Morrison’s (formally The Morrison Oyster Room and Bar) has emerged from an exciting renovation, unveiling a timeless Oyster Bar & Grill concept, transformed into a beautiful space with a welcoming atmosphere. Signature oysters, hand-selected in-house aged beef, and exceptional well-known classics are at the heart of this iconic CBD destination. Exuding casual elegance with an unbeatable bustling energy, the venue is the ideal spot for a long lunch, after-work drinks, and more.
Morrison’s is a venue by new Sydney based hospitality group, Sunday Co. – the same group behind Whalebridge in Circular Quay. Former Merivale Chief Operating Officer, Brett Sergeant and industry executive James Wicks, are passionate leaders with a wealth of experience in building world class hospitality businesses. Within Sunday Co.s growing collection of venues, Morrison’s sets a new benchmark, evoking the spirit of timeless institutions that are familiar and memorable.
Whether shucking oysters fresh to order or searing steaks at 800° in the eateries Montague Broiler, Group Culinary Director, David Clarke, delivers a sense of precision extracting the best flavours from produce. The menu folds in seasonal ingredients to create delicious meals all while paying homage to the exceptional produce at the heart of the dish. Morrison’s is known for its world-class beef program, utilizing a variety of premium cuts, hand-selected and aged in-house from 6-12 weeks.
“Working with Australian premium farmers, we’re dedicated to sourcing and serving the best quality meat. Our Montague Grill further enhances the quality and flavour of the beef, ensuring the produce is the hero. Jack’s Creek, AACO and Rangers Valley are just some examples of the premium producers that Morrison’s uses.” explains Clarke.
Morrison’s Oyster Bar & Grill has earned its reputation as the oyster destination in town, offering a daily selection of at least four distinctive oyster varieties. Moonlight Flat, East 33, Appellation Oysters, and Coffin Bay Pacific Oysters are just some of the selections available. Bringing a sense of theatre and old-world charm is the famed oyster cabinet, where guests can watch chefs freshly shuck the best oysters in Sydney, available daily.
Other key classics on the menu are the smokey Oysters Kilpatrick, with thick cut and maple cured bacon; prawn cocktail of cooked Queensland prawns with blush mayonnaise; and the signature Morrison’s burger featuring a 180g patty of dry aged Angus beef. While the wine list of over 150 bottles features local regional varieties and international classics, peppered with some exceptional rarities from iconic winemakers.
The new elevated interiors set the tone for a dining experience beckoning you to settle in. A balanced mix of warm, naturally-finished materials create a sophisticated and inviting ambiance – with deep green leather seating and textured ecru walls – there’s arguably no better place to bask in the bustle and buzz of Sydney’s CBD. From the rich wooden finishes, leather banquette seating to hand-cut tiles, soft vintage lighting and touches of greenery – no detail has been overlooked.
“The evolution is a testament to our dedication in preserving the venue’s beautiful bones while enhancing the look and feel, all with our customers’ comfort in mind, creating a truly inviting space” – says Brett Sergeant.
It’s not all about the restaurant though, Morrison’s bar is a vibrant and buzzing afternoon-to-evening destination, offering an array of signature classic cocktails, including the house Negroni, Tom Collins, and Vesper Martini.
When it comes to wines, the considered list is designed to focus on hand-selected Australian & French varieties – quality, textual wines with a spotlight on spectacular Australian Pinot Noir from Victoria, Cabernet from WA and Shiraz from South Australia. Premium pours cater for those special occasions including Laurent-Perrier Champagne and real rarities for the wine aficionados: “We’ve curated a range of Australian icons Bindi and Mount Mary Chardonnay, Cullen & Moss Wood Cabernet and Craggy Range” explains Gabe Diver, Group Operations Manager.
Morrison’s offers Happy Hour on weekdays with $10 Negronis and Spritz, accompanied by complimentary bar snacks that change regularly. On Wednesdays between 6-7pm, the famed Oyster Hour sees a packed house, featuring Sydney Rock Oysters freshly shucked to order for just $1.50 each.
Morrison’s bookings available via www.morrisons.sydney. Open 11:30am until late.
Image credits: Steven Woodburn (interior) & Mia Forrest (Milly Hill Lamb Barnsley Chop)
