CBD institution The Morrison are doing something they’ve never done before for duration of this month, tasking top chef Sean Connolly with creating a “PIGFISH” menu. What’s pigfish you ask? It’s the sacred union of seafood and bacon, with Connolly crafting a menu that highlights traditionally trashed ingredients with the aim of encouraging diners to try the more unconventional cuts of meat and parts of seafood, with the added help of vital food group: bacon.
Connolly has worked closely with both Australian Pork and Fishtales to source ingredients for this menu, putting together high quality produce in dishes like The Kingfish Tail, an oven-cooked piece of seafood with extra virgin olive oil, Bourgignon sauce, bacon, onion, garlic, mushrooms, and red wine jus. Other menu items include Saltimbocca King Prawns wrapped in prosciutto, Oysters Kilpatrick with pork scratchings, a Pimped Suckling Pig Burger, a Pigs Ear Taco, and a curious Wings & Tails basket of deep fried sashimi grade snapper wings served with slow cooked crumbed pigs tails, also deep fried, with the unusual combo dressed with salsa verde of extra virgin olive oil, parsley, mint, anchovies, jalapeno, and lemon jus.
“Pigfish is a nose to scale experience celebration the symbiotic relationship between fish and pork”, explaiend Connolly. “Pork lends itself to pairing with any type of seafood – from pork belly and scallops to pig’s tails and snapper wings…because after all, everything taste better with bacon”.
PigFish will be available for lunch and dinner at The Morrison up until the end of October.
Address: 225 George St, Sydney
Contact: (02) 9247 6744
Hours: Mon-Wed 7:30am-11pm; Thurs 7:30am-12am; Fri 7:30am-2am; Sat 11:30am-2am; Sun 11:30am-11pm