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
operabar.com.au

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Opera Bar, Sydney was last modified: January 21st, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.