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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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The inside dive bar is a sushi bar that also features raw oysters, sashimi, and ceviche. The outdoor marker 13 buoy bar serves up colorful sunset views and the most refreshing, creative drinks every day. Skull Creek Boathouse has recently appeared on the food network and has received both local, & national awards for their Lowcountry inspired cuisine. Stop by for lunch, sunset supper, dinner, happy hour, or weekend brunch! Our beer garden, you will be entranced with a sunset brew while you let the kids enjoy our play area outside. Additionally, we offer complimentary valet parking during peak months!
Bustling waterfront spot for seafood & Southern classics, with a sprawling, tree-shaded outdoor bar.
Address and Contact Information
Address: 397 Squire Pope Rd, Hilton Head Island, SC 29926
Phone: (843) 681-3663
Website: https://www.skullcreekboathouse.com/
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Skull Creek Boathouse
Welcome to Skull Creek Boathouse, Hilton Head Island’s most awarded landmark waterfront restaurant. … SC 29926. Get Directions · 843-681-3663. Quick Links.
Hours and Location – Skull Creek Boathouse
Welcome to Skull Creek Boathouse, Hilton Head Island’s most awarded landmark waterfront restaurant. At Skull Creek Boathouse, you’ll enjoy beautiful views …
Menu – Skull Creek Boathouse
Are you looking for the best seafood on Hilton Head Island? Then visit Skull Creek Boathouse, we have the best dinner and brunch on Hilton Head Island.
Reviews
Joyce Mitchell
This place is designed for the masses that must come in the summer months with lots and lots of seating inside and out. Very casual atmosphere and dogs are welcome. Even provided drinking bowls. Views overlooking the marina, and I would imagine many boaters tie up to enjoy the great seafood. The menu is expansive. I had sushi and my husband had chili cheese dogs. Very good and very filling. BTW, Maddie, our server, was a delight! I highly recommend this restaurant!
… moreIsaiah Barker
My visit to Skull Creek Boathouse was less of a dining experience and more of a high-stakes undercover mission that I didn’t sign up for. I walked in with fifty dollars and a healthy appetite; I left with a jaw ache and the distinct feeling I was being tracked by a specialized task force.
The Invisible Patron
The service here is truly a marvel of selective physics. I watched the manager glide across the floor like a seasoned politician, shaking hands and checking on every single table—unless that table happened to be occupied by a Black man sitting alone. At that point, I became a glitch in the Matrix.
The staff followed suit, performing a masterclass in “The Melanin Bypass.” They managed to hover nearby with the suspicious eyes of a security guard at a jewelry store, yet never actually landed long enough to ask how the “food” was. I wasn’t just a diner; I was a person of interest who apparently didn’t require water refills.
The Culinary Crime Scene
The kitchen’s “sea to table” philosophy is dangerously literal. The Shrimp tasted as though they had been plucked from the water and tossed onto my plate with all the seasoning of a glass of tap water. It wasn’t a dish; it was a damp disappointment.
Then came the Chicken Wings, which had been fried into another dimension. They possessed the texture of something you’d find at an archaeological dig site. I spent $50 to be here, so I was going to chew through the drywall if I had to, but my molars were begging for mercy.
The $2.50 Masterpiece
The Shrimp and Grits—priced at a bold $28.50—tasted like they belonged in a middle school cafeteria. The “ham gravy” had the unmistakable metallic soul of a tin can, a flavor profile I like to call “Industrial Sadness.”
And, of course, they tried to hide the evidence with a frantic dusting of chives.
> The Golden Rule: 93% of the time, when a kitchen tries to dress a plate up with chives, they are just putting a tuxedo on a trash fire. It doesn’t make it fancy; it just makes the garbage look like it’s going to prom.
>
The Final Verdict: Honestly, you’d have a significantly better time—and a much more honest meal—at your local McDonald’s. At least the Golden Arches won’t treat you like a fugitive while you’re enjoying a McChicken that actually has salt on it. Save your $50 and go where the manager doesn’t treat “hospitality” like a game of hide-and-seek.
… moreThe Invisible Patron
The service here is truly a marvel of selective physics. I watched the manager glide across the floor like a seasoned politician, shaking hands and checking on every single table—unless that table happened to be occupied by a Black man sitting alone. At that point, I became a glitch in the Matrix.
The staff followed suit, performing a masterclass in “The Melanin Bypass.” They managed to hover nearby with the suspicious eyes of a security guard at a jewelry store, yet never actually landed long enough to ask how the “food” was. I wasn’t just a diner; I was a person of interest who apparently didn’t require water refills.
