BLACK PEPPER DASHI CRAB

Black Pepper has been the true “king of spice” of Sri Lanka for centuries, as red chilli was not native to Asia. This dish is deeply rooted in the Japanese culinary philosophy of ‘dashi’, where the dashi of black pepper forms its base, fusing two native Sri Lankan ingredients together; black pepper and mud crab. The heat is kicked up a notch with hand-crushed black pepper that’s rolled on our “Miris Gala” (traditional grinding stone).

GARLIC CHILLI CRAB

A Ministry of Crab original, where extra virgin olive oil from Italy and Japanese soy sauce meet Sri Lankan crab. The resulting savoury garlic chilli olive oil is an amazing dip for our Kade Bread.

MOC ORIGINAL RECIPE SPICY CRAB

This dish gave Sri Lankan crabs the iconic status they enjoy in Southeast Asia. Our version is created with Dharshan’s original recipe, that uses the fiery red chillies of Sri Lanka; adding a warmth, sweetness and incredible depth of flavour to the dish.

PURE CRAB

The mud crabs of Sri Lanka have an amazing sweetness to them and the best way to experience this sweetness is to provide us with six hours’ notice, to steam a crab of your choice, male or female, and chill it to enhance its flavour. Served with warm butter, homemade chilli padi (bird's eye chilli) soy sauce and chilli vinegar, this dish may sound simple but this is what it's all about! Order male crabs for more claw meat, and female crabs for tender sweet meat.

SRI LANKAN CURRY CRAB

A traditional Sri Lankan curry that combines the island’s iconic mud crab with an array of Sri Lankan spices, sprigs of moringa, and pandan leaves. The combination of aromatic spices with the freshness of the crab gives this dish a deep flavour.

CRAB LIVER PATE (WITH MELBA TOAST)

Our creamy Crab Liver Pate is an umami flavour bomb. Add a drop of Kithul Treacle (palm sugar syrup) to round out the dish with an incredible smoky sweetness. This one-of-a-kind dish is considered our ‘Caviar’ and strikes the perfect balance of rich and earthy flavours. Only available in limited quantities daily.

AVOCADO CRAB SALAD

Hand-picked crab meat gently mixed into a wasabi mayonnaise and served in a halved avocado.

BAKED CRAB

Inspired by the classic, this dish is likened by many to crab risotto, and is rich and savoury with a hint of soy sauce that brings out the umami.

MOC(K) BAKED CRAB

Savoury mushrooms in a rich bechamel sauce substitutes crab meat in this dish. Spice up this delicious starter with a dash of homemade hot sauce!