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Forget about your ho-hum prawn cocktail starter, Chef Mark Jensen from Red Lantern on Riley hosted a five-course tasting menu that challenged guests to reconsider the use of the humble avocado.

After touring Perth, Adelaide, Brisbane and Melbourne, the avocado masterclass program touched down in Sydney, with over 40 of Sydney’s best chefs eager to expand their repertoire.

Chicken and avocado congee

Chicken and avocado congee

Beginning with a sensory exercise, guests soaked in the ambiance of Red Lantern on Riley while sampling four small pieces of avocado; natural, salted, sugared and a firm avo that had been pan fried with rocket, chilli and garlic. A simple exercise that demonstrated the versatility of Australia’s much loved avocado. Throughout the next four courses, Mark incorporated both firm and ripe avocados, to create not only taste but texture in his dishes. When you read a menu, you generally have a preconceived idea of what you will see and taste when the dish arrives.

Wild boar, shrimp paste, lemongrass and chilli with a pickled avacdo and radish salad

Wild boar, shrimp paste, lemongrass and chilli with a pickled avacdo and radish salad

Avocado and chicken congee? Would it just be an avocado soup with chicken in it? Would it be warm? The questions around the table were endless, and the general vibe was trepidation more than anticipation. With Mark Jensen in the kitchen, our concerns were wasted and our bowls scraped clean by the end of the masterclass. A diced, firm avocado offered the same texture as the rice, with shreds of chicken and gutsy Asian herbs. An avocado banh bao (steamed bun) with lobster and Vietnamese salad and braised wild boar with pickled avocado, continued the high standard. Finished off with an avocado and coconut shake, mung bean cake, avocado ice cream and a condensed milk crumb.

Anna Lisle

Red Lantern on Riley

Cho Cho San is reinventing Japanese

Cho Cho San is the second restaurant to come out of the dynamic pairing of Jonathan Barthelmess and Sam Christie. After opening the successful Greek restaurant Apollo together, it was somewhat of a surprise that their next venture was Japanese. But they did it as a challenge, and it seriously paid off – their lack of formal training in Japanese cuisine has led to one of the most exciting menus of the year.

Simple and elegant interiors at Cho Cho San

Simple and elegant interiors at Cho Cho San

The restaurant takes its inspiration from Japan’s drinking culture and izakayas – bars with food. The minimal, all-cream room is half filled by a long dining bar and the food is designed to share. The wines by the glass aren’t many but do something different and try one of the many sakes.

The incredible duck rolls

The incredible duck rolls

The food is Japanese in tone but borrows Korean, Chinese and even European ingredients. The two buns are an excellent place to start – one is a pillow-soft steamed bun filled with duck marinated in jasmine tea with cucumber. The flavour of the duck is slightly sweet but also has the depth of the earthy tea, and is perfectly tender. The lightly toasted bread roll filled with spanner crab and topped with a sprinkling of matchstick chips is equally good.

From the raw section, the scallops are accompanied by a seaweed puree, corn and house-smoked bonito and are slip-through-your-chopsticks delicate.  Next, try the hibachi grilled prawns, fat and juicy with kombu butter or if you dare, the whole mud crab with Japanese curry.  The meat section is simple and done well – chicken yakitori with pickled lime, or grilled pork fillets with mustard greens.


Matcha soft serve

Matcha soft serve

Whatever you do – save room for dessert. The ginger custard is the real show stopper; not overly sweet, intensely creamy and delicate in that Japanese way that few other cuisines can replicate. If you like matcha, the soft serve also hits the spot in a big way.

This is an exciting new restaurant from two of Sydney’s hottest young chefs who are pushing the envelope in the best way possible.

Georgia Booth

Cho Cho San 

My Italian Riviera fantasy

The sun dances on the surface of the water, twinkling and sparkling with every ripple and gentle wave. It’s the perfect day as I stand on the jetty at Rose Bay. I’ve teamed my favourite mint-green silk dress with cat-eye sunglasses and a bolero jacket. I could be on the set of The Talented Mr Ripley, like Marge, standing portside on the Italian Riviera. I board the tiny white sea-plane and fifteen minutes later, I’m elegantly stepping onto the wharf at Whale Beach.

