Lunch Monday to Friday from noon - 3pm
- Hot sicilian and green mammoth olives, vanilla and Sonoma bread (v) 10.
- Herb and gruyere cheese arancini, preserved lemon aioli (v) 10.
- Hot smoked barramundi pate, house made lavosh and caper relish 21.
- Salt and pepper squid, fresh plum, macadamia, pickled ginger and cress (gf) 19.
- Grilled halloumi with confit grapes, mint and pomegranate molasses (v, gf) 10.
- Morso Greek salad with oregano lamb, slow roasted tomato, quinoa tabbouleh, olive hummus & Pita (gf available) 20.
- Hot salad of roasted pumpkin, avocado, spiced cauliflower, broccoli and miso cashew paste (vegan, gf) 18.
- Chargrilled 180 gram grass fed sirloin steak with chimichurri, roasted chats and bbq corn 27. (served medium-rare)
- Double cooked pork belly, 63 degree egg, crispy tiger prawn, shimeji mushrooms, choy sum, broth 22.
- Pan fried potato gnocchi, tiger prawn, bisque, silverbeet, broccoli, dill 26.
- Cheese kransky roll, with braised red cabbage, bread and butter pickles and honey mustard and chips 18.
- Linguine with brussel sprouts, anchovy butter, pangritata 22.
- Pasta of Australian prawns, brocolini, herbs, corn and dill oil 28.
- Spiced cauliflower, broccoli, plumped raisins, pickled onion (vegan, gf) 12.
- Shaved zucchini, sprouts, herbs, shimeji mushrooms, pomegranate, pecorino (v, gf) 12.
Sweets & Cheese
- Morso chocolate and walnut brownie express (gf) 14.
- Hummingbird ‘Mess’- with cinnamon coconut ice cream, pineapple wafer, banana caramel and coconut meringue 14.
- Cheese board with dried fruits and house made lavosh 22.
- Affogato espresso, vanilla ice cream and frangelico 14.