• Cyril McAree

It’s All About The Josper This Summer At The Morrison!


With a new Summer menu, it’s all about fresh and seasonal fare at The Morrison. But five years on, the hotel’s iconic Josper grill is still central to the menu. The searing heat of this indoor charcoal grill produces the best meat and fish, cooked quickly at up to 500°C. Chef Sushil Kumar who joined The Morrison three years ago as a Josper novice, wouldn’t now cook on anything else.

The Morrison Grill has been recently revamped for a lighter, brighter atmosphere, making the most of the floor to ceiling windows overlooking the Liffey at Ormond Quay. All day dining makes The Morrison the ideal destination, no matter the occasion. The Day Menu is served from 12pm to 5pm, the Night Menu from 5pm. The Orly Bird, at €25 for 2 courses and €29 for 3 courses is popular for a post-shopping catch up, as is the Bar Classics menu – perfect to enjoy at the Quay 14 bar with the tipple of your choice. The newly introduced Gin & Tonic menu allows you to create your own bespoke G&T – perfect as an aperitif.

Highlights on the new Summer menu at The Morrison include the new Salt & Moss aged beef and burger. The unique flavourful characteristics of this Irish beef, aged in a salt moss cave, are enhanced by the Josper.

New and revised starters on the menu include the Baked McLaughlin black pudding (€9) with Bramley apple, watercress, beets and Cashel blue on a puff pastry base, and a Goat’s cheese puff (€9.50) with rocket, beets, cardamom plums and chili balsamic.

From the Josper, meats are served with a choice of duck fat pomme neuf, truffle mash or sweet potato chips, with a choice of sauces; Cognac green pepper, garlic butter, béarnaise sauce or port jus. Slaney valley lamb rump heart (€26) is served pink with a herb crumb crust. 21 day dry aged 250g fillet of Hereford beef (€32) is served on a bed of creamy mushrooms, with parmesan dusted asparagus.

The Morrison salt & moss aged burger (€17) is a 227g steak burger, served with Monteray Jack cheese, sautéed onion, beef tomato, gherkin, ranch dressing and shoestring fries. The Josper 250g pork chop (€24) is mustard rubbed, and served with baby carrots and a rich gravy in a cow jug.

Lighter dishes include a Wild Stone bass (€28) with vegetable couscous, grilled prawn and sweet bell pepper fondue, and an Organic salmon (€27) with stir fried organic summer vegetables and organic tzatziki, a gluten free and organic option too.

Next to the delicious dessert menu is a guide to the walking distances to Dublin’s top attractions. So settle in, enjoy a treat or a drink at the bar, or head out and make the most of the summer evenings and The Morrison’s location in the heart of Dublin.

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