NT barramundi with soft-shell crab, pickled bamboo shoots, chilli, kaffir lime and coriander

NT barramundi with crispy school prawns, padron peppers, black pepper and preserved lemon

Okay, okay – It’s just a fantasy. In reality, I arrive at Jonah’s in my early model Toyota Corolla after a tedious 70 minute drive on the twisting and turning road that leads to the peninsula of the Northern Beaches. Walking in the door of Jonah’s, the only Relais & Châteaux hotel in Sydney, I’m treated as though I did arrive by seaplane. All the frill and grandeur that one associates with traditional fine dining can be experienced here at Jonah’s. A far cry from the roadhouse that originally existed in 1929, the dining room is surprisingly modern, which makes sense, given the postcard perfect view that offers a 180 degree view of the ocean.

Confit Tasmanian Huon salmon with pickled ginger, orange, puffed wild rice, wasabi, and nori powder

Confit Tasmanian Huon salmon with pickled ginger, orange, puffed wild rice, wasabi, and nori powder

The kitchen at Jonah’s is led by Chef Peter Ridland who has a reputation that rivals the hotel itself, with stints at Marc Philpott at Gunners Barracks, Starwood Hotels, various two and three Michelin star restaurants in Europe and also alongside Luke Mangan at Bistro Lulu. Accordingly the menu delivers both in ideology and execution. An entrée of confit Berkshire pork belly with chorizo and black garlic is as indulgent as the dish sounds, served with a potato crisp providing texture. Plump North Atlantic scallops are teamed with a generous quenelle of foie gras mousse and a bourbon foam which cuts through the richness of the dish. The dish that makes a scene however, is the bone marrow crusted Rangers Valley Wagyu rump cap. Coupled with a roasted short rib, a sweet potato dauphine (like a potato puff) and sautéed treviso, the elements work in perfect harmony.

Anna Lisle


Set (teishoku) menu for Sydney

Sydneysiders like firsts. Especially when it comes to restaurants. Yayoi is the first teishoku restaurant from the Japanese restaurant chain, Plenus Co Ltd, to open on Australian soil. Take that Melbourne. Plenus Co Ltd is one of Japan’s largest food service operators, with over 200 restaurants in Japan, Singapore and Thailand. It’s essentially a restaurant chain but rather than churning out cheeseburgers, Yayoi specialises in Japanese home-cooked set meals, a style of dining known as ‘teishoku’.

For me, getting the right balance of protein-to-carb-to-vegetable is a struggle, especially as dinner at home is generally decided by what’s in the fridge. Another problem area: portion sizes. Yayoi takes care of both of these issues with a bento box of miso, pickles, grilled meats or fish and vegetables. This nutritionally sound philosophy leaves my partner and I feeling rather virtuous about the whole experience, an emotion I can’t say I’m too familiar with when dining out. Before I get too carried away, I should probably point out that the Ocean Kujukuri Pale Ale is delicious. Everything in moderation, right?


What Yayoi lacks in bold personality, it makes up for in typically attentive Japanese service. Despite guests ordering on iPads, a handful of staff flitter around the restaurant, ready to tend to the smallest request. The rice is also a highlight (don’t let this sound like I’m clutching at the proverbial straw), it steams in a hotpot right on the table in front of you. ‘Kinme’, this variety of polished rice retains the nutrition found in brown rice while still offering the sweet and rich taste found in white rice. On that note, order me another Pale Ale while I wait for my kinme to be ready.

Anna Lisle

Yayoi Sydney 

Must-eat dishes in Sydney right now

From humble and wholesome roast dinners to traditional Japanese yakitori, here are our Top 10 dishes that deserve to be devoured.

Anna Lisle

1.      Glazed beef brisket “narnie” with slaw, gherkins and chipotle mayonnaise at Three Williams Café

Redfern newcomer Three Williams Café has garnered a reputation for their “narnies”. What’s that, you ask? A sandwich made from naan bread. D’oh! Go for the glazed beef brisket with slaw, crunchy gherkins and mayo – this dish is a game changer. Move over Mexican, “narnies” just might be the next foodie trend.

Three Williams Cafe, Redfern

Three Williams Cafe, Redfern

 2.      Falafel, hummus, tabouleh, mint, schiacciata bread at Kepos Street Kitchen

More than a café, Kepos Street Kitchen delivers inventive Middle Eastern fare that pleases from breakfast to dinner. It’s hard to choose a favourite but Israeli-born chef Michael Rantissi combines crunchy morsels of falafel with a smooth, not-too-garlicky hummus, and a piquant tabouleh to create a winner dish.

