Crab & Cray has become our hall of fame event at NIDO.

A long lunch dedicated to the best Australian seafood we can get our hands on (sourced from local waters and further afield) given the full NIDO treatment, with a little more theatre and a lot more indulgence all while matched with a serious line-up of wine.

For our September edition, crab, crayfish and lobster are back at the centre of the table, moving from a deeply savoury crustacean broth and our Crab & Cray goujon through to Blue Swimmer crab with the first of the spring vegetables, before lobster, chicken and leek ballantine with Jerusalem artichoke and a jus of land and sea. Baked ‘cheese’ cake with burnt pear jam closes things out.

Joining us is Alissia Durbridge of Terroir Selections, returning with a handpicked selection of premium wines expertly matched to the menu. With a portfolio that includes producers such as DAOSA, Terre à Terre and Tapanappa, Terroir is a natural partner for this lunch, bringing wines with enough character, provenance and generosity to stand beside the produce on the plate.

Luxurious seafood, exceptional wine and a long Friday lunch...you know the drill by now! 

Seats are limited - we highly recommend booking in advance to avoid disappointment, or signing up to our waitlist.

CRAB & CRAY - SPRING MENU

Broth of crab, prawn and crayfish shells

Roast crustacean oil

Crab & Cray Goujon

Sauce tartare, crisp lettuce

Spring salad of Blue Swimmer Crab

Asparagus, peas, broad beans, hollandaise

Lobster, Chicken & Leek Ballantine

Jerusalem artichoke, jus of land and sea

Baked ‘Cheese’ Cake

Burnt pear jam

Please note that due to the nature of this event, we cannot accomodate dietaries.

Cancellations within 24 hours of the event will not be refundable.

Payment is required upon booking.