Oysters, Flowers and Poetry – Valentine’s Day Essentials

Hello, I love you, Will you tell me your name?
– Jim Morrison, The Doors

It’s that time of year where even the most cynical of us give into the Hallmark-guilt. Where no matter what your relationship status is you find yourself asking everyone “what are you doing for Valentine’s Day?” without really knowing if you believe in it or not.

Here at The Morrison Bar & Oyster Room, we LOVE the 14th of February! And call us Cupid but we’ve got your Valentine’s Day 2017 covered…

Only just met? We’ve been listed as one of the top Summer Date Bars in Sydney for 2017 by Where to Tonight – with our New York inspired decor, series of nooks and corners, delicious food and beverage offerings, it’s easy to understand why! Drop in for a cocktail (we recommend the Lunar Love), or why not join us for dinner? Our 2-course Set Menu is only $50pp and comes with a flute of Taltarni Sparkling on arrival!

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>BOOK NOW<

Many oysters make much love… One of the most notorious aphrodisiacs, oysters are high in zinc and have a reputation for being great for love and fertility. Naturally, we consider our oysters to be of the best quality and encourage all our guests to share a dozen or two at any occasion. On the night of the 14th February, you can add a dozen freshly shucked oysters to our Valentine’s Set Menu for only $40!

MORvalentinesday(Middle Image: pearsonsflorist.com.au // Right Image: theaustralian.com.au)

Romeo, romeo, where for art thou Romeo? Stuck for words, or just wanting to make you significant other laugh? Instead of stealing from the literary greats, check out the Festisite poem and love letter generator – simply select from a choice of romantic sentences, insert name and you’re set!

For the old school romantic… flowers are always a safe bet! Our good friends at Pearsons Florist produce bouquets of beautiful blooms, using a variety of colourful, classic and alternative varieties (we love the Romance Bottles for $121). Check out their Valentine’s Collection and pre-order online!

The way to a mans heart… An old fashioned mindset, the modern couple is no longer a stranger to sharing the domestic duties. And after all, they say that food is the language of love so why not turn it into a romantic night out? The Sydney Seafood School has cooking classes running throughout the year, starting at $90pp and perfect for couples or gift idea.

 

Australia Day at The Morrison Bar

Let’s get some tucker!

One of the joys of an Aussie summer is to celebrate all things Australian:
backyard cricket, 50+ sunblock, any excuse to take the cover off the barbeque and when the plug thing pops out of your thongs…

Here at The Morrison Bar & Oyster Room, on Australia Day we put the “class” in classic: ice cold draught beer from local brewers, freshly shucked Sydney rock oysters and most importantly The Morrison Aussie Burger!

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We take a hand pressed Angus beef patty, season it with star anise salt and grill it to your preference.
A lightly toasted demi-brioche bun starts the burger stack, then we add the beef patty, fresh cos lettuce, a slice of tomato, house pickles, sliced beetroot and slather on some chipotle mayonnaise.

Served with thrice cooked “skins on” duck fat chips (calorie and guilt-free, we swear!) and an ice cold James Squire “The Swindler” Summer Ale.

For only $25, this is one bonza combo you don’t want to miss!

>Book your place at our table on Australia Day<

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!

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! 

Oysters Rockefeller Recipe

Cooking with The Morrison & Sean Connolly

While we’re on the Oyster Festival rollercoaster we thought it would be a fun to share one of our most popular dishes – the Oyster Rockefeller. Once considered a luxury, the humble oyster is widely enjoyed across the country in restaurants, served by the dozen on trays lined with crushed ice and rock salt. Or bought directly from the fish market so oyster lovers can enjoy these mollusc morsels at home, entertaining dinner party guests with their shucking skills while sipping on a glass of Champagne.

BalconyByronOysterFestivalMany oysters make much love… photos by @amytakessnaps

We encourage everyone to have a go at preparing oysters at home, there is nothing more satisfying than shucking your own fresh oyster, creating a zingy mignonette and serving on a bed of ice with lemon wedges. Some oyster enthusiasts prefer to eat theirs au naturale, savouring the delicate meat, taking note of the complex mineral tones and the salty liquor. But if you’re new to the oyster craze, or simply want to try something deliciously different, look no further than our Oysters Rockefeller

The Morrison/OystersRockefeller

Although the original recipe a closely guarded secret by the restaurant Antoine’s in New Orleans named after the richness of the sauce, here at The Morrison Bar & Oyster Room we’ve created our own version of this delightful dish and would love to share it with you to try at home.

INGREDIENTS:

2 handfuls fresh spinach leaves
1 bunch watercress, bottoms removed from stalks
1/2 bunch Chinese shallots, chopped
1 clove of garlic
180g unsalted butter, softened to room temperature
1 cup fresh breadcrumbs
1 splash of Pernod
1 teaspoon fennel seeds, ground
1 teaspoon hot sauce – Tabasco

24 fresh oysters, shucked, shells reserved
100g freshly grated Parmesan cheese

250g packet of rock salt

METHOD:

Preheat oven to 250°C, as high possible. 
In a food processor place the spinach, shallots, garlic and watercress.
Pulse the processor until all ingredients are finely chopped.
Throw in breadcrumbs, ground fennel, butter, Pernod and hot sauce.
Process and pulse until mixtures are blended and season the mix to taste.  

Sprinkle rock salt over a large baking sheet and arrange the shucked oysters on the salt. Carefully spoon the dressing over the oysters. Sprinkle with freshly grated Parmesan and bake until golden brown on top.

Serve on a bed of salt with lemon wedges to taste!

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Looking to pair your Rockefeller with the perfect wine? Our in-house sommelier recommends a young chardonnay, not overly oaky but with a light balance of fruit and acidity to balance the parmesan crumb and chilli notes. Try the Shaw + Smith Chardonnay.

Get Social! Share a snap of your Rockefeller on Instagram to @themorrisonsydney using the tag #oysterfestival2016 to win a $50 bar tab!

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!

Oysterfest2016

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!

Shuck it to me!

Oyster Festival has taken Sydney by storm, so if you’re a mad mollusc fan and want to keep the dream alive beyond August, here’s how to easily shuck the little suckers at home:

1. Break the hinge and twist open

2. Detach the muscle from the top shell

3. Lift the top shell

4. Loosen the oyster

5. SLURP & ENJOY

 

illustrations: Joe McKendry

Gold Band Oysters

We’ve got a hold of some incredibly rare and delicious oysters.. Available only during Spring, Gold Band oysters are a true treat!

“The Gold band Pacific Oyster is a rare form of colouring which happens one in every few hundred thousand oysters.
We have taken two of the Gold band oysters isolated them away from any other oyster in a hatchery and allowed to spawn naturally, by doing this we have produced a Gold band pedigree oyster.
E.g. Take a Man and a Woman with blue eyes mate them and all their off springs will have blue eyes
The oysters are then placed in pillow like baskets and laid in Little Swanport Tasmania. This environment produces high doses of algae due to the grassy seabed, and a small percentage of fresh water componite.
It’s because of this environment that the Gold band gets it’s grassy, nutty, sweet, creamy characteristics.”