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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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.