smoked garlic, shallots, and double cream with charred sourdough for dipping.

Crunchy seasoned whole baby sprats lightly dusted in flour, fried golden and served with charred lemon and caper-rich tartare sauce.

Rich mace-spiced brown and white crab meat sealed in clarified butter, accompanied by ribbons of dill-pickled cucumber and toasted sourdough.

Creamy burrata over ripe heritage tomatoes, wild garlic oil, toasted pine nuts, basil leaves, and aged balsamic glaze.

Thick wild North Atlantic cod fillet in crisp local craft-ale batter with triple-cooked chips, crushed minted peas, and house tartare sauce.

Fresh locally landed haddock coated in crunchy sourdough breadcrumbs, paired with triple-cooked chips, mushy peas, and charred lemon.

Crisp-skinned wild hake fillet served with buttered baby potatoes, tender coastal samphire, sea purslane, and aromatic saffron aioli.

Whole Atlantic lemon sole chargrilled on the bone for maximum sweetness, finished with nutty brown butter, crispy capers, and parsley.

Soft corn tortillas filled with spiced buttermilk crispy hake goujons, pickled red cabbage slaw, mango salsa, and chipotle crema.

Wild-caught North Coast lobster split and grilled over charcoal with Abernethy garlic herb butter, sea salt, and hand-cut fries.

Meaty Atlantic monkfish tail roasted with smoky Spanish chorizo, rosemary-braised cannellini beans, and rich tomato shellfish jus.

Sweet caramelised hand-dived scallops resting on velvety roasted cauliflower purée with crisp smoked pancetta and herb oil.

Chargrilled grass-fed Dexter beef patty in a toasted potato brioche bun with mature cheddar, smoky streaky bacon, pickles, and hand-cut chips.

28-day dry-aged Northern Irish sirloin grilled over open coals, served with roasted vine tomatoes, watercress, cracked peppercorn sauce, and chips.

Crisp-crackling slow-braised pork belly glazed in honey mustard, paired with silky celeriac mash, cider apple purée, and buttered greens.

Half Moy Park free-range chicken marinated in citrus, smoked paprika, and bird's eye chilli, served with house slaw and hand-cut chips.

Blistered flatbread topped with chargrilled courgette, roasted red peppers, golden halloumi, rose harissa hummus, and pomegranate.

Grand sharing feast of butter-poached crab claws, steamed Belfast Lough mussels, Carlingford oysters, langoustines, sourdough, and garlic aioli.

Full crispy North Atlantic cod and triple-cooked chips paired with mushy peas, warm chip-shop curry sauce pot, and a soft drink or tea.

Thick-cut local Comber potatoes cooked three times for an audibly crisp golden exterior and light fluffy centre, dusted with sea salt.

Smashed roasted baby potatoes tossed in olive oil, confit garlic cloves, fresh rosemary needles, and flaky Atlantic sea salt.

Steamed tenderstem broccoli, garden peas, and wild coastal samphire finished with melted Abernethy butter and cracked black pepper.

Thick warm slices of Harry's signature treacle and buttermilk wheaten loaf with whipped County Down salted butter.

Rich, aromatic Irish-style spiced curry dipping sauce crafted with slow-cooked apples, onions, and warm curry spices.

Two generous dipping pots of caper-and-gherkin homemade tartare sauce alongside bright roasted lemon garlic aioli.

Velvety house mayonnaise whipped with roasted garlic purée, smoked paprika, and a gentle red chilli kick.

Rich dark date sponge soaked in warm Bushmills caramel sauce and crowned with local Glens of Antrim vanilla ice cream.

Indulgent 70% dark chocolate ganache finished with Achill Island sea salt flakes, crème fraîche, and buttery shortbread biscuits.

Two generous scoops of creamy locally churned Northern Irish dairy honeycomb ice cream with golden cinder toffee pieces.

Warm almond tart baked with spiced poached pears, served with chilled pouring cream and toasted flaked almonds.

Silky chilled citrus cream set with fresh lemon juice and topped with tart local raspberries and crisp meringue shards.

Child-sized fillet of fresh Atlantic cod in crisp golden batter served with hand-cut chips and sweet garden peas.

Tender breaded free-range chicken breast strips with skin-on fries and tomato ketchup.

Warm penne pasta tossed in sweet slow-simmered plum tomato and basil sauce with grated cheddar on the side.

One scoop of creamy local dairy vanilla ice cream topped with a crisp wafer fan.

Naturally cloudy pressed juice made from crisp County Armagh orchard Bramley and eating apples with zero added sugar.

Botanically brewed sparkling ginger beer crafted from three varieties of natural Nigerian, Cochin, and Ivory Coast ginger.

Crisp sparkling Italian citrus soda made with real sun-ripened Sicilian lemon or orange juice.

Ice-cold classic Coca-Cola or zero-sugar Diet Coke served in an iconic chilled glass bottle with fresh lemon slice.

Chilled table bottle of pure Irish natural mineral water drawn from deep limestone aquifers.

Double shot of locally roasted Bailies specialty espresso blended with silky steamed Northern Irish whole or oat milk.

Loose-leaf Assam and Kenyan black tea blended in Belfast by Suki Tea, served in a warming teapot with milk.