Pork-A-Palooza, a month-long celebration dedicated to porcine food specials and inventive drinks, is taking over The Morrison Bar & Oyster room.
Internationally acclaimed chef Sean Connolly and his team have created a menu to swine over, including chilled pig’s head terrine; oysters Kilpatrick; crispy pork belly with squid; and a tender suckling pig for a Game of Thrones-style feast (you’ll need to order that one 72 hours in advance).
To help you wash it all down, Morrison’s mixologists have designed a “Swiney Swigs” cocktail menu, including the Don Melon Ham (made with prosciutto-infused Bulleit bourbon) and the Orchard Spritz (a fruity concoction of Chambord, blueberry jam, lemon and James Squire Orchard Crush cider). All cocktails come with complimentary pork scratching popcorn.
Throughout the month, enjoy $1 pork hotdogs from 6pm to 7pm on Tuesdays, and get your hands dirty digging into juicy ribs on Thursday nights from 6pm.