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Hard Rock Hotel & Casino Atlantic City
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1000 Boardwalk, Atlantic City, New Jersey 08401, United States
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Council Oak Fish

For upscale dining in an intimate setting, guests can make a reservation at Council Oak Fish, originally made famous at the Seminole Hard Rock Hotel & Casinos in Florida. This is Council Oak’s first fish-focused restaurant, bringing guests the Northeast’s freshest catches sourced by local fishermen with an a la carte menu focused on ocean-to-table fare, with table-side caviar service and a fire-burning kitchen, all set in an elegant dining room inspired by the bold aesthetic of the Seminole culture.

Reservations

The Last Drop Dinner

Thursday, September 26th | 7PM

We're partnering with The Last Drop Distillers, invite you to join us for a very special evening of exquisite food and exceptional aged spirits, hosted by Rebecca Jago and Cecily Chappel from The Last Drop Distillers.

 

The evening will take place in the private dining room of Council Oak Fish.

 

We will begin with bespoke cocktails made with Tom's Blend, The Last Drop's house blended scotch whisky.

 

This will be followed by a bespoke tasting menu designed by Chef Quincy, accompanied by five pours of The Last Drop's current releases

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Pappy Van Winkle Bourbon Dinner

Thursday, October 24th | 7PM

A four-course dinner prepared by Executive Chef Quincy and the Council Oak Culinary Team paired with the exclusive Pappy van Winkle family. Guest will have the unique opportunity to taste Old Rip Van Winkle 10 year, Van Winkle Special Reserve 12 year, Pappy Van Winkle’s Family Reserve 15 year, Pappy Van Winkle’s Family Reserve 20 year, and Pappy Van Winkle’s Family Reserve 23 year.

This Exclusive Dinner will be hosted by Preston Van Winkle.

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Oyster Recycling Program

Council Oak Fish is doing its part to ensure the sustainability of the seafood industry. While “fish” may be in the name, the restaurant serves a lot of oysters — in just months, we can easily rack up around 25,000 pounds worth, which is roughly 50,000 shells. That’s because so many people love eating them — and eating a lot of them. However, we’re making an effort to make sure there will continue to be enough to go around. We participate in an oyster-shell recycling program in partnership with Stockton University and the Cooperative Extension of Rutgers New Jersey Agricultural Experiment Station (NJAES). Oyster farmers are able to use the recycled shells to raise more oysters, ensuring the industry’s sustainability.