2016: The year of deliciousness

Celebrating the “Year That Was” @ The Morrison

mor_food2016Food glorious food! The year that was 2016 at The Morrison Bar & Oyster Room saw no shortage of delicious offerings, from the cracking good Steam Pots during Crab Carnival, the Kilpatrick Modern oysters of Oyster Festival, to the Wings & Tails basket from Pigfish: it’s safe to say Culinary Director chef Sean Connolly brought to life his love of local and seasonal produce.
See our Summer 2017 Menu.

Foodies were spoilt for choice in October when Sean Connolly and Gary Mehigan went head-to-head at the North vs South dinner, a celebration of the best of British cuisine with Australian produce! With wine matches by McWilliams, it was a wonderful evening enjoyed by all.

mor_oysters2016Top Left: @themorrisonsydney // Bottom Right: @paulpayasalad

Many oysters make much love! We say that a lot (and take it seriously!) with 2016 being no exception – The Morrison selling 10’s of thousands of the humble mollusc last year and taking the term “bilvalve bounty” to the next level. Our infamous $1 Oyster Hour Wednesdays were as popular as ever, and throughout our annual Oyster Festival in August we shucked up a storm delivering the freshest, juiciest oysters in the country!
See our Oyster Library.

Get into the spirit! As well as the incredible food offerings, one of the other highlights of the year were the lip smacking cocktails created by our Bars Manager Genevieve Holloway and her talented team. The Crabby Mary being the ultimate crowd pleaser, with it’s spicy tomato & Ketel One blend and King Crab leg, as well as the cinnamon smooth Golden Duke.
See our current Cocktail List.

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We’re looking forward to bring to you another year of culinary delights – make sure to regularly check out our >>WHAT’S ON<< page for current events or Book a Table today!

Unless otherwise stated, all images in this post were snapped by the talented @amykatesnaps

Wine Of The Month

The Grape Escape – Wine of the Month

It should come as no surprise that here at The Morrison we have a serious obsession with wine, with over 130 different bottles of the good stuff on our current wine list sourced from makers all over the world, we consider ourselves very lucky…

Every day we have the privilege of recommending these incredible wines to our customers, offering an insight to the history of the maker, the vineyard, and not only the flavour profile – but also food matches for the ultimate umami escapism.

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Introducing our Wine of the Month, the 2011 Tyrrell’s STEVENS Single Vineyard Hunter Semillon. An award winning vintage thanks to our good friends the Tyrrell’s family and their infamous friendly “handshake” deal with Neil Stevens, the owner of Stevens Glenoak Vineyard.

Using grapes picked in late January 2011 and bottled almost 5 months later, the Stevens is a beautiful example of a semi mature Hunter Semillon and understandably an icon of the Tyrrell’s single vineyard portfolio.

The nose shows fresh citrus and floral characters, with only a hint of toasty bottle age development.

The palate is dominated by zesty lime, with a mineral edge and softened acidity and structure.

A glass of this elegant drop can be enjoyed all year round, but as we move into the summer season, we recommend treating yourself to a dozen freshly shucked oysters.

The love affair between citrus profiled wines and oysters is stronger than ever when it comes to a wine like this.

Take for example a fresh rock oyster, with its salty, mineral tones – the Semillon’s lemon and lime zing, hints of tropical fruits, and textural acidic finish, compliments the oysters flavour perfectly. Add a squeeze of lemon, or a dash of mignonette and you’ll find yourself ordering another round!

Tyrrell’s Stevens Single Vineyard Semillon is available by the glass ($17) and bottle ($78)

We’ll see you at the bar!

Espresso Yourself!

Perk Up Sonny!

Depresso: The feeling you get when you run out of coffee…

If that’s the case, then do not fear! The Morrison Bar has an exciting new promotion that will not only awaken the senses, but it will also save you some beans. Last week we launched Espresso Yourself – from 8.30pm every night of the week, punters can re-caffeinate with delicious Espresso Martini’s for only $12 a pop!

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Our cocktail spec is simple: a measure of vodka, Kahlua, Single Origin espresso shot and scrumptious vanilla & cinnamon sugar

Method: add ingredients to a boston, then shake with ice and strain into a coupe glass.

The result: a creamy, roasted, aromatic blend with a sweetly spiced finish!

The Morrison promotes the Responsible Service of Alcohol.
This promotion is only available in Main Bar.

Don’t get your tinsel in a tangle!

The Most Wonderful Time Of Year

Every year, somewhere in between a mini-break to Bali and planning our Halloween costumes – we start the inevitable countdown to Christmas. Whether you’re ready for it or not, your local supermarket is playing Christmas carols on a loop and you find yourself stock piling boxes of Roses chocolates just in case Aunty Jan and Uncle Lance drop in for a cuppa.

