Shellfish Cow
28 HIGH STREET,
WALLINGFORD,
OX10 0BU
01491 832807
Restaurant & Bar Opening Times
FESTIVE OPENING TIMES
20th December – 12pm – 2pm 6pm – 9pm
21st December – 12pm til late
22nd December – Closed
23rd December – 12pm – 2pm 6pm – 9pm
24th December – 12pm – 2pm 6pm – 9pm
25th December – Closed
26th December – Closed
27th December – 12pm til late – live music from the Candy Thieves
28th December – 12pm til late
29th December – Closed
30th December – Closed
31st December – 12pm – 2pm 6pm – 9pm
1st January – Closed
2nd January – Closed
3rd January – Back to normal
Tuesday – Friday
Full normal menu 12 noon – 2pm and 6pm – 9pm
Lunch Menu 12 noon – 2pm
Ground Floor Bar & Cellar Lounge
12 noon – 2.30pm and 6pm -11.30pm
Saturday
Full normal menu served all day from 12 noon until 9.30pm
Latest reservation time 9pm
Lunch menu 12 noon until 5pm
Ground Floor Bar & Cellar Lounge Bar 12 noon – 12 midnight
Restaurant and kitchen closed on Sundays & Mondays
(except some Bank Holidays)
A fun, quirky and relaxed dining experience…
Shellfish Cow Restaurant & Bar isn’t part of a chain, it’s owned and run by two local experienced restaurateurs who simply love good food and entertaining.
The ever so slightly over the top quirky ground floor bar is well stocked, serving classy Martini cocktails, ales, lagers, affordable decent wines and artisan gins. The bar leads either up to the first floor dining rooms or down to the trendy ‘Shoreditch’ bare brick cellar dining lounge.
Lunch and dinner menus focus on the freshest British shellfish landed from around our shores from Cornwall to the Shetlands; all delivered overnight directly to our kitchens.
What are our lovely guests saying?
“Highly recommend. Outstanding food, we drove an hour just to have lunch. Great service, friendly staff…. will definitely be back.” – Nicky J
“Fabulous place, good food, good drink, good staff, had a really enjoyable visit” – Jake T
“Lovely ambiance and wonderful food! We shared a kilo of lemon and garlic mussels with French bread and fries – just as good, if not better, than those we’d get in Belgium!” – Hannah S
