Don't shoot me, but I think I just might be the odd few who did not take to their house special cornbread (I forgot to take a picture). Personally, I felt it was a little dry and mealy, neither savory nor sweet.
But the Oyster Po' boys that followed, that kicked up my expectations of the entire meal a whole notch.
|Oyster Po' Boy|
The breaded and fried oyster was crunchy, well-seasoned and greaseless. That bit of 'slaw added a bit of sweetness and sauce. I thought if it was served with a soft bun (think: generic hot dog softbun), it would have been even more awesome.
Travis' Tomato salad was good, with bits of feta dolloped all over. Yes, the tomatoes were sweet but I really expected a little more of the dish for its $23 tag.
|Travis' Tomato Salad|
Torn between the cold seafood platter and the oysters au natural, we finally called on the latter, leaving it up to Chef to put together a few different varieties. Our oysters that night were from Canada and Massachusetts. They were rather pricey but they were awesome - plump, juicy, brine-y. Oysters and me, we go a waaay back so I had the process of devouring them down to the pat : squeeze of lemon, dash of hot sauce, slurp down juice and all, and repeat. Make that four more times.
|Fresh shucked oysters from Canada and USA|
Last dish was a (whole) lobster pot pie, deconstructed. The sauce was wonderfully rich, yet uncloying. And my initial concern with over-cooking the lobster? Throw that straight out of the window because that baby was cooked perfectly.
|Lobster pot pie|
Oddly, I found the claw slightly tastier than the body, just because it has a less chewy texture.
That meal at Luke's demonstrated that simplicity is not to be underestimated when well-executed. But the downside is that the food is awfully pricey, making it more an 'occasion' restaurant rather than a place I could frequent more.
Luke's Oyster Bar and Chop House
20 Gemmill Lane
Tel: 6221 4468