It’s been a big week for Morgan McGlone. Not only did he open a second Belle’s Hot Chicken store in Melbourne and announce the closure of his natural wine bar, Bar Clarine, he also revealed he’s taking over the kitchen at Surry Hills’ historic Hotel Harry.

McGlone has collaborated with Hotel Harry before. In June last year he took over the public bar, Harpoon Harry, for a weekend-long Belle’s Hot Chicken pop-up.

But this time, it’s not just the restaurant kitchen or public bar he’ll be in charge of. From now until the end of 2016, McGlone will take over the entire hotel.

“I’m basically curating everything from the ground-floor restaurant to the bar menu, second-floor function menu, supper menu, room service and mini bars,” says McGlone.

“It’ll be all the food I learned to make working for Sean Brock at Husk in Nashville and Charleston. I learned some really cool shit while I was there,” he says. “I haven’t done the menu yet, but it definitely won’t be fried chicken. I really want to use a lot of seafood, and I’ll use the smoker a lot, too. It’s a fucking great space.”

Steve Austin, chef at on-the-out Bar Clarine, will follow McGlone to Sydney to work as head chef throughout the yearlong residency. McGlone has also organised a series of guest-chef dinners to be held in the upstairs function room.