As big as a horse!

Alcohol, Bars, Drinks, Food, RestaurantsLeave a Comment

Ash and Kelly Cooke are new to the hospitality scene, but are certainly making an impression!

Delicious corn with bacon salt!

Delicious corn with bacon salt!

After meeting while studying hospitality in 2001, they knew they wanted to one day open their own place.

After many years of planning, Hercules Morse Kitchen and Bar was born.

“We wanted to create a place where you can enjoy a number of small dishes with friends and try a variety of flavours in one sitting,” explains Ash.

“Drinks have also been selected to enable patrons to try beers/wines/cocktails that they may never have experienced before.”

Kelly is the head chef and having only completed her chef qualification in 2014, it is her first stint in a commercial kitchen.

Cauliflower and cheese balls with rosemary lemon salt and dijon dipping mayo.

Cauliflower and cheese balls with rosemary lemon salt and dijon dipping mayo.

The aim for Kelly and her team is to take a dish or flavour combination which they already know and love, and then play with the textures and cooking techniques, while using seasonal produce to come up with an exciting variation of the classic.

“All of our produce comes from the South Melbourne Market,” says Ash.

“This allows us to choose the freshest possible produce and know exactly where it has come from.

“We have developed a great relationship with the vendors and it’s rewarding to know that we’re supporting local business.”

Slow braised beef cheek cigars and salsa verde.

Slow braised beef cheek cigars and salsa verde.

The team at Hercules Morse often try new dishes and if they are well received, they will find their way onto the menu permanently.

“We change our drink menus up regularly to keep things interesting, however we always ensure the wines/beers that we select will partner well with our food offerings.

“A lot of customers choose to drink wines by the glass to match with particular dishes and I help them with that to ensure a good match,” says Ash.

“Knowing our food menu thoroughly and knowing all the wines and beers that we have is a good starting point to assist customers in pairing drinks to specific dishes.”

Deconstructed apple crumble.

Deconstructed apple crumble.

The best sellers at Hercules Morse:

  • Cauliflower cheese balls w/ dijon mayo
  • Slow braised Beef cheek cigars w/ salsa verde
  • Salted Peanut brittle parfait w/ bruleed bananas and butterscotch sauce
  • Trumer Pilsner on tap
  • xxx espresso (our version of espresso martini)
  • And, Pinot Gris and Pinot Noir always sell well.

 283 Clarendon street,
South Melbourne VIC 3205
(03) 9690 9402
http://www.herculesmorse.com.au/
Hercules Morse Kitchen + Bar on Urbanspoon

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