The Morrison Hotel on Ormond Quay reopened earlier this year after a fairly extensive refurbishment. I was only ever in its previous incarnation once before owing largely to my tender age at the time. It’s very different now. With the hotel’s refurbishment has come the Morrison Grill. I was invited along to sample some of their dishes with some other bloggers. And their cocktail menu was given a slight workout too.
It was a bleak, sleety evening and after a chilling Dublin bike ride down the quays, the evening kicked off enjoying the surrounds of Quay 14. After a restorative cocktail, or two, we got to sample some of the morsels pictured below. The deep fried olives were something I had never tried before. They were all sorts of fried, salty goodness.
We got to sample a range of starters from the kitchen, headed up by John O’Leary. I loved the mussels and cured salmon. The centerpiece of the menu (literally) is their Josper charcoal grill. This is an interesting piece of kit that is fired by charcoal and air and can burn at temperatures of up to 500 degrees Celsius. Toasty like. A grill like this needs to be road-tested with a decent hunk of meat, so I went for the beef rump steak. It was cooked perfectly (medium-rare, if you’re asking). The fries it was served with were a triumph. I normally despise chunky chips. However these ‘sumo’ fries were delicious. I’d say there is methodology behind their cooking.
For dessert the kitchen again sent out a selection of what was on offer. While the smoked applewood honeycomb was very different and a new one for this seasoned gob, the star of the show was the lemon tart with rose-water sorbet. It was just deadly. End of.
If you haven’t been in since it reopened, pop your head in. The bar and dining space are very pleasant arenas to pass a few hours and the care and attention for the food and cocktails is evident.