Opera Bar, Sydney

Sydney’s iconic Opera Bar has relaunched after extensive renovations with a new design and a fresh new menu.

Now a joint venture between Solotel and restaurant group, MorSul with co-owner Chef Matt Moran, the venue brings a new food concept which includes a charcuterie, a raw bar and cafe, with a focus on Australian produce.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

Cocktails by Solotel Group Bars Manager, Jeremy Shipley peak at $19 and include the refreshing Sydney Sling, made with West Winds Sabre Gin, pomegranate, fresh lime, mint and bitters topped with soda. The Peach & Pear Sour is a fruity and well-balanced take on the classic with Bacardi Superior, pear liqueur, pear puree and fresh lemon juice. A good selection of wines features Australian and international varietals with wines by the glass starting at $9.

From the raw bar comes a selection of oysters, shellfish including lobster and an array of smoked, raw and cured seafood such as Scampi Ceviche from WA. Bar snacks bring the likes of croquetas, charcuterie and cheese boards. There is a succinct pizza menu, dishes from the grill and family sized chicken and lamb shoulder to serve two to three persons.

With its enticing new food and beverage menu and unmatched views over Sydney Harbour, the new Opera Bar is set to be the hot spot this summer.

Opera Bar launched on Wednesday 10 December 2014.

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


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.