Our first ever Pork-A-Palooza festival is very nearly here and we’re squealing with delight at the thought. Kicking off on the 23rd April we’re dedicating a whole month of food specials to the ultimate autumn comfort food – delicious, succulent pork.
PIG OUT AND PARTY
Chef Sean Connolly and his team have worked up a delicious limited edition menu of piggy treats including Oysters Kilpatrick, Pork Belly and Squid and the pièce de résistance: tender, crispy Whole Suckling Pig. All to be washed down with a selection of drinks: bacon washed Bulleit bourbon cocktails and James Squire Orchard Crush on tap.
Along-side a special menu to rejoice the versatility of pork we’ll be hosting a rib night each Thursday and serving up $1 hot dogs on Tuesday’s between 6-7pm. And in-case that isn’t enough pork on your fork we’ll be popping pork scratching popcorn for FREE at the bar, using scratching from Sydney based pork connoisseur’s Pascal’s Pork Scratching. The festival lends itself to Sean’s approach – cooking the best possible produce in the best possible way and in this case using Australian pork, immaculately sourced.
SWINE AND DINE
What better way to kick things off than to invite friends, family and press to pig out and party at The Morrison. Last night guests were welcomed to pay homage to the pig with piggy themed cocktails and canapes to start. Freshly popped popcorn, Dollar Dogs and Suckling Pig Sliders, washed down with our Hog Fashioned (a New York style old fashioned with bacon fat washed Bulleit bourbon) and the Orchard Spritz.
A three course swine and dine affair followed, featuring Romeo’s Pig Head Terrine, Pork Schnitzel Holstein and the ‘Pig Farmers Breakfast’ (all of which can be ordered on our specials menu throughout Pork-A-Palooza). But things really got piggy with the reveal of the show stopper; a Whole Suckling Pig, carved by Sean and served with 5 condiments.
Get in on the action this Pork-A-Palooza and join us for a month of piggy specials at The Morrison Bar & Oyster Room.