Ministry of Crab Lands in Melbourne
Dharshan Munidasa Unveils 10th Global Outpost on Flinders Lane
Celebrated chef-restaurateur Dharshan Munidasa brings his world-renowned Ministry of Crab to Melbourne, marking its 10th international location. The journey began with a pop-up at Crown Melbourne, which sparked a deeper collaboration with local Sri Lankan restaurateurs Harsha Kumarasingha and Jayantha Warnakula. That union led to something far more permanent: a vibrant new home on Flinders Lane. Set among Melbourne’s most exciting culinary addresses, Ministry of Crab proudly sets itself apart as a crab-centric restaurant, championing Australia’s premium mud crab flown in fresh from the Northern Territory. The no-freezer policy remains, ensuring every dish is served with peak freshness. Rooted in Sri Lankan flavours and inspired by Japanese culinary precision—reflective of Munidasa’s heritage—the menu is a celebration of bold, elemental cooking. Housed in an art-deco space with striking interiors, the Melbourne outpost offers not just a meal, but a full sensory experience. It's a proud new chapter for a globally celebrated brand.
1. Congratulations on the Melbourne opening! What made you choose this city for Ministry of Crab’s 10th international outpost?
After the pandemic, we received an inqury for a pop-up at Crown Melbourne and around the same time, we were fortunate to connect with Sri Lankan partners who were based in Melbourne coordinating this pop-up. They also shared a long-term vision of working with us beyond just the pop-up, and that’s how Melbourne became part of the picture for us.
After months of scouting for locations, we were able to find an incredible space down Flinders Lane that has now become the home of Ministry of Crab.
2. Flinders Lane is known for its eclectic dining scene. How do you see Ministry of Crab standing out in this culinary hotspot?
Flinders Lane is a hotspot for food and beverage in Melbourne, and home to some incredible restaurants. I’m proud to see Ministry of Crab standing out here—not just as the seafood-centric restaurant, but as one that’s truly a crab-centric restaurant. I believe that this will bring a unique proposition to this amazing street of food.
3. You’ve emphasised the importance of provenance. What’s unique about Australia’s mud crab compared to Sri Lanka’s?
Australia’s vast landmass is home to many different terrains and coastlines. The mud crab from the northern part of the country is the same species as the Sri Lankan mud crab, growing as big and having the same succulent, sweet meat. I couldn’t be more proud to be using local ingredients in our restaurant here in Australia.
4. Ministry of Crab Melbourne continues your no-freezer policy. How challenging is it to maintain this ethos in a new country with different supply chains?
Our no-freezer policy continues here in Melbourne with our crab. The crabs are flown in every two days from the Northern Territory, brought straight to us, and kept alive until the guest places an order. From the time the order is placed, it takes us roughly 28 minutes to prepare and plate the crab. You can be assured—these are the best crabs Australia has to offer, being served right here in Australia.
5. Can you tell us more about the partnership with local restaurateurs Harsha Kumarasingha and Jayantha Warnakula, and how the pop-ups influenced this launch?
Harsha and Jayantha have been involved in the F&B industry in Melbourne for some time, and they were instrumental in bringing together a Ministry of Crab pop-up to Crown in 2022. With that experience, I believe they saw the potential for something bigger—and were keen on building a long-term future for Ministry of Crab in Australia. They have been committed to finding the right location, and have done an incredible job securing a space that’s truly worthy of the name. It’s a restaurant built to honour the produce, the dishes, and the guests who walk through these doors.
6. The restaurant blends Sri Lankan spices with Japanese culinary philosophies. How did this fusion evolve in your own cooking journey?
Being half Japanese and growing up in Sri Lanka gave me the best of both worlds. It was through experimenting with this combination of cultures and flavours, that this blend evolved. I believe I created something unique in the process, which is the DNA behind many of our dishes.
7. The interior design in Melbourne is striking, with its art-deco setting and bold colours. How important is space and design in the overall dining experience you want to offer?
Ministry of Crab is an experience. The ambience, the look and feel of the space, and that welcoming sense of arrival all play a big role from the moment you walk through the doors. This restaurant captures that same spirit, and we’re proud to say we’ve created a very modern version of Ministry of Crab here in Melbourne. It’s a contrast to our flagship in Colombo, where we have tried to preserve the 400-year-old legacy of the Dutch Hospital.
8. You’ve taken Ministry of Crab global—from Colombo to Chengdu to now Melbourne. What lessons have you learned from this international expansion?
When I created Ministry of Crab 14 years ago, I never imagined we’d be opening 10 locations across the globe. We’re still receiving inquiries and interest from around the world, and I’m humbled by this incredible prospect. I’m grateful to the many guests who understand what we do, and I consider myself lucky to be able to share my dishes in these cities.
9. What’s next for Ministry of Crab? Are there more global cities on your radar?
2024 was an incredibly busy year for us. We relocated Nihonbashi to Port City, opened Ministry of Crab in Singapore, and then concentrated on the openings in Kuala Lumpur and Melbourne.
Looking ahead, we have a year filled with pop-ups in 8 cities lined up for 2025. I’m really looking forward to cooking, plating our crab dishes, and seeing the reactions of guests in these destinations.
We definitely do have more cities in mind that we wish to open! As I can't share the details yet, we're optimistic that Ministry of Crab’s footprint will continue to grow.