February 12 – February 21, 2021
Celebrate the Chinese New Year at The Morrison Bar & Oyster Room. We’ll be bringing in the year of the Ox, over a delicious selection of limited edition XO dishes, curated by Executive Chef Sean Connolly.
A relatively new comer on the flavour scene, XO sauce is believed to have popped up in Hong Kong in the 80s – and we love it. It’s a pretty complex condiment typically made up of dried scallops, squid and shrimp and ham. We’ve made our own and used it to create a limited edition menu of XO dishes.
With a focus on using the best possible ingredients in the best way, Exec Chef Sean Connolly has worked his culinary magic to conjure up our house made XO sauce.