Here at The Morrison, we begin our Christmas planning in much the same way (albeit minus the impulse purchases and panic attacks at the sight of giant candy canes). We like to keep our Christmas simple using an old fashioned recipe of good food, good wine and great company!

It starts with a POP! Kick off your celebration, big or small, with a glass of bubbly! Preferably something French such as Piper-Heidsieck Brut, the perfect aperitif said to taste like the stars…

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Many Oysters make much love… We say it a lot, and we seriously mean it! These mollusc morsels are delicious all year round, harvested from around the beautiful coastlines of Australia and freshly shucked before arriving at the table. The festive season is no exception, our oysters are served au natural in the shell and pair perfectly with a glass of Piper…

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A Feast for a King! It’s no secret by the end of the year we deserve a treat and that means a break from the kitchen! Gather your favourite colleagues or friends and book a Feast Menu at The Morrison. For only $75 pp you will be treated to a generous 4-course meal, complete with Steak Tartare, Crab Tacos & Oysters, slow-cooked Lamb Shoulder with our infamous Duck Fat Chips. Add a bottle (or two) of wine, share your best Dad-joke with the table and your Christmas is complete!

Sign off with a Snowball… It wouldn’t be Christmas without a tipple of brandy, we mix Hennessy VS with maple syrup, vanilla & cinnamon sugar, lemon juice and egg white – the result is a creamy sweet punch with hints of your Nana’s Christmas pudding. Warm and gently spiced, the ultimate way to end your night!

Book your Christmas Feast with us today! 

Oyster Festival @ The Morrison Bar

The Morrison’s annual Oyster Festival is back for its fourth year running and safe to say it’s better than ever!

Overseen by our Culinary Director Sean Connolly, we want to celebrate Australia’s great seafood producers, and celebrate we have. Ensuring there’s no shortage of mollusc morsels for oyster enthusiasts, our oyster themed menu has it all, from Oysters Rockefeller, to Southern Fried Oyster Tacos, Chowder and Chips and the infamous Carpetbag Steak.

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Where to start?

Smack bang in the middle of our $5 Happy Hour in main bar, between 6-7pm every night of August we welcome you to dine on Sydney’s freshest oysters, at only $1 a pop! That’s right folks, the $1 Oyster Hour is back, so roll up those sleeves and tuck in to a bivalve bounty…

Bottoms Up!

We have an array of juicy drink offers available this month, why not pop a Piper-Heidsieck and enjoy its bouquet of springtime aromas of citrus, apple and pear while you slurp down a dozen juicy Smoky Bay pacifics? Available by the glass for $17 or bottle for $99.

Fancy yourself an expert? Test your knowledge and book a spot in our Champagne + Oyster Masterclass, on Tuesday 23rd August hosted by wine buff Ned Goodwin.
Tickets are $45 per person: bit.ly/champagnemasterclass

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Whether you’re old fashioned or prefer it shaken and stirred, we have the perfect tipple for you: pre-batched cocktails by the bottle for only $18. A smoky sweet Old Fashioned with Lagavulin 8 or a classic Vodka Martini with Ciroc and a twist. Sit and sip from the bottle or pour over a glass of ice and add a peel twist.

Wine a little and pair your freshly shucked rock oysters with a trio of wines – the Ophalum Albarino, Crawford River Riesling and the Tyrrells Stevens Semillon are our recommendation. A 75ml glass of each for $25 is a delightful treat and an ideal way to start your night.

Celebrate Lagavulin’s 200th Anniversary and enjoy a complimentary whisky dropper when you order a dozen oysters!

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We aren’t just passionate about supporting our local sustainable producers, but also our local designers. This Oyster Festival we invited design students, past and present, from the Whitehouse Institute of Design to create couture and homeware pieces to display in our Conservatory. Vote for your favourite piece and go into the draw to win a pearl necklace by Australian family owned jewellery company Linney’s (RRP $850). Vote here: http://bit.ly/OysterFestVoting

Whatever floats your boat we have it covered! So come on down and find a seat, our doors are always open…

Feeling social? Follow us: @themorrisonsydney and tag us in your best #Oysterfest2016 pic!

Build your dream team

The start of a new year.. new faces in the team, desk tetris, a sense of optimism for what the year holds.. or not.. Whatever the lay of the land, build a sense of morale in your team and kick off on the right foot!

Team building is key at this time of year, to ensure smooth sailing through the rough seas of the corporate calendar and success at every ebb and flow of the tide. There are plenty of options to help generate a sense of camaraderie amongst your troops and treat them to a fun-filled sojourn out of the seriousness of the office at the same time.

