HAPPY NEW YEAR!
I can hardly believe that another year has been and gone – even though 2014 was a wonderful ride, here at Sydney Social we cannot wait for all that 2015 has in store!
New Year’s Eve is always such a crazy night, it goes by so quickly and then all of a sudden, before you know it the countdown is happening, mesmerising fireworks grace the night sky and bam…it’s a new year. WOW. Hello 2015!
Sydney is one of the first cities to welcome in the New Year, (and in my opinion) Sydney’s fireworks display is the best in the world and this year was no exception. This NYE, Sydney Social’s vantage point was from Dawes Point Park, right under the Sydney Harbour Bridge – incredible is an understatement!
But before all the countdown craziness, Sydney Social 101 was lucky enough to be treated to the most fabulous meal in the heart of Sydney at The Morrison Bar and Oyster Room. Located in prime position, right on George Street, after dinner it was literally a hop, skip and a jump down to Circular Quay to watch the incredible fireworks.
The Morrison Bar and Oyster Room certainly did not disappoint, with a glass of Bollinger Champagne to start and 3-course meal menu by Sean Connolly, the relaxed yet stylish atmosphere was the perfect place to farewell 2014.
The thing I loved about The Morrison’s NYE dinner was that each course was designed to share (so if you’re someone like me who can never decide what to order) you actually got a taste of everything!
No surprise, one of the picks of the night was the Freshly Shucked Oysters with red wine vinaigrette. The melt-in-your-mouth Lamb Shoulder was another crowd favourite.
With service we couldn’t fault, The Morrison put on a simply spectacular NYE – thanks so much for having us!
The Morrison Bar and Oyster Room
225 George Street, Sydney 2000 (Cnr George & Grovsenor)
Tel: 02 9247 6744
The full NYE menu (all to share):
Entree:
Freshly shucked oysters with red wine vinaigrette
Sean’s chicken lollipops with spicy molasses dip
King Crab and Caviar lettuce taco
Field mushroom stogies with roast garlic aioli
Main:
Free Range Lamb Shoulder slow cooked with rosemary and star anise
White roasted fish of the day with garlic and pepper butter
Slow cooked pork hock with apple, radish, watercress salad and caper gravy
Dessert:
Sean’s dropped pavlova with mixed berries and cream
‘Very Grown Up’ Jelly and Icecream – vodka and blackcurrent jelly and coconut ice-cream
Regional cheese board, fruit loaf and dates
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