Crab Carnival Returns
The Celebration Of The Crustacean: 2018 Crab Carnival Media Night
It’s time to whip out your crustacean bibs because the Crab Carnival is officially returning to The Morrison 19th March – 15th April with a delicious new menu set to surprise and delight Sydney-siders.
The Morrison Crab Carnival, now in its fifth consecutive year, celebrates the art of creating, cooking and – of course – chowing down on delicious crab dishes, featuring a specialty menu curated by our Culinary Director, Chef Sean Connolly. This year’s menu is inspired by Sean’s personal passion for Italian cooking, with dish standouts including the exquisite Crab Ravioli and indulgent Crab Risotto.
Tuesday 13th March was our night to shine! We showcased crabby hero food and beverages at its Media Launch to a selection of our friends, crab lovers & Sydney’s coolest kids.
Chef Sean Collonny & the Morrison team whipped up a number of crabalicious canapes to start on arrival! Soft Shell Crab Slider – with soft shell crab, a charcoal bun, blush mayo & house pickles. Crab Bruschetta – blue swimmer crab, artisan sourdough, fennel, lemon, chilli & crab mayo.
We had a number of sea brews & crabbytails to wash down the crabtasticness. Hero’s including Sailors Grave “Down She Gose” – a delicate salty yet thirst quenching German-style brew with a smooth finish and subtle citrus ocean tang to accompany your journey to Davy Jones Locker. Kereru Salty Seaweed Ale – One for the adventurer! A wheat beer brewed from karengo, an edible purple seaweed infused with salt water. Rich, tart & curiously stranger, with a luscious finish just how Captain Cook liked it. Our friends from Manly Gin came on board & help us put together The Manly Lady – The White Lady with a Morrison twist! Soft and citrusy pops from brewed leaves of the lemon myrtle tree make it a perfect crab pairing enhanced by hints of sea botanicals found in Manly gin. Delish! Last put not least it no celebration without Crab Rose Sangria.
With Sean’s strong Italian presence this year shining through our two hero dishes were ones not to be missed! Firstly, Crab Risotto – Golden King crab & mascarpone, parmesan, chives & lemon. Followed by the Crab Ravioli – crab claw & ricotta ravioli, curry sauce, salmon roe & chives.
The Main Event
What we have all been waiting for the CHILLI MUD CRAB madness. A whole chilli mud crab served with coriander & Sean’s hot sauce. All tools were supplied & everyone dug in whether it was the picker, cracker or the hammer in focus. For some this was their first ever mud crab experience, but we came prepared. There we placements that walked newcomers through the step by step process of how to make sure no delicious crabby meat was missed. These mud crabs were accompanied by Chinese greens, a iceberg wedge salad & our famous duck fat chips.
The Sweet Treat
Of course there is room for dessert! We finished off our crabby event with nothing else but Sean’s famous Lemon Tart – served with chantilly cream!
Crab Carnival runs for 28 days – Monday 19th March to Sunday 15th April 2018
Don’t miss out – Book your place at our table today!