 3.      Yakitori stuffed chicken wings at Sepia Wine Bar, Sydney

Sepia may be renowned as one of Australia’s best degustation restaurants; but there is more to the 2014 Sydney Morning Herald Restaurant of the Year than meets the eye. Sepia Wine Bar not only boasts a drinks list that spans over 40 pages, it’s also home to a yakitori menu that rivals the best in the world. Order the deboned and stuffed chicken wings ($22 for two) and let Chef Martin Benn prove how special this ancient cooking method really is.

 4.      Wood roasted Moran family lamb at Chiswick, Woollahra

Straight from the Moran family farm in the Central Tablelands, just south of Bathurst, the lamb here is the best in town. The process of wood roasting for four hours infuses a rich, smoky flavour and the meat literally falls off the bone in strings. Doused in a vibrant mint sauce, with a side of roasted pumpkin and baby carrots ($66, to share), this epitomises the perfect Sunday night meal.

Chiswick, Woollahra

Chiswick, Woollahra

 5.      Margherita ‘extra’ at Da Mario, Rosebery 

There will be no “hold the basil” here; customers are not allowed to make any modifications to the menu as Da Mario has received the official seal of approval by Verace Pizza Napoletana. If that doesn’t mean anything to you, don’t worry – all you need to know is that you’ll be getting authentic pizza, just like you would in Napoli. The margherita ‘extra’ involves tomato, buffalo mozzarella, cherry tomato and basil ($25).

 6.      Alaskan Snow Crab at House of Crabs, Surry Hills

Forget your dining dignity, a bagful of snow crab ($38 per 500g), doused in oriental sauce is far too delicious to waste time on manners and etiquette. Don your gloves and bib and be prepared to get dirty. Please note: House of Crabs is probably not the most sexy location for a first date (or second or even third, for that matter) –  but it will certainly break the ice.

 7.      Squid ink tagliatelle at Popolo, Rushcutters Bay 

The squid ink tagliatelle, cooked to textbook perfection, involves just a few ingredients, as the best Italian dishes do, with hunks of spanner, king and blue swimmer crab, a handful of sun ripened cherry tomatoes and torn shreds of basil ($29). A classic flavour combination – this dish is a reminder that simple is often the best.

8. Pan fried duck egg, black pudding, ham hock and red pepper at 4Fourteen, Surry Hills

Don’t turn your nose up at black pudding (blood sausage) until you try this dish. Fassnidge, who embraces a nose-to-tail eating philosophy, counterbalances the richness of the black pudding with a sweet capsicum relish and a fried duck egg, with the runny yolk forming a sauce for the dish ($22). Throw in some salty sweet chunks of ham hock and some watercress springs to garnish and you’ve got texture, saltiness, sweetness, freshness.

4Fourteen, Surry Hills

4Fourteen, Surry Hills

 9.      Whole wood roasted Holmbrae chicken at Hotel Centennial, Woollahra

Once only used by Italian restaurants serving authentic pizza, wood fire cooking is now popping up in some of Sydney’s finest establishments, including newcomer Hotel Centennial. Unbeknown to many, the wood fire is tricky to use but once mastered, it’s a formidable tool. You can’t go past this old favourite: roast chicken, complete with roast gravy, greens and thyme (serves 2-3 people, $54)

 10.  Steamed black mussels with sofrito and chorizo at The Potting Shed, The Grounds of Alexandria

Steamed black mussels (small $12, large $18) swim in a fragrant tomato sofrito with chunks of chorizo that provide an unusual contrast to the slipperiness of the mussel meat. The sofrito itself is a little too sweet especially with the mussels but the saltiness of the chorizo and the sharp garlic bread counterbalance the dish with an aftertaste that leaves you wanting more and more and more. I want to eat the dish twice as fast as I physically can, a sure sign it’s a winner?

Our little secret…

It’s no easy task to open restaurant. It’s especially difficult if you open just before two consecutive long weekends and following that, the coldest weekend of the season. The New Hampton may have swung open its doors to a slow start, but that can be good news. Want to know why? It means you’ll be able to get a table and enjoy the fantastic food before it becomes the hottest place to “check in”.

HARVEST restaurant

HARVEST restaurant

Walking into the bar, the first thing you’ll notice is it’s grandeur – it’s a 450 person venue with two separate bar areas and a separate restaurant, HARVEST. The dimly lit, stone and wood detailing has a rustic, European vibe, combined with a French-influenced Modern Australian menu, this place is perfect for a date.

