Served at
PearlOne of Melbourne’s acclaimed restaurants where Adam D'Sylva worked as head chef under Geoff Lindsay.
A whole blue swimmer crab in a mild, fragrant curry served with thick cut crispy bread brushed with garlic butter and coconut sambol.
Still hungry?
Swipe signature plates - save what you'd actually order tonight.
One of Melbourne’s acclaimed restaurants where Adam D'Sylva worked as head chef under Geoff Lindsay.
Acclaimed chef known for his work at Tonka and Coda, now leading Decca Restaurant with an eclectic Italian and Asian-influenced menu.
Similar dishes to "Crab And Crust"