The Greens North Sydney has launched a new seafood and champagne pop-up in the form of Crustacean Cabana.

Located in the venue’s courtyard, the pop-up’s menu comprises the likes of freshly shucked rock oysters, sea scallops opened to order, and a Queensland Black Tiger prawn cocktail. The Greens Boil Up (for two) is also on offer which comprises a whole Maine lobster, corn, chat potatoes, black mussels, shallots, and snow pea tendrils cooked in an American-style boiler filled with a special stock.

“In the past, Maine Lobster has been difficult to source in Australia which is why I wanted to showcase it at The Greens,” says head chef Nathan Tillott. “We have an American-style boiler in the courtyard filled with spicy stock and cherry tomatoes, to create the boil which is so tasty – it’s got a very Louisiana vibe to it.”

In addition to creating the pop-up’s food offering, Tillott has also given the venue’s main menu a refresh to keep in line with the changing seasons. New lunch and dinner offerings include: Marinated Swordfish Carpaccio with pickled carrot, grapefruit and watercress; Smoked Quail on the Bone with endive, apple, celeriac and buttermilk gel; Crispy Pork Belly with radish, apple, garden peas and jus; and Roasted Pumpkin Salad with pomegranate, molasses, candied caraway and young leaves.

The dessert offering has also received a makeover and now features: Pineapple Parfait with lime gelee, roasted pineapple, micro coriander and lime sorbet; and a Dark Chocolate Delice with caramel jam, praline and nougat ice-cream.


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