Gorgeous details at New Hampton

Gorgeous details at New Hampton

I assumed The Hamptons was mainly a bar so my expectations of the food were low. As I glimpsed the dishes being walked out past our tables, my assumptions were quickly shattered.  The roasted duck breast was incredibly tender, combining perfectly with the al dente texture of the lentils and flavoured with a rich jus. It came with a small portion of duck sausage roll, which I very much hope takes off as its own dish. The char grilled beef was small portion of fillet, again, served with a sweet, caramel jus and onion puree. With twenty wines by the glass there’s an impressive selection to choose from, a highlight being the Santa Cristina Sangiovese/Merlot IGT from Tuscany, a lighter style that paired well with the duck. The rhubarb brulee was a lighter take on the classic, with stewed rhubarb at the base, served with a slice of shortbread to scoop it up with. The vanilla pannacotta, however, was the pick of the sweets, served with a coconut crumble and fresh figs.

A Monday night dinner would certainly be a different experience to a heaving Friday night, but that is where New Hampton’s appeal lies – perfect for both a quiet mid-week date night or to have a classy drink on a Friday night.

New Hampton


Family holidays at The Potting Shed

The Potting Shed reminds me of family camping holidays. The smell of heavy, wood fire smoke lingers in the air, seeping into diners’ clothes. The bar staff rock around in tartan flannelettes and beanies and diners don’t sit stiff in their chairs, they lean back, feet splayed out. Platters of charcuterie, bowls of olives and forgotten about menus lay around on the tables.

The Potting Shed has been designed by Acme & Co

The Potting Shed has been designed by Acme & Co

I have time to observe all this because I’m left awkwardly standing in the entrance area, trying to get the attention of a waiter. Should I just take a seat myself? I give up on the beige apronned waitresses and get the barman’s attention before being whisked away to a corner table where hanging pot plants create a semi-private dining refuge. A tin of hot cider is placed in my palms, hints of cinnamon and vanilla warning off the niggling signs of oncoming cold. Ahh, this is where all those people I was watching earlier have been. Happy, content.

Kurobuta pork belly sliders with kimchi and red-eye mayo on charcoal brioche

Kurobuta pork belly sliders with kimchi and red-eye mayo on charcoal brioche

The menu reflects Head chef Kahlil Rogers-Perazzo’s ingredients-first style of cooking.  Steamed black mussels swim in a fragrant tomato sofrito with chunks of chorizo, that provide an unusual contrast to the slipperiness of the mussel meat. The sofrito itself is a little too sweet especially with the mussels but the saltiness of the chorizo and the garlicky garlic bread works well. I want to eat the dish twice as fast as I physically can, pushing open each mussel shell, scooping out the flesh. Come with a group and order dishes to share such as a black barley salad with candied walnuts and pesto or high-personality sliders of Kurobuta pork belly with kim chi and mayo.

Anna Lisle

The Potting Shed

Tuck in without forking out – meals for under $20

  1. Chat Thai, Haymarket

This Thai Town institution has queues running out onto the street every opening hour and it’s no surprise because the food is a cut above the rest and service is snappy. Attracting shift and hospitality workers, Chat Thai opens at 9.30am and closes at 3am, churning out authentic dishes such as green papaya salad, larb and pork satay. Our go-to? The beef shin massaman curry ($14) with steamed jasmine rice ($3) will even give you change from a $20 for a post-dinner N2 Extreme gelato.

Chat Thai, Haymarket

Chat Thai, Haymarket

2. Mamak, Sydney CBD

Don’t be put off by the constant queue that spills onto neon-lit Goulbourn Street; you’ll be entertained by Mamak’s dedicated roti (flatbread) chefs in the open kitchen, who prepare the thin, sticky dough in an elaborate dance of slapping, stretching and dousing in lashings of butter before frying on a hotplate and then moulding the round, flaky bread into shape. Served with two curry dips and a rousing sambal, dinner doesn’t get much cheaper, at a meagre $5.50 a pop, or more satisfying than this.

3. Ryo’s Noodles, Crows Nest

There’s something so utterly satisfying about a big, sloppy bowl of piping hot ramen with shreds of rich pork and silky smooth noodles, especially when it doesn’t break the bank. The bright orange exterior makes the restaurant hard to miss, but if the colour doesn’t catch your eye then the number of people milling about outside waiting for a table is sure to pique your curiosity.

