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| SEAN CONNOLLY |<br />
THE <strong>MORR</strong>ISON<br />
CUISINE<br />
“<br />
Our food is grown up. The best quality done simply.<br />
Our oyster bar offers over 30 Australian varieties,<br />
our meats are cooked on the bone or in the shell,<br />
and we use local suppliers and support our<br />
Australian growers.”<br />
- Culinary Director, Chef Sean Connolly<br />
Hailing from West Yorkshire, Sean<br />
Connolly began his lifelong passion<br />
for cooking as an apprentice at the<br />
age of 13, immigrating to the sunny<br />
shores of Australia in 1988.<br />
His signature style of home<br />
inspired cooking, using seasonal<br />
produce cooked on the bone<br />
and shell wherever possible has<br />
fast become a trademark of The<br />
Morrison’s seasonal menus.<br />
We chose produce that is fresh,<br />
free range and cut from the bone.<br />
Our oysters delivered fresh from<br />
the farm daily and shucked to<br />
order.
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