In a world of digital screens and fixed menus, there is a certain magic in the handwritten scrawl of a coastal chalkboard. It’s human, spontaneous, and—most importantly—temporary. For the locals of Jervis Bay, the chalkboard is more than a menu; it’s a daily pulse check on what’s fresh, what’s abundant, and what the kitchen is truly excited to cook.
A chalkboard is never overly polished. The handwriting varies, prices might be underlined twice, a splash of colour catching the corner of your eye. It feels human, a little spontaneous and, of course, temporary.
In a world that leans heavily into fixed menus and digital screens, the chalkboard remains personal. It invites conversation and gives venues space to be inventive. For us diners, it delivers a small thrill of discovery. What’s on the board tonight?
Chalkboard menus trace their roots to 19th century Europe, when cafés and bistros needed a simple way to list daily dishes that changed with the market. In France, blackboards became a staple outside neighbourhood restaurants, announcing the plat du jour to passers-by. Pubs across the UK soon followed, scribbling ales and specials in chalk for practicality as much as charm.
Fast forward to coastal Australia and the tradition feels right at home. There is a looseness to it. A sense that today’s special might depend on what came in fresh, what is abundant, or what the kitchen felt inspired to create.
The Midday Grill at Jervis Bay Shellfish Market
Tucked into the industrial heart of Huskisson at 6 Bolten Road, the grill at Jervis Bay Shellfish Market greets you with the unmistakable aroma of bubbling garlic butter and golden mornay.
This is more than a seafood stop. It is a local ritual and an easy indulgence. Regulars know the rhythm. Come for the farm fresh mussels and stay for the heat of the grill.
The menu is a focused celebration of the coast. A dozen oysters arrive either in the smoky tang of Kilpatrick or baked in a creamy housemade mornay, both priced at $33. For a lighter bite, four plump scallops in their shells, finished with garlic butter or mornay, come in at $17.
The standout for value is the lobster. A half lobster served in mornay for $31 or with garlicky butter for $29, is simple and unpretentious, best enjoyed at one of the shady picnic tables out front before wandering next door to Jervis Bay Brewing Co for something cold.
The grill runs between 10.30am and 1pm, Tuesday to Saturday. Nothing tastes fresher than shellfish straight from the grill to your plate.
Bud’s Tavern Classic Counter Lunch
In true Aussie pub tradition, the Bud’s Tavern $20 counter lunch is a masterclass in value without compromise, available between 12pm and 3pm weekdays right in the heart of Huskisson. If you miss the board outside the yellow tiled entrance, you will find the lunch specials written up near the bar.
For that classic coastal crunch, the battered or grilled barramundi with hot chips, salad and house made tartare delivers exactly what every seaside visitor hopes for.
The chicken schnitzel remains a local favourite. Crumbed fresh daily and finished with house made gravy, it is served with chips and seasonal salad and shows no sign of leaving the board any time soon. The gf option is one of the best we’ve ever tasted.
For something handheld, the crumbed chicken Caesar wrap with iceberg lettuce and chips is an easy midweek choice. The cheeseburger, served with chips, salad and tomato sauce, can also be made vegan with a plant-based patty so no one misses out. Not bad for a $20 counter lunch.
For those on the move, next door is Bud’s Takeaway that carries its own set of chalkboard winners. The 12-hour braised lamb shoulder kebab at $16 is layered with housemade tzatziki and hummus and has quickly built a following.
There is also the chicken Caesar wrap at $16 or the ever-reliable bacon and egg roll at $11, perfect before heading back to work or down to the beach where those chalkboard cravings often begin.
This weekend’s special, running until sold out, is a $26 Bud’s Chicken Burger Special, chargrilled chicken thigh marinated in tarragon, rosemary and Dijon mustard. It is served on a fresh brioche roll with whipped feta, avocado, rocket, red onion and honey tarragon aioli, alongside house chips.
Fishermens Wharf Daily Specials
Stroll down Currambene St towards the water and a few short steps away from the bustle of Owen Street to Fishermens Wharf, where the chalkboard specials speak for themselves.
The $20 Midi Seafood Basket remains a local favourite. Fresh battered flathead and prawns, hand peeled to order, are paired with hand cut calamari, crispy chips and a house made tartare sharpened with onion, gherkins and capers. The catch is sourced locally from Nowra Fresh Fish & Meat Markets.
On Tuesdays between 9am and 3pm, Sydney Rock Oysters are $2.50 each. Shucked to order, they arrive cold and briny. Enjoy them with a squeeze of lemon or add a tub of house mignonette for $5.
With your tray in hand, find a seat by the water. The salt air and the quiet hum of the Bay make everything taste better. It is the kind of unpretentious South Coast lunch many of us return for again and again.
The Huskisson Hotel’s Chalkboard Temptations
At the Husky Pub, the chalkboard is where the kitchen lets its personality speak. The handwritten specials shift weekly, often reflecting what has arrived fresh or what the chefs feel inspired to cook.
On this visit, the board moves from playful to refined. A Big Mac Taco layered with Angus beef, Southern burger sauce, onion, lettuce and burger cheese is priced at $12. Alongside it sits a 200-gram grilled Queensland mulloway with cauliflower cous cous, almonds, cranberries, cherry tomatoes and citrus dressing at $38.
The weekly rhythm continues. Monday offers a $25 rump steak served with a house beer, wine or soft drink. Tuesday’s $15 Tradie special features a house pie with mash, mushy peas and gravy, with options including Texas smoked pork, beef and Guinness or Aussie beef, again with a house drink included.
Wednesday brings $20 burgers with chips while Thursday offers a $25 meal deal with fish and chips or chicken schnitty and a house drink. Sunday rounds out the week with a $25 roast beef and a house drink.
There is something quietly reassuring about a good counter meal special at our favourite local diners. For us at Jervis Bay Weekend Magazine, it remains one of our favourite rituals. Walk in, glance up and let the chalk do the talking.
Please note: The specials mentioned in this story were all available at the time of publication but are subject to change.
