The amazing shellfish plateau
Nestled in Gemmil Lane, Luke’s Oyster Bar and Chophouse welcomes you in with its clean lines of decor, high ceilings, and flooded with natural light.
The menu is clean and simple, and sticks to it’s “chop house” roots. We decided to go with the two specialties of the house, starting with the seafood platter, and then Luke’s bone-in tenderloin au poivre.
The shellfish plateau is one of the best we have ever had. And we’ve had our fair share of seafood platters in Sydney, which has access to the most amazingly fresh and delicious seafood.
Chilled whole lobster, giant shrimp, two varieties of oysters, tuna tartare and fresh crab salad. There were dipping sauces for the the lobster, shrimp and oysters but honestly all they needed was a good squeeze of lemon to appreciate the delicate sweetness of each. Absolutely divine.
Luke’s bone-in tenderloin with a peppercorn crust and mustard cognac jus
We ended up sharing the tenderloin for our main, cooked on the bone for added flavour. Unfortunately I didn’t read that it came with a peppercorn crust & mustard cognac jus. It’s not at all that it tasted bad, but both seemed to challenge the bold flavour of the tenderloin. But kudos to the selection of meat. Tender and absolutely delicious.
I’d like to try other the other items they had on their menu but to be honest, I’d find it hard to go past that shellfish plateau again. And again. And again 🙂
Luke’s Oyster Bar and Chophouse
20 Gemmill Lane, Singapore
Tel: 6221 4468