A year after taking over the Sydney Opera House’s harbourside dining venues, Applejack Hospitality is unveiling the biggest transformation in Opera Bar’s history. The reopening completes the first major overhaul of the precinct under Applejack, following the arrival of Winnie’s next door in July. At Opera Bar, the familiar blue nautical styling has been retired in favour of deep green interiors, new internal and terrace bars, new furniture and lighting and an all-electric kitchen, all designed by Australian studio Luchetti Krelle. “Opera Bar is one of Australia’s most iconic venues. It’s known by people all over the world, but it also belongs to the people who live here. We wanted to create something that honours both: a venue worthy of this extraordinary location that still feels unmistakably Sydney,” said Ben Carroll, Co-Founder, Applejack Hospitality. Sydney on the menu From that new kitchen, Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper will serve a market-style menu that pulls together the food cultures Sydney knows well, from Asian and Middle Eastern flavours to pizza and modern Australian classics. “Sydney is the most delicious city on earth,” said Friesen. “You can travel around the world just by moving through its suburbs, and that’s what we wanted to capture at Opera Bar.” “The menu celebrates the people who make Sydney’s food culture what it is – the producers, makers and businesses doing incredible things in neighbourhoods across the city – while still being generous, approachable and exactly what you want to eat beside the harbour.” Sydney producers are worked directly into the dishes rather than simply name-checked on the menu. Pork spring rolls made by Banh Mi Bay Ngo in Bankstown are served with herbs, lettuce and fish sauce, while falafel from Basta in Bondi comes with amba and pickled turnip. La Stella’s Auburn-made Italian mozzarella is used in the pizza kitchen, where one of the signatures pairs prawns with miso, Calabrian chilli and roasted shellfish oil. Sydney rock oysters sourced through Rock Oyster Depot arrive with mignonette and hot sauce from The Fermentalists, while the fish n chips uses Young Henrys Newtowner in the beer batter. Potter Sam Gordon has made the plates for the new menu, giving each of its four sections a different coloured rim. Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Beverage Manager James ‘Rusty’ Russell have kept the same attention on Sydney and NSW producers behind the bar. Young Henrys, Stone & Wood, Hawke’s, Mountain Culture, Yulli’s and Heaps Normal appear across the beer list, while wines come from the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, alongside Champagne and Provence rosé. Applejack has commissioned its own wines from NSW producers too, including Mercer Wines Pinot Grigio and Rosato from Orange and Margan ‘Otis’ Shiraz from the Hunter Valley. A Hugo Spritz made with Papa Salt Coastal Gin sits alongside cocktails that borrow from familiar Australian flavours. The Mango Weis Bar becomes a frozen mango and coconut drink made with Sydney’s Red Mill Rum, while the Cheeky Lamington mixes coconut tequila and white chocolate and comes topped with a lamington from TOKYO Lamington. Non-alcoholic cocktails, wine and beer have their own place on the list too. “The drinks list has been designed with the same philosophy as the food – to celebrate the incredible producers we have here. We’ve brought together Australian spirits, wines and beers alongside cocktails that feel fresh, fun and distinctly Opera Bar. Whether it’s a quick drink before a show or settling in for an afternoon by the harbour, we wanted the drinks to feel considered but never complicated,” said Johnson. Precinct General Manager Holly McMahon will lead the front of house team, including Opera Bar’s Guest Experience Officers. Arts Matter will curate live music every night, and sculptor Tan Alridge will present a launch exhibition at the southern end of the venues from November 10 to December 13. Jade McKellar, Chief Customer Officer, Sydney Opera House, said “Opera Bar is where the Sydney Opera House meets the city, and this new era makes that connection stronger than ever. Just as we bring many voices and traditions together on our stages, the new Opera Bar brings that same spirit to the harbour’s edge, with a bold and diverse mix of flavours that reflects the vibrant, multicultural Sydney we call home.” “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. 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,” added Hamish Watts, Co-Founder, Applejack Hospitality. Opera Bar and Winnie’s will celebrate the completed precinct transformation from 6 pm on November 10. Opera Bar reopens to the public on November 6, scheduled to operate 7 days a week from 11 am till late. Source: Pendulum Communications Find more dining out updates on Crumb Wire.