The culinary companion to one of the world’s most famous landmarks, the Sydney Opera House, Opera Bar is one of the city’s most sought-after spots to drink and dine.
Offering panoramic views of the Bridge, the harbour and the city skyline, paired with killer drinks, contemporary cuisine and a buzzing vibe, it is little wonder Opera Bar is one of the most frequented venues in town. Together, the Solotel Group and celebrity chef, Matt Moran, are renowned for taking a promising restaurant or bar location and transforming it to reach its full potential. Now operating 26 venues throughout Australia, including North Bondi Fish, Chiswick and Quay Bar, they’ve made their mark on Sydney’s hospitality scene.
Opera Bar’s distinctive design is a collaboration between Solotel’s Creative Director, Anna Solomon, interior designer, Nina Maya, and architect, Chris Grinham. The luxe interior plays on the concept of a jewellery box: the decor is rich in texture and tone, creating a festive mood to prepare patrons for their Opera House experience. Timber, stone and striking bronze accents contrast to create a modern, effortless feel with a touch of glamour.
Opera Bar welcomes a diverse customer base: pre-show-goers mingle with corporates, locals and tourists. The outdoor space appeals to those wanting to indulge in the view, soak up the live entertainment or knock back a few drinks among like-minded souls, while the inside bar boasts a laid-back atmosphere where diners can sit back and feast on an approachable menu curated by Matt.
Opera Bar’s Executive Chef, Sebastien Lutaud, brings this menu to life. Sebastien got his start as a budding young cook in his parents’ French patisserie. Now, he turns his hand to contemporary Australian fare, whipping up an impressive array of dishes where the freshest local ingredients reign supreme.
Enjoy a modern Australian breakfast seven days a week. Keep it light with the fruit-laden spelt muesli, or go all out with a Croque Monsieur – ham, Dijon mustard and gruyere cheese in a bechamel-coated toastie topped with a fried egg. Whatever you choose, pair your meal with a Botancia juice or a creamy coffee from Single O.
Later in the day, tuck into freshly shucked oysters or a seafood platter from the Raw Bar or indulge in a sliced-to-order charcuterie platter from the specialised Meat & Cheese Room. If you’re ready to feast on more substantial dishes, opt for the Cone Bay barramundi fillet with grilled asparagus, grapes and caper salsa, or the roast half chicken with cultivated mushrooms, shallot and jus gras. Finish with a coconut panna cotta with chocolate and hibiscus – a tropical dessert worthy of the expansive water views.
Opera Bar’s noteworthy cocktail list, created by Solotel’s Group Bar Manager, Jeremy Shipley, is updated quarterly to keep things fresh and seasonal. It would be amiss to not try the venue’s signature cocktail, the Sydney Sling – a colourful blend of West Winds Sabre gin, pomegranate, fresh lime, mint, bitters and soda. The wine list, curated by Sommelier, Matt Dunne, boasts bottles from all over the world and one of the most extensive ‘by the glass’ offerings in Sydney. If beer is your preferred refreshment, you can’t go past the venue’s very own Opera Bar Summer Ale.
Whether you’re off to a show or just stopping by for after work drinks, a seat at Opera Bar is a seat for the spectacle that is Sydney Harbour: the eternal show that often rivals the performances next door.