The Morrison Bar & Oyster Room
225 George Street, Sydney, NSW
02 9247 6744
The Morrison Bar & Oyster Room is a charming New York-style brasserie in the heart of Sydney's CBD. Located on George Street, a stone's throw from Circular Quay, this venue is as popular with the local suit-and-tie crowd as it is with tourists.
The Morrison team, made up of owners James Wicks, Fraser Short and Sean Connolly, worked with Jeremy Bull from Akin Creative to strip this vast space back to its previous charm. Originally a textile factory, they exposed brick walls, polished concrete pillars, placed raw steel and polished dark wood. The result is a venue divided in to three areas, the Oyster Room (the bustling central hub), the Parlour (the rustic downstairs bar) and the Conservatory, an outdoor terrace and cocktail area fitted with a retractable glass roof.
Since its launch in 2012, Executive Chef, Sean Connolly (Astral, Sean’s Kitchen) has worked according to his philosophy of keeping things simple, meaning meat is served on the bone and seafood in its shell. Although The Morrison prides itself on being one of Sydney’s best oyster eateries, the menu also features a variety of more substantial dishes, from heart-warming classic bistro favourites to lighter salads and seafood dishes.
“Quality seasonal produce is the essence of the menu and we source from the freshest growers Sydney has to offer,” said Sean.
Fresh oysters is far from the easiest dish to build a restaurant concept around, as farming them is a fiddly business and the salty gems are frequently unavailable on the market. This makes Morrison’s 30-something varieties of daily delivered oysters sourced from local farms rather impressive. The keen oyster lover can choose between Pacific, Rock Oysters or the meaty Angassi variety. Ask the sommelier for advice on wine or bubbles for the full experience. If you feel confused about the choices you can rely on the oyster menu to learn the basics of picking an oyster sort that tickles your fancy.
Morrison Bar & Oyster Room also offers a range of activities throughout the year, such as oyster masterclasses, eating competitions, the annual oyster festival and the popular oyster happy hour when you can grab a bite for a gold coin.
If oysters are not your cup of tea there are plenty of other dishes to choose from. Hamburgers, steaks and the signature Duck Fat Fish and Chips are sure to satisfy those looking for a generous bite, while the lighter Crab and Lettuce Tacos with chardonnay vinaigrette, salmon caviar and fresh chilli suits those trying to stay away from the carbs.
Having been active on the Sydney hospitality scene for more than 20 years, Fraser Short (who also owns and operates the Watsons Bay Boutique Hotel in Sydney’s eastern suburbs) said the biggest reward of running a restaurant like Morrison Bar & Oyster Room is to take part in pushing what Sydney can offer its locals and visitors in terms of local flavours.
“It’s rewarding to have the opportunity to continue to make my mark on Sydney’s hospitality scene and create venues that people love to come to,” said Fraser.