Holy shuck! The Morrison Oyster Festival is almost here!

The Morrison’s much anticipated Oyster Festival returns this August for its 7th year running. The month-long celebration promises a shucking good time with fresh oysters and bottomless bubbles on tap every weekend day and night.

Sydney Social 101 recently popped in to The Morrison for a special preview of what is to come for the festival and let’s just say we are very excited that the festival runs for a whole month. Executive Chef Sean Connolly has created a range bespoke oyster dishes for the festival. Think: starters of chicken fried oyster sliders, grilled Pacifics ‘in shell’ with soy broth, and mains such as southern fried oysters with slow cooked pork belly (pearls and pig for short!) and oyster and leek chowder served over duck fat fries. Or if you’re feeling purely shellfish, opt for freshly shucked oysters ‘dressed to impress’ with a choice of dressings including kimchi vinaigrette and bloody mary-style horseradish ketchup.

Also, over the duration of the festival, the legendary $1.50 Oyster Hour will be available from 6-7pm every evening. Be sure to arrive a little earlier to secure your spot as there are strictly no bookings. No need to be salty though, order a drink at the bar before 5:30pm and you’ll be given a pass to jump the queue!

The Morrison’s ‘Oysters and Bottomless Bubbles’ is the pearl in the crown of this culinary festival. Every weekend the bar will be offering a dozen oysters and unlimited sparkling wine for two hours, priced $55 per person – what a catch! Bookings are recommended!

At a time when factory farming methods are threatening the environment, The Morrison is proud to pioneer locally-sourced oysters – one of the most sustainable animal proteins on the planet. Whether you’re an oyster aficionado or a newbie to the shuck this is one event you won’t want to miss.

For more information, visit themorrison.com.au/oyster-festival


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Georgia Dawes

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