4. Java, Randwick

Ignore the painted pictures of palm trees on the glass windows outside and plastic tablecloths because this bustling Indonesian restaurant serves the best nasi goreng in town. Located a short drive from Sydney’s renowned Indonesian eating precinct of Anzac Parade in Kingsford,  Java is Sydney’s best kept secret… until now.

5. Chur Burger, Surry Hills

Hidden behind a street-art graffiti roller door in a Surry Hill’s laneway (and now in a pop-up restaurant above the London Hotel in Paddington), Chur Burger delivers trendy Sydneysiders a gourmet meat-on-bread dining experience. There are six $10 burger options; beef, chicken, pork, lamb, fish or veg and they’re each served with a gourmet touch (think: grated beetroot and honey labne). Side orders of hot chips with smoked chilli salt and the Heilala vanilla milkshake come highly recommended. “Chur” is Kiwi slang for awesome, so if you’re a burger aficionado, then this bad-boy is for you.

Chur Burger, Surry Hills

Chur Burger, Surry Hills

6. Shakespeare Hotel, Surry Hills

In an otherwise pricey suburb, The Shakey (as locals call it) has earned a reputation as ‘home of the $12.50 meal’ and it’s not just shnitty and chips on the menu. Lads and ladies alike can keep their diet intact with a handful of calorie-friendly dishes such as grilled barramundi, poached chicken salad and fish curry.

7. Old Joe’s, Cronulla

Old Joe’s is a humble milk bar specialising in share plates from the deep south (we mean deep South of the Yeww-Nited States – not the deep south of the Shire). Rather than a diner-style fit out, this Cronulla favourite boasts a breezy, beachside vibe with white washed walls, an eclectic mix of multi coloured seats and lounges and a red and white striped counter awning. 

 8. Mr Crackles Darlinghurst

Ever found yourself on Oxford Street, in the wee hours of Sunday morning with a slice of pizza or a bagful of Oporto in hand? The arrival of Mr Crackles has ended this too-familiar scenario. Instead, tuck into the “Crackles Classic” – a fresh baguette roll generously stuffed with crispy skinned, five-spice pork belly, topped with a fragrant Vietnamese salad. It might be a smidge more than a Bondi Burger meal at $12, but it’s worth the extra coin.

 9. Fish & Chips by Fish Face

We all know that there’s good fish n’ chips and there’s bad fish n’ chips. Thank goodness there are places like Fish Face who remind us, time and time again, what the good stuff tastes like. Opt for the classic beer battered fish and chips and they’re served, rather theatrically, in a cardboard cone, complete with a wooden stand. Plus, Messina is just around the corner and at the prices they charge, go for a double scoop in a cone.

 10. Dumpling and Noodle House

Packed in like sardines, customers to this Potts Point stalwart know what they’re here for, and it’s certainly not the service or décor. You’ll have to wait outside until you’re briskly summoned indoors to perch on plastic chairs or rub shoulders with a random on a wooden bench. We wouldn’t suggest coming as a group, this place is best enjoyed with your other-half over a plateful of mixed pan fried dumplings.

Anna Lisle


The steaks have never been so high

From grain-fed, marbled sirloins to $12 scotch fillets and even cook-your-own, we’ve put together the top 10 steak joints in Sydney. 

Anna Lisle


The Cut Bar and Grill

1.      The Oaks Hotel

This iconic pub is a steak institution, renowned for their cook-your-own steak stations. Recently refurbished, The Oaks has been split into five different venues but the ‘Bar and Grill’ is where all the magic happens. Ask for a recommendation from the in-house butcher or select your favourite cut of meat and then sidle up to a grill to cook your meat just as you like it. Just remember, if you over-cook your T-bone, there’ll be no sending it back.

2.      The Cut Bar and Grill

 If you think cooking a steak is easy, but would prefer  someone else did it, visit The Cut Bar and Grill, housed in a heritage cellar in the historic Rocks precinct. Start by choosing your cut; grain fed marble score 7+ New York sirloin or perhaps the Darling Downs 400-day aged fillet, then wait while your premium cut is grilled over hardwood and charcoal before being cooked under a 650°C broiler, ready to serve. Add a side of roasted bone marrow and truffle herb butter.

