Morrison’s

Whether you knew it as the scruffy Brooklyn Hotel or one of its recent iterations, the heritage site on the corner of George and Grosvenor Streets has never failed to pull a crowd at knock-off time. Today this enduring CBD hotspot goes by the name Morrison’s, a faithful take on a classic European oyster bar and grill restaurant.

Hospitality group Sunday Co (Whalebridge) has imbued the space with classic big-city swank. Think nearby Bopp & Tone or Clam Bar and you’re on the money. Like those restaurants, Morrison’s is a place of premium Australian beef (in this case Jack’s Creek, Rangers Valley and AACO), aged in-house and fired over the kitchen’s Montague grill.

Elsewhere on the menu you might find duck terrine and house-smoked salmon with a buttermilk cucumber salad. Also, pastas like duck ragu tagliolini, and chilli crab linguine with ocean trout caviar and lemon beurre blanc. There’s also a 180-gram beef burger staked with thick-cut maple bacon.

Morrison’s retains its oyster-shucking credentials (the site was previously The Morrison Bar and Oyster Room) with at least four distinct varieties, including Moonlight Flat and Appellation, available from the cabinet daily. For those who like it hot, there’s oysters kilpatrick. And on Wednesdays, Sydney rock oysters are shucking for $1.50 a pop.

Any steak restaurant worth its salt packs a considered wine list and Morrison’s is no exception. French and Australia varieties are the focus, with a few icons thrown in for the kind of special occasions this place is made for. About those knock-off drinks? The weekday happy hour has you covered with $10 Negronis and spritzes. Salty snacks are on the house.