Our Winter Menu Is Here!
Our internationally awarded Culinary Director Chef Sean Connolly has always prepared a menu at The Morrison that truly reflects his signature style of cooking…“Our food is grown up. The best quality done simply. Our meats are cooked on the bone or in the shell, we use local suppliers and support our Australian growers.”
As the crispy morning & nights start to set in, these are alarm bells for us that the season is changing and our menu needs a tweak or two to highlight all the delicious produce that is autumn & winter. Sooo we thought we would give you a little sneak peak into some of the dishes you will now find on the menu. We don’t want to give away all our shiny new secrets just yet so if you need the full insider scoop come see us & book a table, we can’t wait to see you! Until then enjoy part one & look out for part two to come very shortly…
BABY BEETS & BURRATA SALAD 16/26
beet leaves & dry chilli flakes (gf, v, vgp)
* Victorian baby beetroots cooked in a Cabernet Sauvignon vinegar complimented with burrata cheese made in the local districts of Sydney, with a punch of chilli to kick through the earthiness.
NICOISE SALAD 21/28
seared tuna, free range egg, green beans, potato & olives (gf, v, vgp)
*As classical French as it comes! Fresh yellow fin tuna, baby potatoes, green beans, anchovies, capers & olives on top of a crunchy cos lettuce heart & shallots. Match this with a delicious white wine & you are good to go.
FRISEE LETTUCE SALAD 16/24
maple bacon & poached free range egg (gf)
*Also our Morrison take on a very traditional French salad. Frisee representing a type of lettuce mixed with maple bacon, topped with a soft poached egg & finished with chives and a vinaigrette.
CHICKEN PAILLARD 29
free range breast, spaghetti squash, sage & brown butter
*Paillard representing the type of cut used on the chicken, love heart shaped! 180grams of free range chicken breast marinated in lemon & thyme and grilled to perfection. Served on top of spaghetti squash & garnished with crisp sage & brown butter.
DUCK CONFIT 32
braised puy lentils, chicken gravy & greens (gf)
*280grams of ducks slow cooked for 12 hours at 85 degrees until crispppyyyyy. Served on top of puy lentils cooked with cumin, onion, carrots & parlsey, finished with gravy & fresh greens.
MOULES MARINIERE 28
blue mussels, parsley, garlic & creme fraiche (gf)
*A great dish for sharing with a few mates & beersies! 600grams of Blue South Coast mussels from Adelaide cooked in garlic, shallot, butter & white wine. Delish!
OVER COALS + ON THE BONE
GRAIN FED PORK CHOP 30
mushroom & cider sauce (gf)
*Cooked over the goals with mushrooms, creme fraiche & thyme. Bon appetit!
BLUE MACKEREL 33
whole, green goddess mayo (gf)
*This is such an underrated fish & is in it’s prime at the moment. So get on board first!! Chargrill whole mackerel, topped with fresh chilli & olive oil, served on the board with green goddess mayo & charred lemon. TIP: Squeeze the lemon straight over the top for maximum flavour.
RIB ON BONE (350gm) 48
gympie reserve & red wine gravy
*Deliciously tender! Topped with red wine gravy & fresh lemon.
Stay tuned for more deliciousness to be revealed.
Be among the first to try our new menu – Book your place at our table today!