The Greens North Sydney has launched Crustacean Cabana; a chic seafood and champagne pop-up in the outdoor courtyard with stellar harbour views open from now until April.
The menu features favourites like Freshly Shucked Rock Oysters; Hand-dive Harvested Sea Scallops opened to order; and a Queensland Black Tiger Prawn Cocktail. The winner has to be The Greens Boil Up (for two): a whole main lobster, corn, chat potatoes, black mussells, shallots, and snow pea tendrils cooked in an American-style boiler filled with a special stock for that extra flavour kick.
If you’re feeling rather peckish and can round up a date, the Kaimoana Hakai ‘Seafood Feast’ should do the trick. Start off with a dozen freshly-shucked Rock Oysters followed by a Greens Boil and during February, enjoy a complimentary glass of Cloudy Bay Sauvignon Blanc each or during March and April, a glass of Piper Heidsiek Champagne.
“In the past, Maine Lobster has been difficult to source in Australia which is why I wanted to showcase it at The Greens. 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,” says Head Chef Nathan Tillott.
Nathan has also given The Greens menu a refresh, continuing the produce-driven, minimal-fuss style that has become popular with local clientele but with his twist. He has also introduced seasonal-changing menus across breakfast, lunch and dinner.
Some of the new lunch and dinner menu soon to be favourites 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 or
If you’ve got a sweet tooth, the dessert menu now includes 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.
The Greens’ cocktail list is also made for enjoying with friends. Kick back with a Watermelon-Lychee Rickey (tanqueray gin, fresh watermelon, lychee, lime and soda); Greens Garden (St Germain, green chartreuse, fresh apple, coriander, lime and sugar); or Honey Girl (honeycomb, infused kettle 1 vodka, vanilla bean, sugar syrup and fresh lime) in the sunshine.
Since its opening in 2014, The Greens has become an integral community hub; a local place where you can drop by for yoga and breakfast, gather the family for a relaxed weekend lunch or head out with friends for an evening of dinner and chilled out tunes.
The Greens’ offering will continue to evolve this year with exciting new elements including the Bubs and Brunch menu for mums and school holiday kid’s classes, making it the perfect place for the whole family to visit.
The Greens North Sydney
50 Ridge Street, North Sydney
02 9245 3099 I www.thegreensnorthsydney.com.au
facebook.com/thegreensbarnorthsydney I Instagram @thegreensnorthsydney I Twitter @GreensSyd
Opening hours:
Friday: 12pm – midnight
Saturday and Saturday: 12pm – 11pm