Sashimi of Local Crayfish, Grapefruit, Green Almonds, Crème Fraîche, Bergamot Marmalade, Elderflowers

Local crayfish caught only an hour up the coast from Sydney has a beautiful blue–green shell and firm sweet flesh. We buy these crayfish live and keep them in our tank at the restaurant. They are humanely dispatched, by firstly plunging them into a bucket of iced water for an hour, then spiking and briefly blanching them. The flesh is in pristine sashimi condition when sliced and paired with citrus, elderflowers, crème fraîche and very young green almonds that are still in their soft jelly