Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...
Toriyama Umami Wagyu from Gunma, bred with the precision of measuring umami. Chef Petrina has vis...
Batalle Spanish Duroc Pork marinated and sous vide first for 36 hours and finished with our buah keluak glaze. Served with the umami coconut squash rice pudding and broccolini.
Margra Lamb, Australia's finest lamb. At Morsels, we have first rubbed it with our house rub, and marinated it with green tomatoes and a bunch of herbs to slow cook for 36 hours leaving it almost falling off the bone. Served with fennel potato mash and fennel kimchi. Drizzled with some licorice lamb jus to satisfy your lamb craving.
Locally bred in pristine waters and fed well with omega3 feed, we're glad that Kuhlbarra Barramundi is back on the menu. Seared on the plancha, served with pearl barley risotto, tomato pineapple kimchi, and lemongrass beer broth with some kangkong to finish for that Vietnamese inspired hearty fish dish.
Savoy cabbage steamed and wrapped with Phuture Meat. Served with puy lentils cooked in red wine and oyster mushrooms on the plancha. Enjoy with our fermented onion brodo.