Morsels

Coast dwellers rarely think to cross the highway to dine, but there’s joy to be found when we do.

Mudgeeraba, for example, is enjoying a rejuvenation, with several worthy eateries popping up to surprise us.

Morsels is one of those.

Owned by Faye and Gerard O’Flynn, this family-run tapas and wine bar is an ambient space inside, facing out to the carpark and highway beyond.

Given a warm welcome by Faye, we settle in for a weekend winter lunch. There’s a relaxed, chilled-out vibe and, though it’s cool, the veranda is lit by heaters, with lap rugs provided if we wish. A guitarist plays in one corner, one of several live artists hosted by the venue.

But what’s so special that brings us here, kilometres from home?

It’s the food of Chef Geoff Hart that we’ve come to enjoy, a chef who we’d first encountered at Hank, (which he took on to become a hatted restaurant), and then at N3 Tapas Bar.

The menu’s made for sharing, a mix of small and larger plates of Mediterranean influenced cuisine.

We begin with a wooden board spread with well-chosen charcuterie: smoked mozzarella, a delicious house made ham hock terrine, onion jam, prosciutto, sopressa and cacciatore salami. Gorgeous in presentation, it delights both the eye and palate.

Eye fillet carpaccio follows, a delicious dish served with roasted beetroot, pickled shallots, truffled mayo, crispy capers and shaved parmesan. Almost too pretty to eat, the flavours match its presentation in quality. Superb!

A classic dish, Hervey Bay scallops, lusciously cooked to perfection and presented in their half shells, is given a different take with a delicate manchego-laced sauce, crispy jamon crumbs and crustacean oil. it may be the ugly duckling, presentation-wise, but the scallops are plump and juicy, perfectly cooked.

Arancini balls, a ubiquitous tapas dish, are filled with garden pea, bocconcini and pesto, served on a bed of mushroom soil with confit garlic aioli. It’s this touch of difference that marks each of Geoff’s dishes – extra thought and attention to detail that raises his dishes above the norm.

Dessert is a glorious salted caramel pannacotta, ringed with a halo of caramel popcorn, quenelles of vanilla mascarpone and chocolate parfait adding depth and completing the complementary flavour balance.

But the unlikely hero is the least obvious dish: Vegan falafel balls with a rich tahini sauce, pomegranate seeds, smoked eggplant and Marcona almonds, ‘the Queen of almonds’! It’s like eating the pick of the Middle East on a plate; right up there with the best falafel I’ve eaten.

There’s a great wine list to match the menu and a fulltime ‘mixologist’ to mix up some fancy cocktails.

Whether you pop in to Morsels for a quiet drink and nibble during Happy Hour (4 – 6pm), hoe into ribs, fried chicken and mac ‘n cheese with a $5 Coors on Brooklyn Tuesday or book for one of the venue’s special events, there’s a lot to keep Mudgie locals very happy.

Morsels is worth travelling for, even across the highway! You never know where you’ll find an exceptional chef. Also, it would be a shame to leave such delicious, beautifully presented food for only locals to enjoy!

19 Railway St, Mudgeeraba Ph: 07 5525 3388

Open: Wed – Sun 12 noon – 10pm            

NOTE: Good Food Gold Coast dined as guests of Morsels on one occasion.

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Morsels at Mudgeeraba Menu, Reviews, Photos, Location and Info - Zomato

Dog friendly Family friendly Greek Licensed Live Music Mediterranean Mudgeeraba Seafood Share plates Spanish Tapas Wheelchair friendly , , , , , , , , , , , , ,

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