Weekday Lunch

 

Lunch Monday to Friday from noon - 3pm

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  • 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.

Mains

  • 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.

Sides

  • 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.