The Morrison Bar & Oyster Room are back with Crab Carnival and this year is set to be their biggest yet. Now in its fourth year, the Carnival will be a celebration of all things crustacean for 28 days, beginning Monday 20th March until Sunday 16th April.
Chef Sean Connolly, The Morrison Bar & Oyster Room and Culinary Director, has a plethora of crab themed dishes ready to unleash on Sydney. Expect a mix of classic and modern dishes such as Crab filled Doughnut Holes (doughnut sliders filled with blue crab meat and cheese), King Crab Mac & Cheeses (house made macaroni, three cheese sauce, torn king crab meat), Crab Po Boy (fried soft shell crab, soft roll, green goddess dressing) and Typhoon Shelter Mud Crab (crisp fried mud crab, chili, garlic, ginger, blackbean, coriander, chili jam dipping sauce).
Also on offer are cocktails with an under the sea twist. The Crabby Mary is back, a thirst quenching Bloody Mary mix with a good measure of Ketel One and a crab claw, as is the Crab Apple Sangria, a Sangria Bianco featuring Pinot Grigio, Calvados, sweet peaches, apples and pomegranate pearls. There will also be James Squire’s “The Chancer” Golden Ale on offer for only $5 a pop.
When all the food and drinks are done, partake in a bit of Hermit crab racing, hosted in the Oyster room every Thursday night. It’s free to enter and participants stand to win a variety of prizes, just be sure to register early.
The Morrison Bar & Oyster Room’s Crab Carnival 2017
Address: 225 George Street, Sydney
Date: Monday 20th March – Sunday 16th April 2017
Website: http://www.themorrison.com.au/
Image supplied
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