Austin Blake is our chef de cuisine at the up-and-coming Oystercatcher Restaurant & Bar, located in the lobby of the new Sweetgrass Inn. Blake enjoys creating and working with foods that blend or blur the lines a bit between being adventurous and friendly. This summer he’s been working on lots of fun dishes for guest to fall in love with.
“I’m most excited about our Octopus Hushpuppy, inspired by one of the most famous street food dishes in the world ‘Takoyaki’. Which is little tempura fried octopus spheres. In our take on this tradition, we pay homage to the dish by folding octopus into Hushpuppy batter and garnishing it with bonito aioli, pickled ginger, and bits of fried tempura batter.”
Read Wolfe is the executive sous chef for the whole Resort now, and loves getting to assist at all our outlets, but one is his summer recommendations is specifically at Oystercatcher.
“My Favorite new menu item has got to be our ever-changing dish for our Ceviche, which comes with a unique preparation. I especially love our incorporation of Carolina Gold Rice in the dish. Called the Heirloom Lost ancient grain, which Anson Mills Farm has brought under their wing, this grain is now seeing a rise in popularity back on the Charleston Food Scene. The Carolina Gold Rice is puffed/ Crispy and tossed in a Ginger Vinaigrette, with some Charred Local Corn from Johns Island, and a Corn Puree. The fish is ever changing and evolving, depending on what the local fisherman and the fish monger has that day, and is top notch; is what we us for this mouthwatering dish! Sometimes… it’s a local Snapper or Tuna, and other days it might be East Coast Halibut. Whatever is the best and freshest is what will land on this dish for that evening.”
No matter where you eat on property, you’re sure to find some amazing and unique dishes to savor the flavors of summer in the Lowcountry! Check out all our dining options on property here.
Published July 21, 2022
