CRAB AND CAVIAR

SERVES 4

“All the things that inspired us about a more Mediterranean style of dining and that sort of relaxed indoor-outdoor summer feel, mixed with Joel’s great commitment to local produce and provenance, has sort of made magic... The menu’s a real adventure.” – Brett Robinson

400g cooked spanner crab meat 180g mascarpone

Finely grated zest of 1 lemon 1 bunch chives, finely chopped 80g black caviar

1 tbs extra virgin olive oil

4 slices soft white bread

In a large bowl place crab, mascarpone, lemon zest, half the chives and 1 tsp salt flakes. Mix until combined.

Place an 8cm ring mould in the centre of a serving plate and spoon 100g of crab mixture into the mould. Press to lightly flatten out using the back of a spoon.

Combine caviar with olive oil and remaining chives, and spread evenly over the crab meat, ensuring it is covered completely. Serve with soft white bread.

FLOUNDER WITH NETTLE, CAPER & LEMON BUTTER

SERVES 4

200g unsalted butter, roughly chopped 1 bunch nettles leaves, cleaned 150g caperberries in vinegar

2 lemons, cut into segments, quartered,

plus extra lemon cheeks to serve

2 x 450g whole flounder, scaled and

gutted

Place butter in a medium saucepan over medium heat, and cook for

5-6 minutes until butter is foaming and nutty brown. Add nettles and cook, turning with tongs, for 2-3 minutes until crispy. Add the caperberries and lemon segments. Remove from the heat and keep warm.

Heat a charcoal or wood fire over high heat. Using a fish basket or wire rack, cook flounder skin side down for 6-8 minutes until cooked through. Alternatively, cook in a chargrill pan over high heat for 8-10 minutes, remembering that the fish will keep cooking after removed.

Plate the fish on a serving platter, pour over the nettle and caper butter, and serve with lemon cheeks.

A DELICIOUS. X SHELL HOUSE SPECIAL – THE MIKE-TINI

SERVES 2

“The Mike-tini is an homage to my favourite cocktail, a wet martini, which I typically drink with half gin and half vermouth, built over the rocks and served in a tumbler with a lemon twist. I prefer using artisan, Australian spirits – balancing Darling Distillery x Future Food System’s collaborative gin (made from botanicals grown at the Future Food System) with Maidenii’s Classic Vermouth. It’s a refreshing, complex twist on the martini staple.” – Mike Bennie

45ml Australian gin

45ml dry vermouth

Pared lemon zest or brined green

olives, thinly sliced to serve

Combine gin and vermouth in a cocktail shaker. Place a large ice cube in the centre of two tumblers and pour the Mike-tini over the top. Add a lemon twist or olive slices, to serve.