Cheeky, stylish and quintessentially Sydney, The Morrison Bar and Oyster Room is nestled in the heart of Sydney’s CBD. Owned and operated by Sydney Bar Barron, Fraser Short and his group The Sydney Collective.
Occupying the heritage listed Johnson’s Building (built in 1912) The Morrison has become iconic for its contemporary New York inspired interiors, the freshest oysters, vibrant nightlife and atmosphere. The Morrison draws a range of clientele; from corporate diners and after work drinkers, foodies and oyster buffs, to international travel enthusiasts – all seeking to unwind and enjoy the finer things in life and the best of what Sydney has to offer.
The Morrison is a modern day bar and brasserie with fresh Australian produce, regional oysters, provocative cocktails and sought-after wines. Culinary Director Chef Sean Connolly invites you on a journey through heritage Sydney. His food philosophy “everything tastes better when cooked on the bone or in the shell” shining through his seasonal menu’s and signature dishes.
Whether it be a casual celebration or a formal dinner, feel at home among friends as we invite you to be captured in the unique experience of charm and style that is The Morrison.
Hailing from West Yorkshire, Sean Connolly began his lifelong passion for cooking as an apprentice at the age of 13, immigrating to the sunny shores of Australia in 1988.
His signature style of home inspired cooking, using seasonal produce cooked on the bone and shell wherever possible has fast become a trademark of The Morrison’s seasonal menus.
Over the past five years, The Morrison Bar & Oyster Room has built an incredible relationship with Frank Theodore from De Costi Seafoods, proudly supporting Australia’s great growers and producers of oysters.
Sustainable, fresh and served natural on ice proudly preserving the integrity of the produce – Sean Connolly and his team shucking thousands of fresh oysters every year.