3.      The Chophouse

Hemmed in by blinking high-rises of the city, with the interior fitted out with well-worn chopping blocks, exposed bulbs and walls clad in iron and reclaimed timber, The Chophouse is Sydney’s answer to a New York steakhouse. Supporting Australian farmers, beef is sourced from across Australia including Rangers Valley (NSW), Stockyard (QLD), O’Connor (VIC), Gympie (QLD) and the Riverina (NSW).

4.      Rockpool Bar and Grill

For the fine dining steak experience, you can’t go past Rockpool Bar and Grill. Neil Perry has mastered the wood fire grill, offering a range of dry-aged cuts from David Blackmore’s full blood wagyu to Rangers Valley’s 300 day aged grain-fed rib eye on the bone. Throw in some sautéed Wagyu fat potatoes and this is as indulgent as it sounds, if not better.

5.      Porteno

Sporting tats on their arms and slicked-back 1950s hair, the dudes behind Porteno are as passionate about barbecuing as they are about making sure every guest has a hell of a rockabilly time. It’s loud and a bit crazy but this makes the experience all the more fun. The stars of the sharing menu revolve around a traditional parilla (barbecue) and asado (pit of fire). For beef lovers we recommend the ‘entrana’ – Kobe cuisine Wagyu beef, grilled over charcoal.

6.      Hux Grill Roseville

Across the bridge in the leafy North Shore suburb of Roseville, Former MasterChef contestant Jay Huxley is cooking steak to perfection. The signature dish, a giant rib eye, is “sous vide” (cooked in a vacuum sealed package in a temperature controlled water bath) for 1.5 hours at 55 degrees, before being finished on a super hot grill. Get together your two best mates, choose three sides, three sauces and make a night of it.

7.      Steersons Steakhouse

The tables at Steersons are ready set with steak knives – there is no mistaking the restaurant’s speciality. Both locations (Lime and Bridge Street) are within walking distance from the CBD and pride themselves on promoting local beef farmers, working closely with the Australian beef industry.  Pick your cut of beef (there’s over 16 to choose from), how you’d like it cooked (the menu includes recommendations for each cut) and voila, you’ll never want to cook again.

8.      Fratelli Paradiso

You know a place is good if other chefs eat there. This is the case at Potts Point hotspot, Fratelli Paradiso. Chefs and locals alike fill the restaurant day and night, tucking into their ‘Fiorentina’ – a 1kg O’Connor Black Angus steak. Share it between the table and your red meat quota for the week will quickly be filled.

 9.      Kingsleys Steak and Crabhouse

 In the hospitality industry, where restaurants open and close quicker than you can say “under new management”, consistency is one of the most valuable commodities.  Kingsleys Steak & Crabhouse is a perennial favourite with corporate groups and tourists, set on the stunning waterfront at Woolloomooloo Wharf. The steak philosophy is to serve premium quality beef in a simple manner, char-grilled and lightly seasoned, allowing the true flavour and texture to be appreciated. The 400 gram aged rib on the bone is served as is, without a piece of shrubbery to taint its meaty goodness.

 10.  The Glenmore

With 180 degree views of Sydney Harbour, the Glenmore is one of Sydney’s premier rooftop venues and on Monday’s this place is heaving with off-duty suits ordering $12 steaks. Those in-the-know come for their 250 gram Black Angus scotch fillet, served with chips and salad. The Glenmore proves that you don’t always need to pay the big bucks to get quality.

Bib up and dig in

 Gloves. Check. Bib. Check. Scissors. Check. Crab pick. Check. Dining at House of Crabs is as surgical as it sounds, though rather than pain, you experience nothing but tastebud bliss. There’s no plates around me. Just a steaming plastic bag containing one full Snow Crab swimming in a pool of sauce.

lobster BR

Choose from Blue Swimmer, Snow and King Crab

Then comes the equipment. I’ve got to say, I’m a bit of crustacean rookie so I start delicately and slowly, dissecting each piece. A few mouthfuls in, I’ve tossed away a few empty crab shells and with that, my dining dignity. It’s too tasty to waste time on manners and etiquette. Sauce is splashed on the table and all over our clothes and I dare say, even Manu would be impressed by this amount of liquid gold.

As I come up for air midway through the bag, I look around the room – fishing and seaside paraphernalia adorn the roof and walls and the bar is in the shape of boat hull. It’s quirky and fun but there’s no time to waste, the real magic is in that plastic bag. Nurse, the crab cracker, stat.

 Anna Lisle

House of Crabs