Two Sydney hospitality veterans Brett Sergeant and James Wicks have united to launch a new hospitality group, Sunday Co. With two Sydney venues already under its belt, the joint venture sets out to develop iconic institutions that deliver unforgettable experiences.

Starting with the launch of Morrison’s Oyster Bar & Grill and Whalebridge which form the foundation of the group’s portfolio, Sunday Co. draws on the expertise of the two hospitality heavyweights.

Sergeant has led some of the country’s most successful and high-profile food and beverage businesses, having spent nine years as chief operating officer at Merivale and more recently as CEO of the Colonial Leisure Group.

Revered industry executive Wicks is highly experienced in the local hospitality landscape having served as a licensee at The Morrison before working at hospitality group The Sydney Collective as group general manager and eventually director.

Together, the pair will combine their experience and knowledge of the industry as they expand their current portfolio in Sydney.

“We started Sunday Co. with the aim to create memorable guest experiences. Sunday is a feeling, the best day of the week, slower, more special, a day for friends and family. Sunday Co. makes everyday feel like Sunday,” says Wicks.

Officially reopening on Tuesday 28 November following a renovation, George Street pub The Morrison is repositioning itself under the name of Morrison’s Oyster Bar & Grill.

The new iteration of the venue is a modern-day bar and restaurant designed to have a timeless appeal and welcoming atmosphere. With a focus on classic produce, the menu will include signature oysters and hand-selected in-house aged beef.

Whalebridge, which sits on the water’s edge in Circular Quay overlooking the Opera House and Harbour Bridge, has a French-inspired produce-driven menu. Offering an all-day experience, guests can expect French bistro classics like French onion soup, burger maison and steak frites.


Sergeant says: “Our aim is to create timeless institutions with exceptional food and vibrant bars in Sydney’s CBD, creating lasting memories.”

Group culinary director David Clarke adds to the team’s collective industry experience, bringing expertise from his roles at several of Sydney’s premier venues. Having worked in the food industry for more than 20 years, Clarke has overseen the overall food direction for a multitude of hatted venues and draws on his five years of experience at Quay Restaurant.

Clarke will provide his creative vision and menu development to the group’s portfolio with a further focus on leading kitchen teams, mentoring and developing chefs.

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