With a focus on sustainable seafood and artful presentation, every meal captures the essence of refined island dining.
Oystercatcher’s dinner menu blends coastal freshness with global inspiration, featuring small plates and shareable entrées such as oysters, ceviche, branzino, skirt steak, and pork belly—complemented by inventive desserts and craft cocktails.
Mornings begin with wholesome favorites and indulgent delights alike, from honey-whipped yogurt and overnight oats to waffles, stuffed French toast, and hearty omelets—each dish thoughtfully crafted for your perfect island morning.
Wednesdays | 3:00 PM - 4:00 PM
Explore the rich history, regional influences, and unique flavors of oysters through a curated platter of four distinct varieties, each chosen to highlight their delicate and briny essence.
Raised in a family where cooking was a way of life, Austin Blake discovered early on the power of food to create lasting memories. After launching his career at The Salamander Resort in Virginia, he rose quickly through the ranks and went on to refine his craft at acclaimed restaurants in Philadelphia and Charleston. He first opened Oystercatcher as Chef de Cuisine at Wild Dunes Resort before leading kitchens at Sommba Gastrobar and SAVI Cucina + Wine Bar.
Now back at Oystercatcher, Chef Blake thrives on the pace and camaraderie of the kitchen, crafting dishes that balance the practical with the avant-garde—blurring the lines between adventurous and approachable flavors that invite guests to explore something new while feeling right at home.
| Breakfast | 8am - 11:30am |
| Dinner | 5pm - 10pm |
| Lounge | 4pm - 11pm |
