23 APRIL – 23 MAY
Internationally awarded Chef Sean Connolly and the team at The Morrison invite you to Pork-a-Palooza, a month long celebration of the pig. Rejoice the versatile swine with a limited edition pork themed food and drinks menu and weekly specials.
Because… ‘bacon is my penicillin, it makes everything better’- Executive Chef Sean Connolly
+ $1 hot dogs Tuesdays 6-7pm
+ FREE pork scratching popcorn at the bar
+ Rib night each Thursday
+ Whole suckling Pig
Slow cooked pork belly with squid, pork schnitzel holzstein, oyster kill-patrick or go the whole hog with a ‘pig farmers breakfast’ for two.
Pig out on one of the Pork-a-Palooza menu specials available for lunch and dinner from 23 April – 23 May.
The ultimate Australian sausage sizzle is here. Smoked pork sausage made using 100% premium Australian pork with no filler. Wrapped in soft white bread and a generous helping of slightly spicy and every so creamy habanero mayo.
Join us for dollar dogs every Tuesday 6-7pm. Walk-ins only.
Tender ribs glazed with coca cola BBQ sauce. Come get ‘high on the hog’ and tear your way through a rack, washed down with $10 pints of James Squire. This combo will have you squealing all the way home.
half plate $34
full plate $64
Thursdays 6pm until late. Bookings essential to avoid disappointment.
Drinks with a piggy twist. Taste tantalizing cocktails featuring bacon washed Bulleit bourbon and apple cider. Or opt for a refreshing James Squire on tap.
Accompany your swiney swig with a helping of pork scratching popcorn on us.
Go the whole hog. Crispy skin, tender juicy meat- nothing celebrates this delicious meat like sharing a whole suckling pig among friends. Order a whole or half suckling pig for dinner with a selection of our signature side dishes.
whole pig $680
half pig $360
Monday – Friday dinner, Saturday – Sunday lunch and dinner
Because of the preparation required for this dish you’ll need to pre-order 72 hours in advance. Pre-orders open 1st April.