A rustic, Hamptons meets Jimbaran Bay, meets East Coast Singapore, crab shack featuring the daily catch of crab ordered by the pound. Think wok fired with chili, black pepper crab, black bean or simply steamed, chilled and served with lemon aioli.
Starters will consist of crab claws, crab cakes, crab sliders, chowders and crab and coconut salads. Several non-crab dishes will be available and a full Kids Menu will feature. Hot towels, bibs, crackers, picks, scissors, mallets are all part of the armory.
The Crab Club is in residency every full moon at Geoff and Jane Lindsay's Elwood restaurant Dandelion. The Crab Club was a holiday favourite when it opened in Sorrento, Victoria in 2015 for the summer season. This year we headed to the West Coast and the iconic Lorne Hotel for even more crabby fun. We have previously popped up in Sydney, Canberra, Hayman and Hamilton Islands as well as Mission Beach QLD and Bali.
A rustic, Hamptons meets Jimbaran Bay, crab shack featuring the daily catch of crab ordered live and kicking by the pound, cooked with your choice of sauces. Think chilli, black pepper, black bean or simply steamed and served with lemon aioli.
Daily market runs will include: Mud, Antarctic King, Blue Swimmers, Sand and Soft Shell. Starters consist of classic cakes, chowder, crab and coconut salad, crab leg cocktail and a soft shell slider. A non-crab ‘dish of the day’ should satisfy the crustacean averse.
Hot towels, bibs, crackers, picks, forks, scissors, mallets, finger bowls & a ship load of crabs.
Geoff Lindsay is the chef behind Dandelion, Lamaro's Hotel and Pearl Restaurant & Bar in Australia and Salumeria, Bali and is Executive Chef of Saigon Street, Bali. In 2005 Geoff was named Chef of the Year by 'The Age Good Food Guide'. His restaurants have been featured in the Gourmet Traveller Australian Top 100 restaurants and he has been awarded over 30 Age Good Food Guide Chefs Hats.
The Crab Club showcases his passion for top local produce and innovative dining concepts.