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01631 565666
01631 565666

For table reservations
please call
01631 565666
or e-mail

We aim to reply to all emails within 48 hours. Please TELEPHONE us for SAME DAY RESERVATIONS.

Booked tables will be held for a maximum of 10 minutes before being reallocated.


Our Suppliers

In the cool clear waters of the Lynn of Lorne and its surrounding lochs, the finest shellfish in the world thrives. Eeusk has access to this fantastic produce. Our shellfish is exclusively local.

Below we list the names of our fishermen and the area they fish.

Oysters are grown from seed by Judith & Hugo Vajk on the shores of Loch Creran. Maturity is reached in 3 to 4 years. The Vajk's have a passion for their livestock and are rightly proud of their product.

Langoustine, courtesy of Gordon Lamb. Gordon fishes Loch Linnhe between Lismore and Oban. Thankfully Gordon works 7 days a week in summer, sometimes in dreadful weather.

Crab & Lobsters are harvested around the rocky coastline of the island of Luing by Neil MacQueen. Neil selects his finest for us and delivers them live to our kitchen.

Mussels are rope grown by Jack Macgregor near Easdale Island. Jack, a local man, has his own rock band called Antics. I'm not sure what music he plays but if it's like his mussels it will be sweet and tender.

Scallops from all around Mull are fished by Toastie on the Crimson Arrow. Sounds a bit like a pirate ship! He does have that swashbuckling look. We have tried scallops from all around the UK, none taste quite like the West Coast variety.

White fish is landed at the pier here in Oban. We try to buy only from day boats, so that we know our fish has been caught that very day. Turbot, Halibut, Monkfish, Brill, Dover Sole, Lemon Sole, Megrim Sole, Plaice, Hake, Ling, John Dory, Red Mullet and Squid have all been landed at the pier this year.

This year we have been supplied with Halibut from Mr Alistair Barge who farms on the idyllic island of Gigha. Happy Halibut is how Mr Barge describes his stock. No wonder! They are fed a 100% organic diet.

Our Scotch beef steaks are supplied by Alister Jackson our local butcher. This is Jackson's 80th year as butchers in Oban. Ali buys his beef exclusively from Whitehouse Farm, Stirling. We are sure they have passed the test of time.

Last but not least our Smoked Salmon is supplied by Ruari Murray at Ford on Loch Awe.

We hope this gives you an idea of how passionate we are about the product we sell.

Opening hours:

Lunch 12pm to 3pm (winter 2.30pm)
Dinner 5.45pm to 9.30pm (winter 9pm)
No children under the age of 12 after 5.45pm.

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North Pier, Oban, Argyll
Scotland PA34 5QD
For table reservations, please telephone
01631 565666
(+44 1631 565666 from overseas)
Reservations: reservations@eeusk.com

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