What was the big, buzzy Brooklyn Hotel is now the big, buzzy Morrison, a cleverly detailed repackaged pub that takes the best from past and present. That means it's a top spot for anything from a beer and half-a-dozen oysters from a daily changing selection to an office lunch or a flash dinner. Chef Sean Connolly makes sure there are plenty of options, from a flight of three different cured hams to crisp southern-fried chicken lollipops. Duck fat chips come in tall metal cones, split scampi are served sashimi-style, and 'tostadas' are crisp cos leaves filled with chunks of crab meat, salmon caviar and a tangy chardonnay dressing. The place pumps at lunch and jumps at night as the loud crowd digs into schnitzel holsteins topped with fried eggs, massive grilled sirloins, and nicely charred trumpeter cutlets with spicy romesco sauce. It's hard to resist something called a twisted lamington (coconut sorbet, strawberry jelly and chocolate crumble), so don't even try.