A year after their appointment to run the Opera House’s harbourside dining venues and following a major redesign, Applejack Hospitality will reopen Opera Bar on Friday 6 November with a new menu celebrating Sydney’s suburbs and their local producers.
One of Sydney’s most picturesque and beloved locations, Opera Bar, is a vibrant dining community space enjoyed by thousands of locals and visitors each year. The reopening marks the most significant transformation in Opera Bar’s history and completes the revitalisation of the Opera House’s harbourside dining venues following the opening of Winnie’s – a new all-day eatery located next door – in July.
The new Opera Bar is built around a market kitchen concept and takes diners on a journey through Sydney’s suburbs. The menu from Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper celebrates the independent producers, makers and multicultural influences that shape the way the city eats. Organised into four distinct culinary sections, the menu brings together Asian and Middle Eastern-inspired dishes, a dedicated pizza kitchen and modern Australian classics.
Ingredients are sourced from producers across Sydney and NSW, with spring rolls made in Bankstown by Banh Mi Bay Ngo, Auburn-made Italian mozzarella from La Stella, falafel from Basta in Bondi, hot sauce from The Fermentalists and Sydney rock oysters sourced through Rock Oyster Depot. The menu’s distinct culinary sections are served on handmade plates designed by potter Sam Gordon, with different coloured rims distinguishing each offering and creating a visual connection between the dishes and their place on the menu. Signature dishes include Banh Mi Bay Ngo pork spring rolls with herbs, lettuce and fish sauce; Basta falafel with amba and pickled turnip; prawn pizza with miso, Calabrian chilli and roasted shellfish oil; Sydney rock oysters with mignonette and The Fermentalists hot sauce; and fish n chips in a Young Henrys Newtowner beer batter.
“Sydney is the most delicious city on earth. 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,” says Patrick Friesen, Culinary Director, Applejack Hospitality.
Award-winning Australian design studio Luchetti Krelle has reimagined the venue while honouring the architectural beauty of the building. A deep green palette replaces the former blue nautical look, giving Opera Bar a confident, contemporary feel. Everything is new: the internal and terrace bars, stunning furniture, lighting and an all-electric kitchen.
“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,” says Ben Carroll, Co-Founder, Applejack Hospitality.
” 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,” says Hamish Watts, Co-Founder, Applejack Hospitality.
“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.” said Jade McKellar, Chief Customer Officer, Sydney Opera House.
The drinks list, led by Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Beverage Manager James ‘Rusty’ Russell, continues the focus on homegrown producers with a NSW-first selection of beer and wine alongside a playful signature cocktail list inspired by uniquely Australian foods and pastimes. NSW breweries including Young Henrys, Stone & Wood, Hawke’s, Mountain Culture, Yulli’s and Heaps Normal feature across the pouring and package list, while the wine list showcases the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, with a considered selection of Champagne and Provence rosé. Exclusive wines created for Applejack include Mercer Wines Pinot Grigio and Rosato from Orange, and Margan ‘Otis’ Shiraz from the Hunter Valley. Classic cocktails are reimagined, like the Hugo Spritz with Papa Salt Coastal Gin. Signature cocktails include a nod to the Mango Weis Bar with a frozen mango and coconut serve with Sydney’s own Red Mill Rum, and the Cheeky Lamington, a coconut tequila and white chocolate creation garnished with a lamington from Sydney’s TOKYO Lamington. A dedicated non-alcoholic cocktail collection sits alongside non-alcoholic wine and beer.
“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,” says Matt Johnson, Group Beverage Manager, Applejack Hospitality.
The front of house team is led by Precinct General Manager Holly McMahon, who brings years of experience across the Applejack portfolio and a passion for creating memorable hospitality moments. Holly oversees the venue’s much-loved Guest Experience Officers, dedicated to ensuring every visit feels welcoming, seamless, and distinctly Sydney.
Beyond food and drink, Opera Bar will continue to be seen as a cultural extension of the Opera House with Arts Matter curating live music every night and a special launch exhibition by sculptor Tan Alridge, which will be displayed at the southern end of the venues from 10 November to 13 December. To celebrate the transformation, both restaurants will come alive from 6pm on Tuesday 10 November.
