Oyster Festival returns to The Morrison

Oyster Festival

Now in its sixth year, Oyster Festival will return to The Morrison Bar and Oyster Room for the month of August. Promising to shuck up a storm, the team expect to serve more than 17,000 oysters each week, thanks to a bespoke menu crafted by Executive Chef and co-owner, Sean Connolly, the ‘Dressed to Impress’ oyster range, education masterclasses, oyster shooters and the popular $1 Oyster Hour each day from 6pm-7pm.

This year, The Morrison welcomes a collaboration with Young Henrys, who have crafted a speciality CAPTAIN BARNACLE Oyster Stout, flaunting salty and chocolaty flavours. Oscar and Stocko, the brew masters at Young Henrys will also host a beer and oyster education masterclass on Tuesday 14th August, for those who want to know more about pairing with brews.

Sean Connolly admits “Oyster Festival is one of my favourite times of year. The team and I get to showcase our love for Oyster and how diverse they can be on their own or in a dish. We collaborate with some of the best suppliers and producers around Australia like Frank Theodore from De Costi, who is also hosting a series of education masterclasses throughout the month.

The best part of Oyster Festival is partnering with brands that love to push the boundaries like we do, offering our customers something new and exciting each year. This year we have collaborated with Young Henry’s… and you’ll be surprised by how delicious the Oyster Stout is!”

The dedicated menu showcases Connolly’s experimental nature, proven with dishes like the Southern Fried Oyster Taco’s, using XO spiced oyster mayo, cabbage and crispy pig ear crackling.

Other highlights from the month-long menu include the Chowder & Fries, Oyster Frites & Bites, Oyster Rockefeller and the Carpet Bag Steak – which sees an eye fillet stuffed with oysters, wrapped in prosciutto, greens and café de Paris gravy.

Meanwhile, the ‘Dressed to Impress’ range of oysters offers several dressing combinations for the more daring, allowing customers to mix and match between Sean’s Spicy Bloody Mary, XO Shallot Fermented Chilli, Tanqueray Gin & Tonic Granita dressings and of course, the Young Henry’s ‘Captain Barnacle’ oyster stout beer reduction.

For those committed to a liquid diet, a list of specialty wines, cocktails and oyster shooters are available too, including the perfect G&T’ serves; Tanqueray Flor De Sevilla, signaling the bittersweet servile orange profile and cues of the sun-soaked Mediterranean, while the Tanqueray Rangpur boasts a citrus twist that has the zestiness of lime & the juiciness of mandarin oranges. The old age love affair between oysters & champagne is not to be missed, with Moet NV Ice Imperial being the drop of choice.

The Morrison Bar and Oyster Room
225 George Street, Sydney NSW 2000, Australia
T: +61 2 9247 6744 | E: info@themorrison.com.au

Is no stranger to the hospitality industry, having begun his career in hotels in 1996. An avid traveller who seeks luxury and contemporary style through culture, fashion, hotels & destination, food & beverage and meeting local personalities who shape the future. Specialising in promoting five-star hotels & destinations, restaurants, small bars, to conference & events through this online magazine. Attending media & tourism famils, public relations events within the luxury sector. A Bachelor Degree in Tourism Management & Public Relations, and a Post-Graduate Degree in International Hotel Management from the elite Blue Mountains International Hotel School in Sydney, Australia.