Crab is back on the menu and After Nyne could not be happier! Bringing the Devon coast to the streets of London, CLAW marries a bounty from the sea with the land’s freshest seasonal produce in a celebration of the humble crustacean. CLAW takes up residency at Dalston’s award-winning pub The Three Compasses from now until the end of January 2016 with must-try burgers, addictive sides and a brand new weekend brunch menu. The Three Compasses operates a residency-only kitchen to give its discerning customers a wide net of rotating menus featuring different street food superstars.
I tried my first CLAW burger this summer when they were doing the festival route and held romantic memories of their tastiness. Last week I headed over to three compasses to check out if they were as good as I remembered or if my previous love of them was based on the fact that all I ate the rest of the weekend was crisps.
The first thing to say about CLAW is you look at the menu and it’s exciting, but also concise. With the perfect amount of variety for a pop-up, they give a modern revival to a British classic.
The CLAW menu offers five incredibly fresh and flavoursome burgers (priced between £9.50 and £11) each served in an organic soft brioche bun with tarragon salted fries including:
SAMPHIRE – Fresh Devonshire Crab, Pepper Salsa, Samphire, CLAW Sauce, Organic Brioche
SHRIMP – Freshwater Prawns, Fried Capers, Tartar, Organic Brioche
KIMCHI – Fresh Devonshire Crab, Pepper Salsa, Kimchi, Sriracha, Organic Brioche
OCTOPUS – Padstow Barbecued Octopus, Smoked BBQ Sauce, Pickled Cucumber, Coriander, Organic Brioche
VEGGIE – Cumin Spiced Beans, Chickpeas, Carrot, Hertiage Tomato Masala Mayo, Organic Brioche
CLAW also offer brunch which with dishes like Lobster BLT and crab grilled cheese with chilli and coriander we can’t wait to try out. The perfect brunch is not complete, in my eyes, without a decent bloody mary. This is covered as CLAW have also be teaming up with East London Liquor Company to create a delicious Bloody Mary (made with Guinness, oyster sauce and CLAW’s secret sauce) and (for those who like to hit it a little harder at brunch or one for later in the day) a hickory-salted Negroni.
We like to think about where our food comes from at After Nyne so it’s reassuring to know that only traceable, sustainable crabs are used by CLAW, all sourced from Start Bay in Devon. Breads come baked fresh from Celtic Bakery, cheese sourced from Neal’s Yard Dairy and the best vegetables arrive direct from Borough Market.
After Nyne recommend for: catching up with friends, brunch, dinner, date night … any excuse they’re only there till January!
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Olivia Reed
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