Aida Opera on Sydney Harbour

The giant 18-metre high head of Queen Nefertiti with a backdrop of Sydney Harbour has you mesmerised. Handa Opera on Sydney Harbour is back for the fourth year, this time with Aida, an opera set in ancient Egypt with a tragic tale of a love triangle between Ethiopian princess Aida, war hero Radamès and Egyptian princess Amneris.

Aida, Opera on Sydney Harbour
Aida, Opera on Sydney Harbour

Colour and flamboyant costumes range from an 80s Pet Shop Boys video clip to Stargate television series but it is the gripping performances by Latonia Moore as Aida, Milijana Nikolic as Princess Amneris and Walter Fraccaro as Radamès that ensure heightened emotions are felt throughout the elaborate production right until the tragic ending.

Aida, Opera on Sydney Harbour
Platinum Club

To complement the opera experience, the Platinum Club by Fresh Catering is offering two dining options this year, a North African-inspired three-course sit down dinner with Tyrell’s wines ($220 per person) and the signature buffet with wine ($110 per person).

Fresh Catering executive chef Geoff Haviland draws on inspiration from his extensive travels in the Middle East where he has spent five years working. He brings a North African/Egyptian themed dining experience with fresh food prepared daily with any excess food donated to OzHarvest.

Aida, Opera on Sydney Harbour
Middle Eastern Buffet

The signature buffet includes a range of olives and pickles, hummus bi tahini, merguez sausage roll, lamb fatayer pastries, cured salmon, stuffed vine leaves, lamb ouzi with Persian rice, and assorted sweets such as pistachio and fig cheesecake, baklava and Turkish delight.

Aida, Opera on Sydney Harbour
Caramelised Chickpea Puree with Botargo and Grilled Bread

For the three course meal, the choice of two entrees is available. The first is Caramelised Chickpea Puree with Botargo and Grilled Bread, the other is Caramelised Chickpea Puree with Sumac and Grilled Bread.

Aida, Opera on Sydney Harbour
Caramelised Chickpea Puree with Sumac and Grilled Bread

Both contain hummus, grilled bread, marinated olives and crisp crudites as well as dukkah and carrots.

Aida, Opera on Sydney Harbour
Roasted Sumac Organic Chicken, Parsnip Crème, Golden Raisins & Tarator Sauce 

From the mains, the Roasted Sumac Organic Chicken comes with parsnip crème, golden raisins and tarator sauce. The chicken is moist and tender with subtle spice and flavours.

Aida, Opera on Sydney Harbour
Slow Cooked Lamb Shoulder, Maple Glazed, Carrots, Date Puree & Pistachio Dukkah

The 12 Hour Slow Cooked Lamb Shoulder is the pick of the two mains and the hero of the menu. Tender and full of flavour, it shares a plate with maple glazed carrots, spinach cream puree, pomegranate, date puree and pistachio dukkah.

Aida, Opera on Sydney Harbour
Caramelised Fig Pavlova, Lemon Mascarpone and Halva Parfait

Caramelised Fig Pavlova, Lemon Mascarpone and Halva Parfait brings a wow factor to the table,

Aida, Opera on Sydney Harbour
Selection of Cheese

while a Selection of Cheese (Tarago River Triple Cream Brie, Fiore do Latte Gorgonzola, Maffra Cloth Cheddar) is a fine alternative. It comes with onion jam, dates, charcoal lavosh and and an interesting pickled radish in rosewater.

Accompanying Tyrrell’s wines include Pinot Noir Chardonnay Brut, Moon Mountain Chardonnay and Single Vineyard Shiraz.

Other food offerings outside of the Platinum Club include the Northern and Southern Terraces with Spiced Chicken Kebabs, Lamb, Fennel & Broad Bean Tagine, Smashed Falafel with Harissa; desserts and performance snacks. The Northern Cantina offers main courses, tapas style share plates and desserts such as Chermoula Rubbed Salmon with Moghrabieh Salad; Stuffed Vine Leaves, Lamb & Pinenut Kibbeh and Arabian Panna Cotta.

Aida runs from 27 March until 26 April 2015.

--------------------------------------------------------------------------------------------------------------------------

This article is posted on Gourmantic.com - All rights reserved - Copyright © 2016.

Aida Opera on Sydney Harbour was last modified: January 12th, 2016 by Corinne Mossati

Did you enjoy this article? Share it with your friends using the icons below.

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.

Comments are closed