The Sydney Opera House today announced Chefs of the House, a new dining experience that unites all four acclaimed Opera House chefs – Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) – for the first time.
Launching in August, each chef will host two intimate shared-table dinners showcasing their culinary excellence and innovation in one of the Opera House’s most unique and immersive venues.
As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s unique theme will complement the dining experience.
Sydney Opera House’s General Manager of Food and Beverage, Peter Grutt says:
“At the Sydney Opera House, we’re passionate about providing locals and visitors with extraordinary one-of-a-kind experiences – whether that’s on the stage or the plate.
“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.
“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”
Each Chefs of the House menu will feature a signature dish that will also be available in their respective venue at the Opera House throughout August.
Chefs of the House invites guests to explore the culinary visions of:
Winter Harvest Symphony – Danielle Alvarez (Yallamundi Rooms Culinary Director)
Thursday 1 and Friday 2 August, 7:00pm.
Drawing inspiration from her unique food philosophy revolving around seasonal and directly sourced ingredients, two-hatted chef Danielle Alvarez will engage guests as she presents Winter Harvest Symphony – an ode to the art of seasonal gastronomy.
Through a thoughtfully crafted menu, matching wines from Trippas White Group’s sommelier Louella Mathews, entertainment from a female string quartet and inspired visual projections, Alvarez will guide guests on a journey into the heart of Australian farms and producers.
Danielle Alvarez – Chefs of the House menu.
Danielle Alvarez: “I’m thrilled for Chefs of the House and the opportunity to connect with guests on a personal level while serving dishes made from amazing local ingredients.
“Sharing the stories of the food and the farmers inside a venue as magical as the Sydney Opera House makes the evening all the more special.”
Dreamtime – Mark Olive (Midden by Mark Olive Ambassador Chef)
Thursday 8 & Friday 9 August, 6:15pm
Inspired by his hallmark indigenous Australian cuisine and restaurant Midden, Mark Olive will host his Dreamtime dining experience that fuses native ingredients with contemporary cooking techniques.
As Olive showcases his vibrant food philosophy, First Nation performers Marimayi will share the stories of their ancestors using traditional sounds of country with a blues and folk twist.
A specially commissioned artwork of indigenous constellations in the Southern Hemisphere night sky will be projected throughout the venue.
Mark Olive – Chefs of the House menu.
Mark Olive: “I’m beyond excited and honoured to be a part of the Chefs of the House series – an event like no other, in the epicentre of culture and a house for all Australians and travellers alike!
“By presenting some of the incredible native produce and Indigenous ingredients from the Midden menu, I hope to give people the opportunity to try something uniquely Australian and something we should all be proud of – a national cuisine within a national architectural icon.”
The Icons of Bennelong – Peter Gilmore (Bennelong Executive Chef)
Thursday 15 & Friday 16 August, 6:00pm
Inspired by the illustrious culinary history of the Bennelong restaurant, Executive Chef Peter Gilmore will present The Icons of Bennelong dining experience.
Exploring 50 years of Bennelong menus, the evening will showcase premium Australian produce and expertly paired fine wines, accompanied by enveloping projections and jazz musicians – a nod to Bennelong’s Sunday jazz program.
Peter Gilmore – Chefs of the House menu.
Peter Gilmore: “It’s an absolute honour to represent Bennelong and our incredible team for Chefs of the House.
“Named after Bennelong himself, Bennelong restaurant and the Sydney Opera House are located on a site steeped in a history of communal eating and telling stories. We’ll host our Icons of Bennelong dinners with the same approach in mind; with good food and good people together around a table.”
Ocean to Table – Matt Moran (Opera Bar & House Canteen)
Thursday 29 & Friday 30 August, 7:30pm
Reimagining the ‘Paddock to Plate’ philosophy he pioneered in Australia, Matt Moran will treat guests to his specially curated Ocean to Table dining experience. From the mind behind the famed Opera Bar and House Canteen, Moran’s captivating philosophy takes inspiration from Australia’s vast coastline and the importance of food origin and sustainability.
The menu’s foundation will be built on sustainably and locally sourced seafood and wine, complemented by bespoke plateware glazed with crushed mollusc shells from third-generation ceramicist, Sam Gordon.
Furthering Moran’s ethos, projections based on Dr Fiona Hillary’s ‘Reverberating Futures’ masterwork, which features the lifecycle of bioluminescence, will illuminate the venue.
Matt Moran – Chefs of the House menu.
Matt Moran: “I’ve curated a menu that features some of my favourite seafood from around Australia.
“Starting with a beautiful Western Australian blue swimmer crab crumpet and South Australian charred octopus, through to Skull Island prawns and then steamed Aquna Murray cod cooked in a delicious mussel butter with sea herbs. It’s Aussie seafood at its best.”
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