On Thursday evening, Bron (who was looking stunning) and I went to dinner with a couple of friends who we regularly dine with. We hadn’t eaten together for a while and we wanted to share travelling stories, Vietnam for us and Japan for them.
Bron and I recently had a meal at Morks in the week they were closing their Florey restaurant and we were very keen to try their new Kingston Foreshore restaurant and share what we knew would be a good meal with our friends.
The new venue is a lot bigger than the old place in Florey. They have a ‘canal’ view near Travillian Quay opposite a large block of up market apartments. We could see people in their living areas, some on their balconies barbecuing and throwing bread into the canal for the black swans to eat. There is also space for outside dining and in summer I’m sure this will be sought after by diners.
Inside everything is new and shiny. Music is now a feature of dining at Morks. When the restaurant is filling the noise levels are reasonably high and for me because of my partial deafness, I found it difficult to hear what was being said. Later in the evening as the crowd departed, it became cosier and much easier to hear the conversation. I think this is a feature of the transition from the ‘burbs’ to a very upmarket part of Canberra. It’s good. Everyone around us was enjoying themselves and their food all looked amazing.
As always we were greeted warmly by Benn and shown to our table. Bron and I have never shared a Morks experience with others so this was a first. At first I wondered if the table fully set might not be big enough for four of us especially if we were going to be sharing morsels around between plates. It turned out well and there was plenty of room on the table even for the long rectangular plates that a feature of some of Morks dishes.
The menu has some familiar favourites and some new items. We were aware the John Dory wasn’t there but it had been replaced with a Monk fish dish.
For me, I was going to relive some classics.
For an entrée I chose the pan seared scallops and a pig ear terrine. It was delicious. The scallops were perfectly cooked and the chilli with the lemon juice made my tongue sing for more.
PAN SEARED SCALLOPS AND PIG EAR TERRINE WITH A DELICATELY BALANCED RELISH OF CORIANDER ROOT, GARLIC, CHILLI AND LEMON JUICE SERVED WITH GRILLED SPRING ONION
For my main course I asked for the braised pork belly with crackling. This is a cracker of a dish. There is so much flavour in the pork and the texture is out of this world. There are layers of English spinach between layers of pork which is perfectly cooked and oh so tender. The crackling is a lovely touch as are the quail eggs. It’s a good thing you get two pieces of pork on the dish. I reckon I could eat more.
BRAISED PORK BELLY WITH CRACKLING, ENGLISH SPINACH, BOILED QUAIL EGGS SERVED WITH FIVE SPICE PORK REDUCTION, CHILLI AND GARLIC RELISH AND RICE FRIED WITH BASIL AND CHILLI
For dessert we were treated to a new dessert. Home made coconut ice cream sitting in sweetened condensed milk under the cover of coconut flavoured fairy floss (cotton candy or spun sugar for North American readers) along with a piece of toasted shaved coconut. This was sublime.
SWEET “EGG IN HAY” – COCONUT ICE CREAM, SWEETENED CONDENSED MILK, TOASTED SHAVED COCONUT
We had a fantastic evening. Good food, great company and a nice new restaurant to enjoy.
All up the cost was very reasonable. I’d rate this a very worthwhile place to dine. I didn’t attend the rest rooms so there are no dunny ratings. In terms of napkins a clear pass. They were linen. As for the waiter etiquette, it was a pass too. With each service, the plates stayed until everyone had finished their meal and utensils were in the ‘finished’ position.
The new Morks will become a favourite for us I’m sure.
The Morks story http://morks.com.au/about-us/
The Morks menu http://morks.com.au/menu/
The Morks team http://morks.com.au/the-morks-team/
18/19 Eastlake Parade, Kingston Foreshore
Canberra, ACT, Australia.
DINNER Tuesday–Saturday from 6 pm
LUNCH Tuesaday–Friday from 11.30 am
BRUNCH Saturday and Sunday from 10.30 am
Telephone 02 6295 0112
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