Cocktail masterclasses take only a small portion of a productive day, and allow for creativity and teamwork, all under the guise of a damn good time. Shake, muddle and strain up a storm to build the ultimate cocktail with colleagues!

Perhaps a relaxed long lunch would be more in order to provide a chilled-out setting for casual conversation amongst team members. A set menu or communal feast is a sure fire way of breaking the ice between colleagues whilst passing the carrots.

To really capitalise on cool cocktails and hot tunes, embrace the party vibes of a drinks evening. Have canapes passed around to keep the wolves from the door, or let people help themselves to share platters, either way the party is sure to kick on and provide much fuel for subsequent office gossip..

 

Whatever the perfect team-building scenario is, our Functions Manager can help put the perfect package together to make sure 2016 is set up to be the most productive year yet!

The Cosmo Story…

As Madonna’s cocktail of choice at the grammys, and Carrie Bradshaw’s standard order at a bar, the cosmopolitan has been a prominent favourite from South Beach to New York to San Francisco. In the 1960s, it was a recipe on Ocean Spray cranberry juice bottles, at that stage referred to as The Harpoon.

Even further back, making the rounds in 1927, was a drink that had the same name but very different ingredients that read like a trip around the world. The 1927 version, according to St Louis’s ”Feast”, included Scotch whisky, Irish whiskey, Swedish punch, vodka, Italian vermouth, French vermouth and a lemon twist. A veritable ‘United Nations’ of the cocktail world at the time.

Many sources credit the popularity of today’s Cosmo to the mid-1980s and Cheryl Cook, a bartender in Miami who was known as The Martini Queen of South Beach. Cook wanted to give the martini a twist that would make it visually appealing and more popular with women; she used Absolut Citron, a new product; Rose’s Lime, a little triple sec and cranberry juice to give it the characteristic pink hue. Dale “King Cocktail” DeGroff sampled the drink and put his own spin on it with Cointreau, fresh lime juice and a flamed orange peel. The cocktail then really took off when Madonna was pictured holding one at a Grammys party.

Whoever invented it, the Cosmo has earned its place as a drinks-with-the-girls staple. It’s universal popularity is evident by its absence from menus, everyone knows what they are and bartenders all know how to make them.

 

New Winter Cocktails

The chill is well and truly in the air and the days are getting noticeably shorter. We’ve all dusted off our winter coats and rifled through the back of our wardrobes for our umbrellas, ready to put them through their paces for another year. But its not all rain and darkness, winter also means we’ve launched our new cocktail list! We’ve brightened up the afternoons with a mouthwatering selection of our resident mixologist’s finest creations, inspired by the comforting flavours of the season, coupled with the swagger of a bit of rock’n’roll.

Come in and work your way through our new line up.. cold winter nights are finally looking good!

 

How to survive EOFY and impress your boss..

EOFY is pretty much here and besides all the “Its EOFYS” ads on TV being in our heads for the next 2 months, there are plenty of other things on our mind during this time.

The good news is – you’ve been sticking to a tight budget and now its tax return time and time for your boss to treat the office to a staff party to celebrate the end to another financial year.

If you have been put with the tiring task of planning your EOFY drinks or staff party, we’ve got you covered. Here are some tips on how to survive this tricky part of the year and keep your boss happy (and maybe event get that promotion you’ve been pretending you don’t want):

  1. Stick to the budget– End of the financial year or beginning of a new one = not a great time to blow the entire annual budget on Cirque du Soleil for the staff party. In saying that, you can still have a unique experience with fabulous food and drinks that doesn’t make the accounting department want to retire at 25. Choose wisely with the more filling options from the menu and be aware of what you are offering on the bar tab. Beverage packages are also a great way to save some money.
  2. Be Creative– There is definitely nothing wrong with finger food and wine but why not go a bit further and make it an experience the whole office will remember! Whether it’s a cool theme, fun experience station (eg cocktail class) or a competition, you can certainly make your colleagues stay until 12am instead of going home to watch the news at 6.
    “Remember that staff party where Mr Thomson rode an elephant the entire night? Yeah Janet organised that one..”

Okay so maybe not that extreme…but you get the point!

  1. Relax– You have just come out from 12 hour work days and endless numbers, to the point where you close your eyes and all you can see is the matrix. This is now time for you to let loose a bit and have some fun. Your boss will notice your relaxed attitude and then when he sees the event you planned, he will be THAT much more impressed. Let the event organiser take care of things for you. All you really need to do is tell them what you want to do and they can help you achieve it. That’s what they are there for! Plus you definitely want to look like it’s no big deal and you can handle anything. Yep, ready for that promotion!

Not bragging or anything but The Morrison has some pretty fun and unique spaces for events. Not only that but we have a tonne of ideas to make every event different and tailored to your style.