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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 Monday, August 1 through to Wednesday, 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 carpetbag steak and chowder to chicken fried oyster tacos and pork schnitzel oyster mayo sammies. 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. Swing by on Tuesday, August 9 for a whisky and oyster masterclass with MasterChef alumni Sean Baxter, or make sure you're at the bar on Tuesday, August 23 to learn how to best pair Champagne with oysters from certified Master of Wine Ned Goodwin.
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.