Follow the bold gold lettering, and in the old Brooklyn Hotel you’ll now find The Morrison Bar and Oyster Room. Warm with plants, fairy lights, raw brick, and yellow lamps, the menu is revamped for summer, and hops countries with abandon. Spanish-style Sardines and Soldiers ($18) come assembled in a teepee of white, piquant flesh, while the more classic pub-styled Grain Fed Sirloin on the Bone ($34) sits confidently alone on the plate in a puddle of Café de Paris butter. The more modest beef option is the Dry Aged Hamburger ($22); its patty nestled in brioche with a side of decadent duck fat chips—perfect with the soft and lush Tim Adams Shiraz ($65/bottle). A real standout is the Poached Egg & Kale ($19) salad with croutons, shards of jamon, and lashings of Parmesan. It brazenly defies kale’s healthy reputation, and is hot with garlic and very tasty. But really you’re here for some oysters, which if you’re here on a Wednesday are just one buck each from 6-7pm. Grab a seat at the bar where live-shucking options run through Sydney Rock, Pacific, Angassi, and Cloudy Bay clams, with the smaller, sweeter Sydney Rock oysters getting my vote. Finish with a Florida-style Key Lime Pie ($10), and makes plans to come back next Wednesday.
The Morrison Bar and Oyster Room
225 George Street, Sydney
Ph: (02) 9247 6744 themorrison.com.au
Modern Australian $$$-$$$$