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!