Belles Hot Chicken wiz Morgan McGlone announces first menu for Harpoon Harry takeover (Sydney)

Next Wednesday 6th April will see a big change to the food offerings at Harpoon Harry as Morgan McGlone (of Belles Hot Chicken) takes the reigns as food curator for 2016 at the venue’s Public Bar, then eventually moving up to refine the upstairs Dining Room menu as well. The partnership was announced earlier this year, instantly generating discussion as to what the man most famous for his Southern influenced fried chicken will be bringing to Surry Hills. A few more details have now been announced, giving us a close look at just what McGlone has planned for the recently refitted and revived historic hotel.

Morgan brings with him a very broad global experience with a talent that’s been chiseled alongside the likes of Sean Brock (Husk in Charleston) and of course, at his very own famous Belles Hot Chicken. His passion for Southern American cuisine will be teased out by a custom made Silver Creek Smoker, which will underpin Morgan’s approach in the kitchen, coupled with his dedication to an in-house pickling and fermentation program.

“I’m curating everything from the ground-floor Public Bar menu and second-floor Dining Room, through to room service and special event catering”, McGlone said. “I love the autonomy that the team has given me…it’s a fucking cool project!”

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Morgan has revealed the new Public Bar menu to include the likes of Johnny Cakes with Pimento Cheese ($16) and Shrimp Po’ Boy ($22) with Iceberg and Remoulade. Smaller bar snacks will come in the form of Crisp Pork Rinds ($5), some Clams Casino ($16 for 1/2 Doz. $32 for a Doz.), and Gas Station Boiled Peanuts ($5). Then you have bigger treats like the Lamb Rib Rack ($21) with Harry’s BBQ Sauce, Roasted Peanuts, and Scallions and the HH Burger ($15 for single; $21 for double) [Morgan McGlone doing burgers? HELL YEAH!]. The most expensive things on the menu are the Grain Fed 200g Minute Steak ($28), and the Dry Aged 350g T Bone Steak ($40), both coming with Herb & Caper Salad, and Fries

The only dessert option is the Fried Apple Pie ($12) with Cinnamon Ice Cream.

The accompanying beverage list has been curated by 2015 Sommelier of the Year James Hird who has put together a playful bar list focused on sustainability and food pairing with a curated list of wines alongside cocktails like the Sweet Tea ($17) (Melbourne Moonshine sweet tea julep) and the Peacan ($16) (Bulleit Rye, sirop de picon)

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The new Public Bar menu will be available from Wednesday 6th April, while the new Dining Room (upstairs) menu will be available from Wednesday 20th April.

Dining Room reservations open 9am, Monday 11th April by phone on 02 8262 8800 and online at www.hotelharry.com.au.

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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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