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Savour the vista and toast the moment when sun-kissed waves shimmer like Champagne at Walsh Bay Crabhouse on Towns Place in Millers Point. Part of the Harry’s Dining Group which has been serving world-renowned mud crab to Sydneysiders for the last half century, this glass-fronted restaurant exudes style with white-clothed tables, trailing greenery, banquette and booth seating ideal for lingering over a seafood feast with someone special.
Why should you drop in for a meal at Walsh Bay Crabhouse? Here are three good reasons:
What’s your most popular dish:
No doubt it is the one and only Harry's Singapore chilli crab for the first-timer! However, if you would like to surprise your taste buds, we would recommend the unique white pepper crab, our very special garlic butter crab, or an old-time flavour XO sauce crab.
Besides the crabs, other must-try dishes include our two-way caviar set (served cold and hot), Atlantic toothfish, flame-grilled oysters and sizzling giant Tiger prawns!
For the must-try drink, it will always be the Singapore Sling which we learned from a bartender of the very original Raffles Hotel where this drink was invented.
What is your point of difference?
We are the only restaurant that offers a one-stop-shop ‘Arrival by Water’ dining experience in Sydney, with just one booking, you will be picked up from one of the eight piers around Sydney and arrive at the restaurant's exclusive pier in superstar style.
Step into the restaurant on the red carpet to enjoy the welcome drink of a whole bottle of Moet Chandon (one bottle per two adults) and our complete bespoke menu of your choice. This is a true lifetime experience that we strongly recommend our customers try on their special day to celebrate.
What is a fun fact that not many people know about the restaurant?
Harry, the founder of the dining group, was a Managing Director of a British shipping company in the 70s before he became a restaurateur in Sydney. Since 1982, his life story can be fun 5 minutes of reading material while customers are waiting for their dishes to arrive.
The current owner, Andy Jeme - Harry's son-in-law - is the great-grandchild of one of China's most famous people Tien-Yow Jeme, who was called the 'Father of China's Railroad', his story can be read on his Wikipedia page.
When Harry retired in the early 2000s, Andy took over the business with great shoes to fill. He had spent a lot of time studying spices and was taught by some of the great Chefs of Southeast Asia. The story of his spice adventures can be read here.
