House of Crabs
One of the only spots in Sydney to offer real American seafood boil, (and the only Australian importer of Budweiser cans) the menu, led by executive chef Jaime Thomas, offers a choice of shellfish, depending on market availability. Once you’ve made that nail-biting decision, you’re faced with a choice of four sauces – Cajun, Mexican, Oriental or lemon pepper. Paper bibs are tied around necks, the table is lined with butcher’s paper and plastic gloves are best donned before bags of saucy, juicy shellfish arrive at the table alongside a basket of sweet white bread ready for dipping. It’s not a dainty affair, and that’s half the fun.
Cocktails are uncomplicated and tasty. A frothy pineapple sour or an apricot cobbler highball are terrific foils to the richness of the boil and if you can fit it in, a neapolitan ice cream waffle sandwich with raspberry sauce, peanuts and chocolate will take you back to your childhood milkbar days.