After parties are the best parties

Melbourne Cup After Party 2016


The race that stops the nation is right around the corner, and while we love a long lunch.. the after party is where it’s at!

Here are a few reasons why our after party is worth sticking around for: RSVP right here 

Dance up a storm! Whether you’ve been indulging in a long lunch, or cooped up the office all day – we invite you do kick up those heels and show us your best dance moves. With live DJ’s from 4pm, be sure to have your most comfortable shoes on the day!

Pop goes the Piper! To keep the good times flowing, from 4pm we have $50 bottles of Piper-Heidsieck Champagne on offer. This deal is too good to be true and while stocks last, so get in quick!

Late Night Nibbles! It wouldn’t be a party without food, our kitchen will be open and serving delicious food until late. A limited menu featuring freshly shucked oysters, crab tacos and Fish & Chips to name a few…mc_afterparty

It’s swine and brine at The Morrison this October

PigFish at The Morrison


If you haven’t been living in a sea cave for the past few weeks, or indeed at the bottom of a trough, then you’ll know all about our PigFish menu!

Our Culinary Director Sean Connolly has crafted a bespoke menu that celebrates the perfect, symbiotic relationship between fish and bacon. We thought we’d share some of the dishes that have had us wriggling with excitement from our noses to our scales this month

Kingfish Bourgiugnon – The ultimate feast for two! This dish features the entire kingfish tail, oven baked in olive oil and served with a traditional bourgiugnon sauce (thick cut bacon, onion, mushrooms and red wine jus. Add a serve of mash or some fresh sourdough to mop up all the juices, and you’re onto a serious winner.

Wings n Tails – Not for the faint of heart, but a deliciously rewarding dish for the culinary curious. A fishermans basket like no other, sashimi grade snapper wings are southern fried, whilst pigs tails are slow cooked and then fried in panko crumbs. Lash a generous dollop of our house made salsa verde over the top for maximum lip smacking satisfaction.

Our Jarbonara – Carb lovers, listen up. We take house made pasta, guianciale (crispy fried pig cheek) with egg yolks, olive oil and creme fraiche… pile it into a jar and shake it up for you, at the table. Finely grated parmesan and salmon roe are draped over the top, ready for you to slurp your way to PigFish heaven.

PigFish is available until October 31st, be sure to snap up these dishes before they disappear.. because everything tastes better with bacon!


North vs South Dinner

North vs South Dinner 


Photography: Amy Kate Snaps

The Morrison Bar and Oyster Room and Citibank proudly hosted our North vs. South Dinner on Wednesday 5th Of October; and it was the most delicious battle we’ve ever seen!

Our Culinary Director and Northerner Sean Connolly went head-to-head with MasterChef judge and Southerner Gary Mehigan in a best of British showdown. Guests enjoyed a three course feast with matched wines from McWilliams wines, along with plenty of on-point banter from Sean and Gary throughout the night!

Both sides showcased dishes that showcased the best of both regions, and the menu had mouths watering.

For entree, Gary presented new season asparagus, goats curd, candied walnuts and nasturtiums, whilst Sean presented ham terrine, piccalilli puree and crispy pigs ears. This was served alongside a Mount Pleasant Semillion 2014.


For mains, Sean served up roast beef and yorkshire pudding with horseradish cream and gravy, whilst Gary dished up roast free range chicken, sweet onion puree, fennel, pickled carrots and ‘heroes’garlic. We poured a Mount Pleasant ‘Mount Henry’Shiraz 2014 to wash down the mains, which were also served with Sean’s duck fat potatoes, Gary’s gratin potatoes with thick cream and Somerset cheddar. Guests also tucked into salt baked beetroot, toasted barley and watercress, plus Brussels sprouts on the side.


On to dessert! The lads took great care in plating and presenting their luscious desserts, attracting plenty of curious diners to our makeshift pass in the Conservatory Bar to take a quick snap and lick their lips in anticipation.

For dessert, Sean threw back to a childhood favourite with rhubarb and custard with a fat rascal. Gary followed a similar suit and his dessert of strawberries and cream with white chocolate mousse, gin steeped strawberries, lavender and meringue was a nostalgic nod to desserts past. Dessert was served alongside a Mount Pleasant 30 Year Old Limited Release Liqueur Verdelho.


We would like to extend the warmest thanks to Sean Connolly, Gary Mehigan, Citibank Australia, Good Food Month and Mount Williams Wines for their support in making one of our favourite events a possibility!