You may have already heard that the mastermind behind Belles Hot Chicken, Morgan McGlone, is digging deeper into the culinary repertoire he sharpened over in Nashville and Charleston for his newfound residency in the kitchen’s of Surry Hills venue Hotel Harry. The boutique hotel’s restaurant, Harpoon Harry, has already seen a substantial change for their street-level diner thanks to McGlone, and now the acclaimed Chef has officially launched his menu for second floor restaurant The Dining Room, with the kitchen open until 11pm(ish) each night.
Sydney and Melbourne diners are already well aware of McGlone’s considerable skill with fried chicken, but these new menus for Harpoon Harry focus more on Southern American flavours, allowing the Chef to highlight his smoking, BBQ, and in-house pickling and fermenting programs, which are evident throughout this new Dining Room menu. Make sure you start with some Parker House Rolls with lard butter.
Officially in operation from this Wednesday 20th April from 6pm, The Dining Room will feature casual dining and late-night friendly dishes like the Fraser Island Crab Ravigote or the straight-forward Steak Dinner for Two paired up with a curated wine list by Morgan’s good mate James Hird, which sits along with a menu of beer and Whisky.
“I’m not a massive share plate fan but I like that you can get a few different dishes; people might share a couple of entrees like the Fraser Island Crab Ravigote, Pickled Green Tomato, Endive or Beef Tartare with Smoked Oyster, followed by the Steak Dinner For Two and a dessert. Or some might just want to order all sides with and have a glass of wine and that’s great,” said McGlone.
The signature dishes have been given some very U.S-style touch-ups, with an example being the Riverine Pork Chop which is brushed with a gastrique sauce of sorbent smoked pork stock and then grilled over cherry wood and iron bark to bring out a rich flavour, after which it’s served with five-hour cabbage, which has been blanched and put on of the grill for five hours before being basted with apple cider vinegar and turned every thirty minutes. Then you have essentials like the Cloudy Bay Storm Clams with green garlic butter and bottarga, along with desserts like the Fried Apple Pie with cinnamon ice cream, Chocolate Napoleon, and Morgan’s own take on a Chess Pie.
Also on the menu: St Louis Pork Ribs with Harry’s BBQ sauce, and crisp pig skins; Bone Marrow Pudding as a side; and Shrimp & Grits as a mean. Talk about mouth-watering.
After dinner, a Bourbon trolley will rotate around the venue, featuring a rare Bourbon from Kentucky by the name of Pappy Van Winkle.
Harpoon Harry Dining Room launches April 20th, serving dinner from 6pm Wednesday to Saturday nights.
Harpoon Harry
Address: Hotel Harry – Ground Floor Public Bar and Level 1 Dining Room, 40 –44 Wentworth Ave, Surry Hills, 2010
Contact: 02 8262 8800
Website: www.hotelharry.com.au
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