Pisco Sours and Peruvian Know-How

11 Jul

Pan fried Mulloway fillet with Peruvian yellow chilli sauce, broad beans, poached fennel, baby spinach

I recently had dinner at Morena in Surry Hills, a relative newcomer to the Sydney scene by Peruvian chef, Alejandro Saravia. Two things stand out about this place – the addictive Pisco Sours and Alejandro’s knowledge and innovation with Peruvian ingredients.

So Pisco Sours. A bit of a cool drink to have right now with it’s lip-smacking limey flavour, but don’t bother getting one from most other places, the Pisco Sours from Morena are king. That’s all you need to know about that.

Alejandro has spent time working in kitchens around the world including Heston Blumenthal’s The Fat Duck and now calls Sydney home.

I noticed that Morena is involved with Appetite for Sydney and is offering a three course meal for $50 as their contribution. I’d say get in there and try it at that price.

Morena Sydney
15/425 Bourke St, Surry Hills

Quinoa amuse bouche – love the 70’s glass bowl

Green tamal with confit duck maryland and eshallot & coriander


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