Hotel Harry with Morgan McGlone

He may be known for his Southern fried chicken, initially in Melbourne then at Barangaroo with Belle’s Hot Chicken, Chef Morgan McGlone has taken over the kitchen at Hotel Harry in Surry Hills.

Harpoon Harry with Morgan McGlone

Don’t expect a replica of his fried chicken. The focus is on Southern style cuisine with smoking and BBQ techniques with the custom one tonne Silver Creek smoker called Harriet.

As culinary curator, Chef McGlone is bringing two dining experiences to the venue. The Public Bar menu is based on fresh ingredients, contrasting textures, house ferments and pickles which  feature in new dishes. Think crisp pork rinds, a burger, or brined and smoked lamb ribs, oysters, devilled eggs, minute steak and salt-baked beet salad with puffed grains and goats curd.

The beverage list is curated by 2015 Sommelier of the Year, James Hird, continues the theme with Sweet Tea, Moonshine, Grand Ma, Ryes and Bourbons.

Due to open on 20 April, The Dining Room upstairs will extend the Southern influences of the menu with items such as General Tsao’s Pigs Tails, Shrimps & Grits, Kurobuta Pork Chop with five hour cabbage and sauce gastrique.

Hotel Harry
Ground Floor Public Bar and Level 1 Dining Room
40 –44 Wentworth Ave, Surry Hills, 2010


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Hotel Harry with Morgan McGlone was last modified: April 8th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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