Full Moon Mud Crab 6th March 2012

Come and join us to celebrate the legend of the full moon mud crab harvest at Pearl restaurant!

Legend has it that crab harvesting in the north of Australia and South East Asia was done according to the phases of the moon. So canny crab gatherers know that the best time to harvest the crabs, when they are full of meat and clean tasting, is on the waxing gibbous (two to three days before the full moon). Which means the perfect time to indulge in mud crab is on the full moon…

Sample 4-Course Set Menu

Appetiser

Chilled kombu infusion, salmon caviar and spanner crab foam

Entree

A shared tasting plate of crab treats including: A spicy blue swimmer crab spring roll with nuoc nam dipping sauce A spanner crab betel leaf with coconut, chilli, lime and pomegranate seeds A blue swimmer crab omelette with thai basil and oyster sauce A salad of sweet pork and spanner crab, bean sprouts, mint, and crisped wai wai noodle

Main

Pearl special - wok fried chilli mud crab and its broth, crispy fried eggplant with black vinegar and garlic chips,  steamed chinese broccoli with oyster sauce, coconut rice

Dessert

Mango sorbet with young coconut and pandan jelly

Hot towels, bibs, the lot! A real aficionado experience – and a little known regular feature at Pearl.

2012 Mud Crab Dates: Sunday 8 April > Sunday 6 May > Monday 4 June > Wednesday 4 July

*indicative menu

Proudly sponsored by Catalina Sounds

Bookings essential - $120 per guest for the 4 course set menu - $30 per guest deposit required to secure a table.