Morso.

Calabrian pork ragu - a bit of a Morso@Home staple these last few months, and with good reason! Just add pangrattato, pecorino Romano, and maybe some extra Calabrian chilli oil if you’re that way inclined…

One of three pasta options on the menu for this weekend, alongside a San Marzano sugo, and a cheeky prawn and nduja number. Dessert is, of course, torta Caprese made with Valrhona ‘Guanaja’ chocolate. Again with that ‘crowd favourite’ theme ☺️

Orders close tomorrow night (Friday). See you this weekend! X

Ciao bella! 😀

We hope you've been well. No doubt you're thoroughly enjoying being allowed out into the big wide world once again? Speaking of which, HOW GREAT ARE RESTAURANTS AND BARS!!! Hahaha

Any-hoo, we took last week off because of a very special Emilia Romagna-themed dinner at the restaurant (oh my god I'm still dreaming of the tortellini in brodo!), but we're back with some Morso@Home goodness just in time for a rainy weekend.

And we've bought a new pasta with us!

It's a bit of a riff on our most popular pasta at the restaurant - squid ink bucatini with Mooloolaba prawns, house-made nduja (that wonderful spicy Calabrian salami), and crunchy pangrattato. HEAVEN!

You'll also see a couple of old favourites on offer, because we all need a warm comforting hug every now and then.

Have a great week ahead, stay dry, and we'll see you soon. Much love! ❤️