Chef Sean Connolly of The Morrison Bar & Oyster Room was kind enough to host us though a tasting of The Morrison’s new summer menu. With over 11 additional and delicious dishes, Sean has created a stunning menu offering using only the freshest and local seasonal produce to enjoy in the hunger-suppressing heat.
We started our feast with succulent crab legs accompanied by a light hollandaise for dipping and oysters – of course! Ultra creamy Pacific oysters, and earthier Wallace Lake oysters washed down with a glass of French Champagne.
This was followed by a fresh William Tell cocktail, watermelon salad, and raw scampi, my favourite dish of the evening. The flavours are perfectly balanced using baby coriander, chili, and salty lime juice.
I would have loved to try the whole menu, which includes oven roasted whole market fish, poached egg and kale salad and gorgeous cuts of meat. Seeing as there is only so much room in a belly, we tried the zesty lemon and saffron spaghettini, the chicken saltimbocca and the quinoa and bean summer salad.
Somehow the spaghettini is both light and rich at the same time, we finished the mains and still had room for desert – silky vanilla milk pudding and my absolute favourite: Key lime pie.
The Morrison Bar and Oyster Room is an eclectic space where you can enjoy an after work bevvy (and $1 oysters on Wednesdays 6pm – 7pm) or you can be ushered into the timeless dining room, which relaxed ambiance seems so far away from the bar. I absolutely recommend you come and experience dining at The Morrison yourself, as their drinks and food menu is so extensive and needs to be explored first hand.
http://themorrison.com.au/
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