This Summer restaurateur/hotelier/developer Julian Gerner of Morgan’s Sorrento is making a fresh start at the bayside eatery with the help from long term chef collaborator Paul Wilson (Botanical, Albert Park Hotel Oyster Bar & Grill, Icebergs, Wilson & Market). Revered as one of the country’s great culinary talents, Paul has recently launched a new menu at Morgan’s that celebrates the great Aussie fish café; delivering sustainable, market fresh seafood daily.
Focusing on sustainable fisheries, guided by the International Marine Steward Council, Paul explains ‘we are now sourcing the abundant unusual suspects – not the endangered usual suspects. It’s our duty as industry professionals to educate and give back to the community,’ says Paul.
In a case of history repeating, famous fishmonger John Rubira is on board and is keen to deliver the best available market fresh fish with his son Lee processing fish whole with a true ‘nose to tail’ approach – similar in concept to the approach of Sydney’s award winning Fish Butchery chef Josh Niland. John has been a mainstay of Melbourne’s Seafood market since 1963 and after a small break is looking forward to returning to the ‘cut and thrust’ of the pre-dawn hustle.
After more than 20 years of supply to Julian’s businesses, Melbourne seafood icons Clamms will also provide the freshest and best available seafood from around the country. Morgan’s new offering will demonstrate diversity in the way seafood can be prepared, while also serving nostalgic crowd-pleasers.
New menu highlights will also include: The day’s local catch, Local Mussel Stew ‘Genovese style’ with basil, pine nuts, garlic and parmigiano; Grilled Sardine Fillets with gazpacho salad; Salt and Pepper Arrow squid with papaya salad, peanuts, chilli and lime; a ‘Proper’ Fish Pie with Mariniere sauce and Spaghetti Vongole with seaweed, garlic and chilli.
Also on the menu is a Marine Steward Council endorsed Fish burger with crumbed Hake, pickles, iceberg and tartare sauce; as well as simpler items that we adore, like mushy peas and potato cakes.
‘Morgan’s waterfront location immediately reminded me of great Aussie fish cafes like Sydney’s Doyles and has inspired a crowd pleasing menu of fresh, sustainable seafood,’ Says Paul.
Nestled between historic limestone buildings on the Sorrento foreshore, Morgan’s provides the perfect Summer spot for casual dining whilst enjoying Port Phillip Bay, the native Couta Boats and the grand ferry making the hourly crossing from Queenscliff. The new menu is now being served at Morgan’s daily from 12pm-9pm, and Sunday lunch only from 12pm. After 27 January, 2020: Wednesday-Saturday 12pm-9pm and Sunday lunch only from 12pm.