Oysters and cocktails are on the menu at this stellar new seaside eatery.
Come summer, there are few things more gratifying than a chilled glass of Champagne in the afternoon sun. And, when said effervescence comes accompanied by a tantalising array of ocean-fresh oysters, well, I mean, come on. Playing right into our affinity for these two top-notch delicacies is The Shucker Brothers.
Taking over a narrow sliver of the grand old Ferry Terminal, the space has been immaculately envisaged by Alex Davies and Emily Priest of Cheshire Architects. High arched ceilings instil an open, relaxed ambience, while a pale marble bar stretches the entire length of the eatery. Inviting guests to dine both indoors and out, a jumble of al fresco furniture is bound to be a popular addition when the warmer weather hits.
It’s an easy going summer menu, designed by Head Chef Mark Nicholson, that centres around a Mediterranean-inspired selection of tapas and larger plates. Highlights include crab doughnuts, salt cod croquettes and a rich trevally Kokoda in coconut cream, but of course, it’s the oysters that take the main stage. Sourced from Clevedon, Mahurangi and Waiheke’s Te Matuku, the mighty molluscs come straight from the raw bar in natural or tempura-fried form with all of the appropriate accompaniments.
Open from breakfast until late (the morning menu is not to be ignored), the waterfront eatery makes for an indulgent stop in. Whether you’re setting sail for the islands, just arriving home, or in search of somewhere for a post-work wind-down, it’s a great place to get shucked.
The Shucker Brothers is set to open this Friday 3rd November.
8am-late, seven days
The Shucker Brothers
Auckland Ferry Building