Morries … A fun, dark and moody little eatery on the main street in the small town of Margret River was a little great spot for Sandy and I to chill out after our days out and about driving around the vineyards and admiring WA’s rugged coastline and oceans.
It is also where Happy Hour is “a” happy hour!
It was from 5 till 6 on the dot! So timing of last drinks was defiantly an art and fun to watch.
I always thought that Margaret River was only a wine region but it is also a little town with a population of about 20k and dates back to the 1830’s.
Lusciously smooth pate with a tangy pear-mustard, finely sliced pickled daikon and buttered sourdough toasted on a griddle to give a great char, all teamed well together to make our little taste buds very happy.
It was very satisfying dish while sitting inside with the warmth of restaurant away from the rain and winds coming in off the storms over the Indian Ocean.
As you would expect they had a great selection of Margaret River wines, normally I’m not a rose sort of a person but the Vasse Felix 2024 rose hit the spot.
Special mention for what turned out as the dish of the night was the Pumpkin three ways.
Japanese pumpkin, horseradish cream, pickled butternut pumpkin and toasted seeds.
Yummo dish …
The Jap pumpkin was roasted just enough to get the most toasty and sweet flavours out of the Jap pumpkin. The restrained subtle balance of the rice wine vinegar pickle to the finely sliced and blanched butternut pumpkin added the needed acidity and the crunch of the toasted seeds took the dish to the next level.
Pete, you need to be a judge on Master chef.
ReplyDeleteYou have such a culinary way with words.
Suzi, We have been so privileged to go to some pretty special places where the chefs are “Very Talented Chefs” so it is easy to talk foodie when there is such great tasty food on the plate. Besides I have a face for radio 😜 💚
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