It’s been a while since Bron and I have eaten at Morks. The last time was on a very warm night in January this year. Bron suggested we have a meal there soon. I didn’t need much convincing to take action.
Booking a reservation is easy through the Morks contact page. I received an e-mail from Benn confirming our table and then on the day Benn called just to make sure. It’s a nice touch and I know it helps the restaurant ensure they minimise “no shows” which must be so frustrating not to mention rude.
As we enter we can see the place is buzzing. Almost all the tables are taken and we have to wait a few minutes for ours to be ready. We are shown to a really nice table for two in the front corner. It’s next to the main window (and away from the front door) with a view of the water and passers by (thanks Benn).
The menu has changed but some old favourites were still there. That said, we ventured into new territory in our selections. For entrées Bron chose the Australian Wagyu ‘Crying tiger’ which consisted of thinly cut slices of medium-rare Wagyu steak with some salad greens and a refreshing dipping sauce. I chose the pork crackling with chili jam salad. OMG I loved this entrée. It really sang in my mouth. The crunch of the crackling and cashews went beautifully with the zing and sweetness of the chili. This is a new favourite entrée for me.
For mains Bron chose the Morks duck red curry with a crispy rice cake which I reckon looks fabulous when it’s served. I was drooling looking at the duck and the crispy rice cake. It’s that thing you know when you see something that looks like fried carbs…Mmm…
I chose the pork belly, caramel, kapi rice and apple salad. Yep, that’s right, double pork for me that night. This was delicious and if I had not had such a fabulous entrée I think I would have enjoyed it more but that entrée was the star of the night for me.
For dessert we both chose the Black Sirius which is chocolate mousse, salty caramel, peanut soil and whipped cream. This was really rich. The salty caramel was good and the whole thing just worked nicely together. A great way to end a lovely meal.
Okay, so how did we enjoy the overall experience? To date, and this includes our experiences of Morks in Florey, we’ve been knocked off our feet with the dining experiences. In my mind the food is still fabulous. I love the dishes Mork creates. On this night though we noticed just how busy the restaurant is. The wait staff looked busy and in addition to Benn, who is a star maître d’, we found that night the service was a little patchy. Don’t get me wrong, it’s still ultra friendly and buoyant. At least that’s how I felt this night. I will be back. I want that entrée again.
Okay, so what do you think? Have you been to Morks? I still rate it as a great place and it’s one of my favourite restaurants in Canberra if not anywhere.
This is the photograph I posted last night on Instagram
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