Shuck Yeah!

The Morrison Oyster Festival 2017
1st – 31st August

Celebrating its 5th year, the annual Oyster Festival is back to satisfy those salty seafood hankerings. Sean Connolly and the team at The Morrison invite you to get out of your shell and dive into an array of shucking good fun, food and drinks – serving up hundreds of the slippery suckers every day throughout the month of August.

Oyster Festival shell-ebrates fresh oysters sourced from over 50 regions of Australia, from farm to table with Sean Connolly’s favourite oyster dishes on the menu (including a Regional Roulette of fresh oysters with matching vinegar dressings, and Beer Battered Oysters with mushy peas and bits) it would be shucking crazy not to try these delectable treats.

Nothing beats a whole month of mollusc madness with our $1 Oyster Hour running every night from 6-7pm. A place for oyster novices and aficionados alike to come together and enjoy the best produce the sea has to offer!

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$1 Oyster Hour

Sean Connolly calls them “an affordable luxury” and that is definitely the case during our infamous $1 Oyster Hour. Get your bivalve fix at a buck a shuck every night of the month!

Available in main bar from 6-7pm, we recommend arriving a little earlier to grab a table and cool bevvie ($5 Happy Hour runs daily from 5-7pm) and prepare for the ultimate challenge.

* Served in the bar area, for walk-ins only. Please prepare for a little bit of a queue, but we promise our oysters are worth the wait!

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Competition Time!

Feeling shucky? >CLICK HERE< to enter the draw to win a place for you and a friend at an exclusive Oyster Experience Trip to the South Coast of NSW.

Day 1 – Meet Audrey, a local oyster farmer from Clyde River in Bateman’s Bay and be treated to a tour and tasting on location at Bay Rock Oyster Farm, which will be followed by a dinner cooked by chef Sean Connolly in association with De Costi Seafoods.

Day 2 – Includes a tour and tasting of the Wynlen House Urban Micro Farm in Braidwood. Meet gardeners Bronwyn and Helen who will share their wonderful world of “clean growing” in cool climate regions, educating and encouraging visitors to pick up the trowel and start a vegetable garden of their own!

Return transport from Sydney and over-night accommodation included.

The fine print…
The winner must be available for trip dates: 19th – 20th October 2017

Entries close 11:59pm 28.09.17 – the winner announced 12:pm 29.09.17

Full T&C’s via link

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Bottoms Up!

A dash of seduction – immerse yourself in the age old love-affair between oysters and champagne and treat yo’self to a bottle of Piper-Heidsieck. Lively and light, with delicate bubbles flavoured with fresh pear, apple and subtle citrus notes making it our drop of choice – c’est l’amour vrai! as the French would say… $99 a bottle.

For those who’ve already earned their sea-legs, a nip of smoky Talisker whisky or a Red Snapper cocktail with a smoked oyster should fit the bill. And for the ultimate swashbuckler, a Verdita oyster shooter laced with Don Julio tequila, flavoured with a herbaceous concoction of pineapple, jalapeno and mint.

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Masterclasses

Forget about everything you think you know about oysters, whisky or champagne – check out one of our masterclasses and turn bluff into buff! Hosted by industry experts, feed the soul with a night of fresh seafood, delectable drinks and excellent company.

WHISKY + OYSTER MASTERCLASS
TUES 8th AUGUST | SOLD OUT

CHAMPAGNE + OYSTER MASTERCLASS
Back by popular demand! Put extra fizz into your night, featuring the Piper-Heidsieck portfolio (3 vintages) and fresh oysters (half dozen) – hosted by Piper-Heidsieck ambassador Samuel le Douarin.
TUES 22nd AUGUST | SOLD OUT

OYSTER EDUCATION MASTERCLASS
Fancy yourself a bivalve buff, or are you greener than seaweed? Learn the mysteries of the mollusk from Frank Theodore from De Costi Seafoods, taste a variety of fresh regional oysters and learn to shuck and prepare oysters at home. Welcome drink and take home oyster shucker included.
TUES 15th AUGUST | SOLD OUT
TUES 29th  AUGUST | SOLD OUT

PRICE $49 PP + booking fee

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