The last few times I’ve been to Morks, I’ve never had the opportunity to try out the desserts. I was determined to try it out last Friday night. There were 2 desserts available that night – the sweet egg in hay and Grandma’s Garden. My partner and I chose both to share.
The sweet egg in hay consists of two scoops of coconut icecream, sweetened condensed milk, toasted shaved coconut, fairy floss and crispy puff pastry. When it was first brought out, I did think the scoops of ice cream were hard boiled eggs. This dessert was HEAVEN! That moment where everything makes sense. Loved it! The pastry was almost croissant-like. When you first bite into it, it has the perfect crisp crunch but the pastry is fluffy, light and easy to pull apart. The toasted coconut is surrounded by condensed milk and tastes amazingly fragrant and sweet. There are so many delectable coconut flavours and textures to this dish. Foodgasm, oh yes! My new favourite dessert. If you love coconut, you’ll love this!
Grandma’s Garden consisted of English breakfast tea infused pannacotta, with strawberries and pistachio biscotti. This was a large serving. The pannacotta was smooth and you could taste the suble flavour of English Breakfast. The strawberries and biscotti made the dessert look pleasing but I don’t think it really added much. I’m not a huge fan of pannacotta so I left this for my partner to finish. An interesting infusion!
I should also write about our mains. I wanted to order the monkfish as I’d heard good things about it. But our waiter mentioned the monkfish didn’t look so good so they were subsituting it for barramundi instead. The large chunks of fish were served on a bed of soft white thin udon noodles in a spicy green curry. The noodles were silky and very spicy! My partner enjoyed it and so did I but it was a bit too spicy for me. The fish was beautifully cooked and you have to stir it into the curry to get some flavour onto it.
We tried the beef chuck mussamun served with flatbread and salad. The beef was soft and the curry was strong in flavour. I enjoyed dunking the flatbread into it. The side salad was covered in a garlic and chilli-like sauce and could be a little overpowering yet I couldn’t stop eating it.
Another great meal at Morks. We’d overheard that the restaurant had been fully booked out each night they had been open, so bookings are essential!
