Parlour Burger, Sydney

The year 2013 may well be remembered as the “Year of the Burger” with many Sydney chefs swapping fine dining for a generation of diners that craves fast food.

The latest chef to join the trend is Sean Connolly of the Morrison Bar and Oyster Room with the opening of Parlour Burger in late November 2013. Situated adjacent to The Morrison, the pub doubles as diner-like burger joint decked out with the odd splash of red colour. The vibe on a Friday night is more pub-like with the rowdy after work crowd sinking a few beers around tall stools and tables with barely any elbow room.

Parlour Burger, Sydney
Parlour Burger

Much like Chur Burger, Hollywood and Vine and the Burger Shed, the formula is kept simple with five burgers at $10 each and a choice of four sides. Order and pay at the bar and you’ll be asked if you’d like the the patty to be well-done or pink. And they mean pink.

There is a choice of Indian Vego Bahji Burger with yoghurt and mint sauce, Chicken Quinoa with Caesar Dressing and Fish Butty made with beer batter, tartare sauce and house made pickles.

Parlour Burger, Sydney
The Black Widow

The Black Widow is the most striking of all, made with an activated charcoal bun with ground beef, a slice of tomato, a lettuce leaf and a sauce described as “extra hot” but has little bite. The bun has an unusual texture and flavour with the charcoal adding a hint of smoke. The Original Morrison Burger pales by comparison and comes with lettuce, tomato and chipotle mayo. The buns are a little on the dry side and could benefit from a little extra sauce and a pickle to lift the flavour.

Parlour Burger, Sydney
Original Morrison Burger

From the side dishes, Sean Connolly’s famous Duck Fat Chips ($8) feature on the menu. These chips are always difficult to resist but in this version, the serving is a little small for two people to share so best to order two. Sides also include heavily-battered Deep Fried Pickles ($6) and Beer Battered Onion Rings ($6).

Parlour Burger
Sides: Beer Battered Onion Rings, Beer Battered Onion Rings, Duck Fat Chips

Parlour Burger is designed to be a fast dining experience in the heart of the city. Order a burger, wash it down with a cold beer or glass of wine, and you’re in and out in no time.

Parlour Burger
225 George Street, Sydney
Opening times: 11.30am till late
Ph: 02 9247 6744


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

1 Comment

  • […] Parlour Burger by chef Sean Connolly opened on Monday 25 November next door to The Morrison Bar & Oyster Room. The menu is kept simple with five burgers all priced at $10 and available from lunchtime till late. Tasty sides include the famed Duck Fat Chips ($8), Cabbage and Parmesan Slaw ($6), Beer Battered Onion Rings ($6), and Deep Fried Pickles ($6).  225 George Street, Sydney. Opening times: 11.30am till late. […]