The Culinary Crime Scene
The kitchen’s “sea to table” philosophy is dangerously literal. The Shrimp tasted as though they had been plucked from the water and tossed onto my plate with all the seasoning of a glass of tap water. It wasn’t a dish; it was a damp disappointment.
Then came the Chicken Wings, which had been fried into another dimension. They possessed the texture of something you’d find at an archaeological dig site. I spent $50 to be here, so I was going to chew through the drywall if I had to, but my molars were begging for mercy.
The $2.50 Masterpiece
The Shrimp and Grits—priced at a bold $28.50—tasted like they belonged in a middle school cafeteria. The “ham gravy” had the unmistakable metallic soul of a tin can, a flavor profile I like to call “Industrial Sadness.”
And, of course, they tried to hide the evidence with a frantic dusting of chives.
> The Golden Rule: 93% of the time, when a kitchen tries to dress a plate up with chives, they are just putting a tuxedo on a trash fire. It doesn’t make it fancy; it just makes the garbage look like it’s going to prom.
>
The Final Verdict: Honestly, you’d have a significantly better time—and a much more honest meal—at your local McDonald’s. At least the Golden Arches won’t treat you like a fugitive while you’re enjoying a McChicken that actually has salt on it. Save your $50 and go where the manager doesn’t treat “hospitality” like a game of hide-and-seek.
Alyssa Berindei
Came as a group of 4 and my dog to sit outside. Beautiful view. Good service. FANTASTIC food! Got the Boathouse Sampler and the Jezebel sauce was sooo good. Everything was great. Crab cake wasn’t my favorite but everything on the sampler was just perfect. Also the Key Lime Colado was one of the best frozen drinks over ever had!
… moreAL Hering
I like Skull Creek Boathouse, especially during the offseason since there is typically no wait for tables at all and I love the bars, especially the indoor one, it’s old school feel, vibe. I hit this on a bar crawl taking 5 friends that were in town. We sat indoors at the bar, was the day it snowed that night. Drinks great, had oysters and sushi as little apps since we were hopping. Definitely recommend the sushi and local oysters.
… moreLeslie Nikki
I cannot say enough how amazing this place was! It is a tad on the pricey side, but the service was UNBEATABLE. Not only did they check on every table many many times, but they asked how things looked, again if everything was up to par, and at the end if we enjoyed our meals. The waitress gave her suggestion and it was a great choice! The shrimp was great and fresh, crab legs were wonderful as well as the salmon! We got the fried pickles and okra, as well as crab cakes for the starters and they were great as well! They have their own little souvenir shop, a bar with plenty of options, indoor and outdoor seating, live music, and you are right on the marina so the view outside is unbeatable!
… moreChelle B
The atmosphere is pretty cool here. They have dining side, bar side with TVs and even an outdoor bar area. They have a gift shop that is nice and big to look for souvenirs or supplies. Food for the price was so so. Food was on the higher price for a 3 star meal. Rice was dry. Collard greens were a bit too salty. Staff was pleasant. Food just missed the mark. We had expected more.
… moreAmanda Mcknight
We stopped here getting to the island on a chilly day and starting with hot sake was perfect! The jalapeño bombs appetizer special was to die for, as well at the crab cake! The grandma’s deviled eggs were okay but I’m biased because I love my mom’s homemade ones.
We also tried get 2 lunch special, the shrimp po’ boy and SCB chowder. Both were good, I’d say a po’ boys a po’ boy at the end of the day. The chowder was very flavorful, thick consistency
Would definitely go here again 🙂
… moreWe also tried get 2 lunch special, the shrimp po’ boy and SCB chowder. Both were good, I’d say a po’ boys a po’ boy at the end of the day. The chowder was very flavorful, thick consistency
Would definitely go here again 🙂
Kim Lott
The food was delicious. Great variety for everyone. Service was attentive and prompt. Cool decor and sits right on the water. Beautiful dock and boats and wonderful place to see the sunset.
… moreWinterthief
Amazing food & atmosphere—- but when I went, it was really busy and unfortunately, service was slow. Have alot of gnats outside biting you if you are seated outside, so bring a bug spray/ repellent will help when you want to seated outside
… moreJohn Hite
Skull Creek was recommended to us by several people. We decided to head out that way to grab a couple drinks and watch the sunset. The place was pretty busy, but we are able to go straight to the outside bar and get a couple of seats on the corner nearest the water. Bartenders were great. We got a little hungry, so my wife got the clams and I just got an order of hush puppies. Both were excellent. The beers were cold and reasonably priced. As the sun was going down we, along with a handful of other people, walked out the dock to catch the colors. We were treated to a manatee sighting.
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