The Morrison Bar and Oyster Room is known for their duck fat chips, their black burger and black hot dog and particularly their ‘Oyster Hour’. They have been selling $1 Oysters every Wednesday 6 – 7 pm for a few years now, but this month their Oyster Festival returns, making ‘Everyday’ an ‘Oyster Hour’.
Throughout the month of August, Executive Chef and Co-Owner Sean Connolly will be shucking up a storm with an array of activities, unique menu items and offers to entice oyster lovers.
“This is one of my favourite times of the year, and the Oyster Festival is our way of celebrating Australia’s great producers and sharing our passion for these delicious morsels”, says Sean Connolly.
Not only does their Oyster Hour interest us, but a whole new special oyster festival menu is super tempting. Here are 2 of the 3 oyster shooters they have on their Sip & Slurp menu.
Bulleit Oyster: Bulleit Bourbon, chipotle, bloody mary & oyster chaser (left)
Verdita: Don Julio Taquila, fresh pineapple, coriander, jalapeno & mint (right)
Their third (not in the photo) is Sangrita: Don Julio Taquila, tomato, lemon juice & chilli sauce.
Since it’s an oyster festival, and you know how much we love them we ordered 1 and a half dozen. Taking the waiters suggestion on board, we tried 3 types: 1/2 dozen of Sydney Rocks Oyster, and 1 dozen Pacific Oyster from two different locations.
The different characteristics that we noticed are:
- Sydney Rocks Oyster
A soft oyster of refined flavours with a subtle mineral finish, not as strong as Pacific oysters.
- Pacific Oyster
These were buttery and sweet, full flavour. They had a salty bite and a rich long finish. The two types of Pacific Oysters differed slightly by their aftertastes.
Crab & Lettuce tacos are served 3 pieces or 6 pieces. Each one is a combination of fresh crab meat, salmon caviar and fresh chili in chardonnay vinaigrette, wrapped with lettuce. YUM!!
For us, the best part of the meal was this guy, called The Carpet Bag Steak. Who ever invented this, I want to say a massive THANK YOU!!! This is a OYSTER STUFFED BEEF TENDERLOIN that is so tender and juicy. You can taste oysters in every bite. The medium rare beef is so tender I don’t know how to describe the pleasure of having it. Served with prosciutto, wilted greens & tasty dirty gravy.
Oyster Rockefeller 1/2 dozen is served in rich and flavourful New Orlean White Gruyere sauce, greens and chorizo. The smell of the freshly grated Parmesan cheese is not too strong and it goes well with a tiny drop of lemon.
Another inventive dish is this ‘Chower + Fries’ smooth leek & oyster soup served with the Morrison’s signature duck fat chips. We’re not sure how other people eat this, but we dipped the chips into the soup and it was great. At first we thought that the oyster was smashed and became part of the soup but actually the oysters were under the soup, uncooked, and yes, this was even better than expected. Especially because you can slurp down the oysters together with the creamy soup.
Last on the list was their Chili crab linguine, which came with so much snow crab meat. Very simple ingredients, of parsley, mint, chili, lemon and butter sauce. It’s not on their special menu but we needed to try this. And so should you.
Sadly we weren’t able to try everything on the August Oyster Festival special menu. But we will be sure to come back to try their chicken fried oyster tacos, cheeky beef oyster pot pie, pork schnitzel oyster mayo sandwich and their matching wine and cocktails before the end of this festival.
Stay tune for more, or go try them yourself!
The Morrison Bar and Oyster Room
225 George Street,
Sydney, NSW 2000
Contributed by Paul, who dined as a guest on behalf of 2 Hungry Guys