- Opera Bar has reopened following its biggest-ever revamp.
- A brand-new menu celebrates Sydney’s suburbs, with dishes made using produce from local businesses.
- The drinks list has had a NSW-first makeover, with local wines, craft beers and Aussie-inspired cocktails.
It’s been a big year for Opera Bar, one of Sydney’s most iconic harbourside dining destinations and watering holes.
Last September, Applejack Hospitality took over from Solotel, marking the beginning of a 10-year partnership with the venue. It was a major change of the guard, with Solotel having held the reins at Opera Bar for 24 years.
Since taking over the Opera House’s harbourside dining venues, Applejack has already introduced Winnie’s, a new all-day eatery next door.
Now, it’s turned its attention back to Opera Bar, unveiling a huge redesign and a new menu that puts Sydney’s independent producers and local food businesses front and centre.
The venue reopened last week after the revamp, which has been described as the most significant transformation in Opera Bar’s history.
“Everything we’ve done has been guided by the Sydney Opera House’s ambition to be Everyone’s House – a place for all, whether you’re here for a performance, a drink by the water or simply to take in the view,” said Hamish Watts, the co-founder of Applejack Hospitality.
“Together with Winnie’s, we’ve created two very different venues that give people even more reason to spend time here. One year into our 10-year partnership with Sydney Opera House, this is just the beginning, and we’re incredibly proud to be part of its next chapter.”
We’ve investigated what’s new at the Opera Bar – here’s everything you need to know.
What’s new at the Opera Bar?
A menu inspired by Sydney’s suburbs
The biggest changes at Opera Bar can be found on the menu, which has been designed to take diners on a culinary journey through Sydney’s suburbs.
Curated by Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper, the menu celebrates the independent producers, makers and multicultural influences that shape the way the city eats.
Split into four different culinary sections, visitors can choose from Asian and Middle Eastern-inspired dishes, a dedicated pizza kitchen and modern Australian classics.
The ingredients are sourced from producers across Sydney and NSW, with spring rolls made in Bankstown by Banh Mi Bay Ngo, Auburn-made Italian mozzarella from La Stella, falafel from Basta in Bondi, hot sauce from The Fermentalists and Sydney rock oysters sourced through Rock Oyster Depot.
Even the fish and chips will be crisp and golden in a Young Henrys Newtowner beer batter.
Friesen shared his inspiration for the menu, stating, “Sydney is the most delicious city on earth. You can travel around the world just by moving through its suburbs, and that’s what we wanted to capture at Opera Bar.”
The drinks list will continue the trend of NSW-first, with NSW breweries including Stone & Wood, Hawke’s, Mountain Culture, Yulli’s and Heaps Normal featured across the pouring and package list.
The wine list showcases the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, with some created especially for Applejack, including Mercer Wines Pinot Grigio and Rosato from Orange, and Margan ‘Otis’ Shiraz from the Hunter Valley.
It’s a significant shift in focus: NSW wines made up just four of the 34 options on the previous list, compared with seven of the 16 wines now available by the glass.
There are new cocktails too. Standouts include the Cheeky Lamington, a coconut tequila and white chocolate creation garnished with a lamington from Sydney’s TOKYO Lamington. There’s also a nod to the iconic Aussie treat, the Weis Mango & Ice Cream Bar, in the form of a frozen mango and coconut concoction, containing Sydney’s own Red Mill Rum.
New furniture and an updated colour scheme
Applejack brought in award-winning design studio Luchetti Krelle to give Opera Bar its facelift. The former blue nautical aesthetic has been replaced with a rich green palette, with the aim of creating a more contemporary look.
There are also new internal and terrace bars, furniture, lighting and an updated, all-electric kitchen.
You can find out more about the revamped venue here.
