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Is there a better seat in the house than Opera Bar? Well, from today (Friday, November 6), the iconic waterfront venue, located at the base of the white sails, reopens with a fresh look and a menu honouring multicultural Sydney.
Opera Bar, which Applejack Hospitality (also behind Rafi, Bopp & Tone and The Butler) took over last year, is one of Sydney’s most significant venues, welcoming thousands of locals and tourists each year with dream-worthy views of Sydney Harbour.
"Opera Bar is one of Australia's most iconic venues," says Ben Carroll, co-founder, Applejack Hospitality. “It's known by people all over the world, but it also belongs to the people who live here. We wanted to create something that honours both: a venue worthy of this extraordinary location that still feels unmistakably Sydney."
Opera Bar’s new menu, created by Applejack culinary director Patrick Friesen and Opera Bar precinct executive head chef Daniel Cooper, is built around a market kitchen concept, celebrating multicultural Sydney.
Taking guests on a journey to Sydney’s suburbs – without hopping on the new Metro – the menu heroes the independent producers, makers and multicultural influences shaping the city's food scene. It spans four sections, bringing together Asian and Middle Eastern-inspired dishes, a dedicated pizza kitchen and modern Australian classics.
"Sydney is the most delicious city on earth,” says Patrick.
“You can travel around the world just by moving through its suburbs, and that's what we wanted to capture at Opera Bar. The menu celebrates the people who make Sydney's food culture what it is – the producers, makers and businesses doing incredible things in neighbourhoods across the city – while still being generous, approachable and exactly what you want to eat beside the harbour."
That looks like spring rolls from Bankstown’s Banh Mi Bay Ngo, Sydney rock oysters sourced through Rock Oyster Depot, mozzarella from Auburn’s La Stella, Bondi's Basta falafel, hot sauce from The Fermentalists, and fish and chips in a Young Henrys Newtowner beer batter. Dishes are served on handmade plates by local potter Sam Gordon.
The drinks list, led by Applejack group beverage manager Matt Johnson and Opera Bar precinct beverage manager James ‘Rusty’ Russell, also has a focus on all things local. Think Young Henrys, Stone & Wood, Hawke's, Mountain Culture, Yulli's and Heaps Normal beers, plus wines from regions including the Hunter Valley, Orange, Mudgee and Tumbarumba.
Cocktail-wise, there’s a Mango Weis Bar-inspired cocktail with frozen mango and coconut made with Sydney's Red Mill Rum that has my name on it, plus the Cheeky Lamington, made with coconut tequila and white chocolate and garnished with a lamington from Tokyo Lamington. There's also a reimagined Hugo Spritz with Papa Salt Coastal Gin, alongside a dedicated non-alcoholic cocktail collection.
Award-winning Australian design studio Luchetti Krelle is behind the new look, which features a deep green palette and earthy tones. Everything is new, including the internal and terrace bars, furniture, lighting and an all-electric kitchen.
Plus, there’s free live music every night, with Arts Matter behind the curation.
The reopening isn't the only big news from Applejack. The group has also welcomed high-energy Italian restaurant Gonzo to its portfolio this week, as well as Winnie’s, a casual all-day offering next to Opera Bar, earlier this year.
Find out more here.
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