Occupying the old Brooklyn Hotel in Sydney CBD, The Morrison Bar and Oyster Room is Sean Connolly’s take on a New York style brassiere. Sean Connolly is one of Australia and New Zealand’s well-respected and recognised chefs; his work at The Grill in Auckland, Sean’s Kitchen in Adelaide and previous work as Astral in Sydney, demonstrates his passion for good food and his success in the culinary business.
Crab is my favourite seafood and we managed to come to Morrison during their Crab Festival where they offered a special limited-time crab menu. So here are the dishes we ordered:
Soft Shell Crab Burger | Served with thrice fried duck fat chips
Spicy Crab Linguine | With Alaskan King Crab
Crab and Lettuce Taco | Served with chardonnay vinaigrette and salmon caviar
Snow Crab Roll | Served with lettuce and light chilli dressing
I love the taste of crab and to be honest, I found the ingredients in these dishes had completely covered the crab’s distinctive taste. The crab and lettuce taco as well as the spicy crab linguine was overpowered by chilli which was such a waste of the delicious crab. The soft shell crab burger however, was decent with plenty of crab in-between the soft buns and I particularly enjoyed the fries which we polished off with ease.
Service was less than desirable. It took too much effort on our part to get the menu, to find a staff to take our order, to get the bill and finally, to pay the bill. It was a busy night so we had to cut them some slack.
Morrison Bar and Oyster Room | 225 George Street, Sydney CBD