Chef Morgan McGlone Has Taken Over the Kitchen at Harpoon Harry

The man behind Belle's Hot Chicken is taking over the kitchen at Harpoon Harry. After pop-up gigs around Sydney including multiple stints at Harry's and a nine-month residency in Barangaroo (which has just been confirmed as a permanent site), chef Morgan McGlone has taken on the role of 'culinary curator' at the Surry Hills bar and restaurant — and this week he began his tenure with the launch of a brand new menu at the Harpoon Harry public bar.

Drawing on his passion for southern American cuisine after spending time in kitchens in South Carolina and Tennessee, McGlone has put together a menu laden with finger-licking favourites. However, instead of the same fried chicken schtick, he'll be doing something a little different at Harry's, employing his custom one-tonne smoker, Harriet.

"We're using Harriet like a trump card," says McGlone. "Certain elements and foods speak better when smoked. But just using it in everything is redundant. So when we do use it, we want it to be fucking great. Restraint is so important."

Restraint or no restraint, the menu sounds pretty awesome. Snacky options include crispy pork rinds, freshly shucked oysters and devilled eggs with smoked trout and roe, while those with a more pressing hunger can grab a rack of lamb ribs, grain-fed steak, or the Harpoon Harry burger.

McGlone will also unveil a menu for room service, special event catering and — most importantly — the upstairs dining room, with service in the latter space commencing on Wednesday, April 20.

You can find Harpoon Harry at 40-44 Wentworth Avenue, Surry Hills. For more information visit hotelharry.com.au.