The Moorings Lakehouse 1786 Coomba Rd Coomba Bay, NSW 2428.
This is a no BYO alcohol event, we have a licenced bar on-site.
3.30- 3.45pm: Arrival
3.30-4.30pm: Wharf St Distillery Cocktail Bar
3.45-4.45pm: Meet our oyster farmers and Crab fishermen
3.45-4.45pm Oyster bar open. 5-6.15pm Crab Shack open
6.30-7.15pm Dessert Bar open 7.30pm Shuck & Shell Bus departs
Demonstrations
Boundary for carrying and consuming
Menu: Saturday 21st Feb 2026
The Oyster Bar to start
Freshly shucked Wallis Lake Sydney Rock Oysters with three house-made dressings: All dressings are Gluten and Dairy free
• Red wine shallot vinaigrette
• Citrus chilli vinaigrette (lemon, lime & orange)
• Soy & ginger dressing
The Crab Shack
Sweet Chilli Blue Swimmer Crab
Blue swimmer crab tossed in a rich, fragrant chilli sauce.
(Gluten free | Dairy free)
Side Salads
All salads are gluten free & dairy free.
• Pickled Sesame Cucumber Salad
Crisp cucumbers with sesame, rice vinegar and subtle chilli.
• Wombok Noodle & Cabbage Salad
Shredded wombok, rice noodles, herbs and Asian dressing.
• Ginger Lime Potato Salad
Creamy-style potato salad with ginger, lime and fresh herbs.
• Warm Thai Rice Salad
Fragrant jasmine rice with fresh herbs, citrus, toasted aromatics and Asian dressing.
Kids Menu: Classic Golden Battered Fish & Crispy Chips
Dessert
• Pandan Panna Cotta (gluten Free)
With fresh berry jam and toasted coconut
• Filipino Mango Royale
Creamy layers of ginger nut biscuit, vanilla cream, ripe mango
Sweet Chilli Crab Recipe
Ingredients
• 1 kg of blue swimmer crab
• 2 tbs grated ginger
• 1 large, long red chilli, sliced
• 2 tbs lemon grass, finely cut
• 1 tbs minced ginger
• 4 kaffir lime leaves, finely chopped
• 2 tbs coriander stalks, finely chopped
• 3 tbs Spanish onion, finely chopped
• 1 tbs sesame oil
• 500 mls passata sauce
• 100 mls tomato sauce
• 100 mls sweet chilli sauce
• 50 mls soy sauce
• 20 mls fish sauce
• 2 tbs sugar
• Garnish with sliced shallots, coriander leaves, and toasted sesame seeds.
Instructions
Step 1:
Prepare the crab by lifting the triangular tail flap on the underside and carefully removing the top shell. Discard the shell and the spongy, finger-like gills inside. Segment the crab body into quarters. Gently crack the large claws using a nutcracker or the blunt edge of a knife to allow the Flavors to infuse during cooking.
Step 2:
Heat a generous amount of olive oil in a wok over high heat until it begins to shimmer. Add the crab and stir-fry for 10 minutes, or until the shells turn a vibrant red and the meat becomes opaque and tender.
Step 3:
Introduce a fragrant blend of finely chopped chilli, garlic, ginger, lime leaves and lemongrass, stir-frying briefly until aromatic. Pour in the passata, tomato sauce, sweet chilli sauce, soy sauce, sesame sauce, fish sauce, and sugar, allowing the mixture to bubble and thicken slightly, creating a glossy, flavourful sauce. Add half the sliced green onions and fresh coriander, tossing gently to coat the crab evenly. (alternatively you can make the sauce separately and add to the wok once the crab is almost cooked, it’s great to serve with other seafood like prawns and white fish)
Step 4:
Arrange the crab and its luscious sauce in individual serving bowls. Garnish generously with the remaining green onions and coriander. For a complete experience, serve immediately alongside fragrant steamed rice.
