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Fresh is best. Some of our favourites from the new menu

Using local suppliers and supporting Australian growers, join us for a new menu inspired by country’s freshest and best produce.

With olives originating from Mt Zero, three hours west of Melbourne, to artisan bakery sourdough baked in the Central Tablelands of NSW, our new menu sources the best that local suppliers have to offer.

Curated by internationally awarded Culinary Director Chef Sean Connolly, the menu reflects his signature style of cooking. Sean champions the provenance of his produce, letting the ingredients tell the story of the dish. With his ‘less is more approach’, his plating is simple, yet full of unique and wonderful flavours. The food ethos is all about simple, fresh and honest flavours. “I’m a firm believer that the less you do to food, the better it tastes.” Check out the whole menu here.

Chef Sean Connolly

Although a lot has changed with this seasonal menu, our oysters will always remain at the heart of our venue. Sourced from various farms across NSW and delivered daily, our Oyster Bar offers over 30 varieties of Australian oysters a year. Natural or Kilpatrick? We do both! Decide whether you would like them shucked and served natural with lemon and mignonette dressing or served with diced cooked prosciutto topped with Yorkshire relish and toasted bread crumbs.

 

Looking to try something new? Our locally caught grilled arrow squid is so fresh and cooked to perfection. Sourced from local fisheries in Palm Beach, in the Northern Beaches of Sydney, served on a romesco sauce made from roasted red peppers emulsified with almonds, hazelnuts and sourdough bread. Topped off with a hint of the Italian coast, the dish is finished with crushed green olives and grilled lemon from the western coast of Sicily. Molto buono!

cheersing red wine at the morrison

 

 

 

 

 

 

 

 

 

 

With Chef Connolly’s wealth of experience that spans the globe, his newly curated menu seeks to share his love and passion for wonderful produce and honest food. This passion can be found under the mains section. Sean’s Black Angus sirloin with café de Paris butter is a winner. The Jacks Creek cut of beef is 150 day grain fed verified black Angus, farmed across Tamworth and central NSW. Served with shoestring fries, the 250 gram sirloin can be found underneath a generous serving of our house made café de Paris butter and beef jus. 

      new menu dishes

 

 

 

 

 

 

 

 

 

 

Fancy something afterwards? Choose from a selection of our desserts. Finish with a rich and indulgent chocolate mousse, balanced with fresh orange, honeycomb and orange sorbet. Something lighter? Try our coconut sago cherry sorbet. A light, fresh, vegan, gluten and dairy free dessert, it’s the perfect cleanser before you order yourself a nightcap.

Dessert not your thing? Choose from a variety of locally sourced cheeses from all over Australia. We’ve got it all! From Tasmanian Bay of Fires cheddar, to Charleston Jersey Brie from the Adelaide Hills. There is something for everyone.

 

Interested in trying our new menu? Whether it be a casual celebration or a formal dinner, feel at home among friends as we invite you to be captured in the unique experience of charm and style that is The Morrison.

Come see what all the fuss is about..