PigFish – A Culinary Experience @ The Morrison

Roll Up, Roll Up!

Draw back the curtain and step inside. This is an invitation to the culinary curious to come and experience the Good Food Month extravaganza: a taste sensation for the palate. Introducing “Pig-Fish” – a nose to scale experience.


Do not fear good folk! But open your mind, sit back and relax, and let us look after you…

Our Culinary Director Sean Connolly is widely known for his love of fresh local Australian produce, cooked on the bone or shell wherever possible. PigFish is no exception, however with an exciting twist! The concept to take less-popular cuts of meat and seafood inspired Sean to create a unique menu available at The Morrison Bar & Oyster Room throughout the month of October.

Think a Fisherman’s Basket, but with Southern Fried snapper wings & panko crumbed slow cooked pigs tails – the meat tender and packed with flavour, with salsa verde drizzled over the top.

What about Taco’s? Mini rounds of soft tortilla, filled with cabbage slaw, XO chilli mayo and spicy fried pigs ears.

Whole king prawns wrapped in sage and San Daniele Proscuitto, served in the pan with a luxurious prawn mayo.

These are just 3 of the 7 dishes on offer this coming month – make sure to follow us on social for regular snaps and updates.

Get the best seats in the house and book a table today!