Set on Palm Street where Tuncurry meets the entrance to Wallis Lake, this oyster bar and seafood kitchen keeps things relaxed and unfussy. Sydney rock oysters anchor the menu, shucked to order and served alongside a rotating list of local catch and share plates. The room looks out toward the water, and evening service leans into that setting rather than dressing it up. Dinner runs Thursday through Saturday from 5pm, with lunch across most of the week and a Sunday breakfast; hours shift a little between summer and winter. It is an independent operation, not a franchise or club dining room, and the pace suits a slow coastal night out. Booking ahead is sensible on weekends, when tables near the glass fill quickly and a courtesy bus makes getting home simpler.
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