As any Sydney seafood aficionado should know by now, The Morrison has a constant focus on the not-so-humble oyster. But in August, when the month-long Oyster Festival takes over, that focus turns into an overwhelming obsession.
From Wednesday, August 1 through to Friday, August 31, the Sydney bar will become a shucking shrine to the freshest oysters around, which will be delivered daily. One of the major drawcards is Oyster Hour. Between 6pm and 7pm every single day, you'll be able to eat as many oysters as you can handle at just $1 a pop.
Throughout the month, Head Chef Sean Connolly will be conjuring up his favourite oyster dishes, from fried oyster tacos, chowder and fries and the carpet bag steak (an eye fillet stuffed with oysters and wrapped in prosciutto). Plus, there'll be special bevs — like oyster shooters, paired cocktails and Champagne (of course) — as well as masterclasses aplenty for those really looking to further their oyster knowledge.
This year, there'll also be a specially brewed Young Henrys oyster stout — which is, yes, actually brewed with oysters. Called Captain Barnacles, the beer boasts salty and chocolatey flavours (fittingly) and can be sample throughout the month — and at the beer and oyster masterclass on Tuesday, August 14.
What's the ideal number of times to chew an oyster? Brush up on your knowledge of the mollusc with our Bluffer's Guide to Oysters.