Feeling a little crabby? Head downs to Sean's Kitchen for an all crab menu every day from 21st March to the 16th April or book in for one of their weekly 'Louisiana Crab Broil' or 'Steaming Pot Sundays' for a $55 feast for 2 with steaming blue swimmer crabs, corn on the cob, new potatoes, and chorizo. It will surely cheer you up.
The incorporation of crab meat across a wide variety of dishes is absolutely crabtivating. With the familiar extravagant style of Chef Sean Connolly each dish had its own unique and creative twist. As a party of four we decided it would best fit out lunch experience if we ordered a variety of foods and shared them amongst us, allowing us the opportunity to dip into the crab pool a little more.
Magical crab chefs doing their thing in the kitchen
A few delights we sampled of the crab-inspired menu included the crab donut hole, which consisted of crispy sliders donut-hole style stuffed with blue crab meat and gorged with a fluffy and tangy mayo, and the crab and lettuce taco, which consisted of bite-sized tacos formed by lettuce leaves with crab meat filling drizzled with a bitey chardonnay vinaigrette, topped with salmon caviar and chilli. Unfortunately, we didn't get a snap as we were way too excited and gobbled them up rather quickly.
Another crab inspired selection was the chilli crab linguini, a tasty dish infused with snow crab, parsley, mint, chilli, lemon, and tomato. We washed this down with a crab-inspired sangria — sangria bianco with a sense Kitchen twist. It was the perfect tipple; white wine, calvados, peaches and apple. It was simply amazing.
Of course we couldn't steer away from a few original menu options including an orgy of mushrooms in a ricotta gnocchi form. The pieces were huge and the serving size matched with a lightweight texture different to the usual heavy feel of gnocchi because of the ricotta incorporation. It was topped with a buttery type sauce and the flavours were evenly balanced.
We had to savour the well-known mac and cheese, which my husband had been craving for several weeks. After contemplating the Crab Carnival version we decided to stick to the original and we were not disappointed with a cheesy, gooey, yet creamy dish and not a morsel was spared.
Lastly came dessert. We were slightly disappointed that they did not creatively incorporate a crab-themed dessert into the menu. We 'settled' for the conventional menu options and common favourites — a baked New York cheesecake with blueberry compote, which hit the nail right on the head and filled even the little segment of free space that was left in my belly; and chocolate brownies served with nougat, caramel and chocolate sauce atop peanut butter-flavoured soft serve, adding a unique deconstructed approach to the traditional serving of brownie.
Although this was our first visit to Sean's Kitchen we were quite impressed with the service and the overall functionality of the restaurant. The Crab Carnival menu is a unique approach to bringing an exclusive variety of dishes to Sean's Kitchen and as crab dishes are a scarcity in most places it was incredible to have a whole menu full of options for a change. I cannot wait to revisit Sean's Kitchen for a good old fashioned Louisiana crab broil.