Sean’s Summer Menu
Delivering the best possible produce in the best possible way underpins Executive Chef Sean Connolly’s approach to cooking. Serving simple dishes using fresh, local produce is what his menu at The Morrison Bar & Oyster Room is all about. As Sydney heats up we wanted to showcase the delicious produce of summer and have made a tweak or two to our lunch and dinner selection.
Sean says he’s ‘super pumped about our new summer dishes’…so pumped that we couldn’t wait to share a sneak peak of some of these additions with you. To get a real flavour of what’s new, you’ll have to join us, but until then we wanted to tease those taste buds just a little bit.
Let’s begin with the show-stopper…
A re-entry, The Morrison’s Seafood Platter returns. Featuring a fresh selection of crystal bay prawns, oysters, diamond clams, half shell scallops and Alaskan king crab legs, it’s sure to turns some heads.
Joining some of our favourites on the finger and fork menu (including Sean’s Chicken Lollipops and Half Famous Steak Tartare) are Salt Cod Croquettes and Scampi Rockefeller.
SALT COD CROQUETTES
Perfect as an appetizer before the main event, or as a snack to accompany your post-work drink, these Salt Cod Croquettes are a spin on a much adorned Spanish bar snack. Crispy on the outside, creamy on the inside these golden pockets of heaven are best enjoyed with a generous dollop of roasted garlic aioli.
‘On the bone or in the shell’….Scampi Rockefeller is a Sean twist on a dish typically presented with Oysters. These butterflied scampi tails are covered in miso hollandaise and Japanese breadcrumbs before being lightly cooked in the oven. Served with a wedge of lemon and, of course, in their shell.
As described by Sean this addition to our salad menu is a ‘modern take on the classic Caesar’. Swapping chicken for marinated white anchovies and replacing Caesar dressing with a lighter chardonnay vinaigrette, Caeser Moderne is a ‘very clean fresh departure from clawing off over-dressed mayo’s of the past’.
That was hopefully enough to wet the appetite, but there’s lots more where that came from. To explore the rest of the new additions and to be among the first to try our new menu you’ll have to book yourself a table and see what all the fuss is about.