Taphouse, the first restaurant venture for the Southern Highlands Brewing Company (SHBC), has appointed Michel Morrison as their new chef. 

Michael comes to Taphouse with more than 25 years of restaurant experience, with a resume listing restaurants including, Onde, Bistro Moncur and most recently Regatta in Rose Bay.

The chef said he was “thrilled” to be partnering with Taphouse brewers Camo and Ben. 

“[The concept is] to develop a menu that pairs perfectly with the amazing craft beer they are producing, both in attitude as well as flavour,” Michael said. 

“Everybody already knows about wine and food, so as a chef of course I’m thrilled to accept the challenge of beer and food.

“As an amateur brewer myself, I really believe in beer cuisine.”

Michael has developed many ‘stand-out’ dishes over his career, including Pinnacle grass-fed T-bone with red wine butter, classic cider-steamed mussels and a duck confit, and Taphouse has already garnered a great reputation in the Highlands and Sydney food scene. 

The friendly and knowledgeable Taphouse staff, are trained to guide visitors wishing to pair dishes with an SHBC craft beer.

Michael joins a team headed by consulting restaurant manager Adam Towers, formerly also of Sydney’s Bistro Moncur and Onde, as well as many other successful restaurants including SuperLinda, The Bowery Hotel and The Maritime Hotel in New York.

The chef and brewer will collaborate on a fixed-price ‘menu du jour’ launching soon for lunch on Fridays, inspiring guests to try some delicious ‘beer brasserie’ fare prepared in the classic French style, designed specifically for midday diners.

Taphouse has enjoyed amazing success since opening in November 2017, and it has been embraced by locals and visitors alike as a welcome, sophisticated addition to the burgeoning drink and dine scene in the Southern Highlands.

The casually glamorous interior by designer Tash Perkins has only served to complement the new wave of stylish destinations in Moss Vale.