Pork-a-Palooza 2019

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

 

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Everyday: Porky Specials

 

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.

 

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Tuesdays: $1 hot dogs

 

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.

 

 

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Thursdays: Rib Night

 

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. 

 

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Everyday: Swiney Swigs

 

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.

 

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Pre-order: Suckling Pig

 

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
feeds 10-12

half pig $360
feeds 6-8

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.

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Swine & Dine