Harry's Shack Portstewart
Menu with Prices in the UK

Hearty, velvety coastal chowder loaded with smoked haddock, wild salmon, cod, tender Foyle mussels, and sweetcorn, served with house-baked wheaten bread and Abernethy butter.

Sweet local day-boat crab claws landed at Greencastle, gently poached in roasted garlic butter, fresh sea salt, and garden parsley, served with toasted sourdough.

Tender Atlantic squid flash-fried crisp, tossed with fresh wok red chillies, sliced scallions, Maldon sea salt, lime wedge, and house sriracha garlic aioli.

Fresh Foyle rope mussels steamed in crisp Armagh apple cider, shallots, garlic, crème fraîche, and chopped flat-leaf parsley with warm crusty bread.

Rich potted Northern Irish brown crab meat topped with clarified herb butter, pickled Portstewart samphire, cucumber ribbons, and grilled sourdough.

Soft warm corn tortillas stuffed with buttermilk-fried day-boat fish goujons, shredded crunchy Napa cabbage slaw, fresh pico de gallo, and lime coriander crema.

Six freshly shucked native Irish oysters served on crushed ice with shallot red wine mignonette, Tabasco, and fresh lemon wedges.

Flour-dusted crispy whole whitebait served piping hot in a rustic paper cone with homemade Marie Rose sauce and fresh lemon.

Salt-baked golden and crimson beetroots, creamy whipped County Tyrone goat's cheese, candied walnuts, baby watercress, and blackberry dressing.

Prime thick hake fillet pan-roasted until golden, served on a warm bed of braised cannellini beans, cured Spanish chorizo, local samphire, and saffron aioli.

Fresh Greencastle haddock in crisp Lacada craft beer batter, triple-cooked Maris Piper chips, minted mushy peas, and house tartare sauce.

Whole day-boat lemon sole roasted on the bone with brown shrimp, caper, and Meyer lemon noisette butter, served with buttered Comber new potatoes.

Thick Atlantic cod loin roasted in foaming thyme butter, crushed herb new potatoes, charred tenderstem broccoli, and brown shrimp velouté.

Prime cut wild Atlantic turbot charred over coals, served with sautéed sea greens, samphire, brown butter Hollandaise, and sea salt.

Colossal waterside platter: pan-seared hake, butter-poached Greencastle crab claws, steamed Foyle cider mussels, crispy squid, and double hand-cut chips.

7oz prime Northern Irish Dexter beef patty flame-grilled, melted oak-smoked cheddar, sweet tomato relish, pickled gherkins, brioche bun, and hand-cut chips.

Herb-crusted roasted County Down lamb rump cooked pink, minted sweet pea purée, potato dauphinoise gratin, and rosemary roasting juices.

Half free-range chicken marinated in lemon, crushed garlic, and wild coastal thyme, roasted crisp with pickled Napa slaw and skin-on fries.

Nutty slow-simmered pearl barley with foraged Causeway wild garlic, roasted king oyster mushrooms, and aged Northern Irish cheddar shavings.

Thick-cut Northern Irish Maris Piper potatoes, triple-cooked until shatteringly crisp with flaky Maldon sea salt.

Iconic PGI-certified County Down new potatoes tossed in melted farm butter, sea salt, and fresh garden mint.

Grilled tenderstem broccoli stems tossed with cold-pressed rapeseed oil, sea salt, and crushed toasted hazelnuts.

Crunchy white cabbage, fennel, grated carrot, and dill dressed in tangy Armagh apple cider vinaigrette.

Two thick slices of warm, freshly baked brown buttermilk wheaten bread with artisanal churned Abernethy sea salt butter.

Classic handmade tartare with capers, gherkins, lemon, and fresh dill.

Rich garlic emulsion blended with fiery sriracha chilli sauce.

Moist Medjool date sponge steeped in piping hot sea-salted caramel toffee sauce, served with artisan Bushmills Irish whiskey gelato.

Soft, delicate baked vanilla bean custard crowned with dark amber caramel syrup, poached seasonal fruit, and crisp shortbread biscuit.

Glass jar filled with dense milk chocolate ganache, molten sea salt caramel core, brownie chunks, vanilla ice cream, and aerated double cream.

Tart PGI Armagh Bramley apples and wild Irish blackberries baked with cinnamon oat crumble, served with a warm jug of custard.

Three scoops of Portstewart's world-famous Morelli family gelato: Double Cream Vanilla, Salted Caramel, and Wild Raspberry Ripple.

Tasting board of Young Buck raw milk blue, Dart Mountain Kilree, and Fivemiletown goat's cheese with wheaten crackers and fig chutney.

Legendary craft IPA brewed locally by Lacada Brewery in neighbouring Portrush—packed with pine, mango, and resinous hops (6.0% ABV).

Clean, refreshing local pale ale brewed within sight of the beach, bursting with grapefruit and passion fruit aromas (4.2% ABV).

Flawlessly poured dark ruby Irish stout with a dense, creamy white head and roasted barley character (4.2% ABV).

Award-winning craft cider pressed from 100% County Armagh apples, crisp, refreshing, and dry (5.6% ABV).

Dingle Irish Vodka, freshly squeezed pink grapefruit juice, tart cranberry, lime juice, and a Maldon sea salt rim over ice.

Freshly brewed hot dark roast filter coffee, Bushmills 10-Year-Old single malt whiskey, demerara sugar, and floated double cream.

Boatyard Double Gin from County Fermanagh, freshly squeezed lemon juice, sugar cane syrup, and a float of wild blackberry liqueur.

Refreshing non-alcoholic beach blend of pure cranberry, pink grapefruit, elderflower cordial, fresh mint, and sparkling soda.

Belfast's legendary Thompson's Punjana rich black leaf tea brewed in a pot with fresh local milk.

Double ristretto espresso poured with silky textured local steamed milk, roasted locally on the North Coast.

Fine sparkling natural mineral water.

Pure natural Irish still spring water.