Opera Bar Reimagined

There are just some things you don’t mess with; the secret ingredients for Coco Cola, Vegemite and the nation’s most beloved drinking spot, the Opera Bar at the ‘House’… So when co-owners Matt Moran and Solotel hospitality decide it’s time for our golden girl to have a new look to take it into the next decade, you know there’s plenty of attention to diffuse.  Opera BarWell, they needn’t have worried. The Opera Bar is singing a ‘back to nature’ tune with seafaring touches of metal glamour and a natural wood fit out reflecting land, sea and earth. It’s never been easy scoring a table (or finding your mates) but attractive options of picnic tables and 2×2 loving seats line the upper waterfront area. Summer love is in full swing for the next month as large forecourt umbrellas adorned with flowers and foliage provide shade to  a slushy bar serving killer coconut, watermelon and vodka cocktails.

Opera BarThe menu reflects two new dining areas; the charcuterie section is an intimate area to enjoy premium produce such as Blackmore wagyu bresaola and San Daniele prosciutto or cheese platters of Gippsland Berrys creek and Ashgrove cloth matured cheddar. Pure sit up entertainment is provided by The Raw Bar; freshly shucked Pambula and Port Stephen oysters are only upstaged by a plate hugging doe eyed scampi, adorning a ceviche with finger limes and chili.

Opera Bar_oysters_500x500A Samurai spritz cocktail with tengumai sake matches perfectly with grilled tuna, roast tomatoes and basil. Order a burrata salad which shouts #loveoperabar. Pink skinned snapper with snow peas or hickory smoked duck breast salad won’t disappoint whilst dessert lovers will instagram a storm over the popcorn encrusted gaytime.

Opera Bar_Charcuterie selection_500x500

Reimagining a classic isn’t easy, but they’ve brought to life Australia on a plate, in a glass and, well, just look at that view – a postcard doesn’t do it justice, get back to Opera Bar soon.

Opera Bar
Lower Concourse Level, Sydney Opera House, Sydney 2000

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).