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PigFish at the Morrison
Photograph: SuppliedWings and Tails

PigFish month at the Morrison

It’s nose-to-scale eating during October as Sean Connolly pairs seafood with bacon

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The Morrison Bar & Oyster Room down near Circular Quay specialises in food that’s fun to eat and they have a unique theme happening throughout October.

The Morrison’s culinary director, Sean Connolly, wanted to encourage diners to eat unconventional cuts of meat and seafood and the result is PigFish – a menu celebrating just how well bacon goes with the fruits of the sea.

So what’s on the menu? Kingfish tail for a start. Oven cooked on the bone with extra virgin olive oil, it comes swimming in a Bourguignon sauce (bacon, onion, garlic, mushrooms and red wine jus).

The Wings and Tails basket is a good example of unusual cuts in unlikely combinations. It’s sashimi-grade snapper wings along with slow-cooked pigs’ tails, both crumbed and deep fried and served with salsa verde.

Then there’s Connolly’s take on the classic pork-seafood dish Oysters Kilpatrick. Fresh Pacific oysters are cooked in the shell with Yorkshire relish and topped with pork scratchings and dried mullet roe.

Connolly’s bespoke menu will also feature pancetta carbonara with trout roe, and 'pimped' suckling pig burgers and pigs’ ear tacos will also be available all month.

Everything tastes better with bacon – and you can put the truism to the test at the Morrison from October 1 to 31.

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