Crustacean Cabana has launched at The Greens North Sydney. Champagne, seafood and striking harbour views will be served up on the Green’s outdoor courtyard until April.
To tease those tastebuds, you can expect menu selections of Freshly Shucked Rock Oysters, Black Tiger Prawn Cocktails and the impressive ‘The Greens Boil Up’: A serving for two, of whole lobster filled with tasty stock and cooked in an American-style boiler, served with corn, chat potatoes, black mussels, shallots and snow pea tendrils.
If that doesn’t tempt you enough, you can even go all out and indulge in the Kaimoana Hakai (‘Seafood Feast’) that comes with a complimentary glass of Cloudy Bay Sauvignon Blanc in February, or a glass of Piper Heidsiek Champagne during March and April.
Head chef at The Greens, Nathan Tillot, has added his own twist to the menu with the introduction of seasonal-changing menus across breakfast, lunch and dinner. Guests will be stuck for choice with lunch and dinner menus offering meals like Marinated Swordfish Carpaccio, Crispy Pork Belly, Smoked Quail on the Bone and Roasted PumpkinSalad with pomegranate, molasses and candied caraway.
Get your Hampton chic on with The Green’s cocktails, like the Watermelon-Lychee Rickey (tanqueray gin, fresh watermelon, lychee, lime and soda); Greens Garden (St Germain, green chartreuse, fresh apple, coriander, lime and sugar); or the Honey Girl (honeycomb, infused kettle 1 vodka, vanilla bean, sugar syrup and fresh lime) in the sunshine.
The Crustacean Cabana pop-up is a must-do, as a final farewell to summer.
The Greens North Sydney
50 Ridge Street, North Sydney
02 9245 3099 I www.thegreensnorthsydney.com.au
Friday: 12pm – midnight
Saturday and Saturday: 12pm – 11pm
Image: Jacquie Manning