SYDNEY'S OPERA BAR REOPENS WITH A GORGEOUS NEW LOOK AND A MENU BUILT ON THE SUBURBS
Sydney's Opera Bar has officially reopened, and the harbourside favourite looks and tastes very different from the place you remember.
The venue at the base of the Opera House sails welcomed guests back on Friday, November 6, after a top to toe renovation.
If summer drinks by the water are already on your calendar, this is one reopening worth knowing about.
What has changed at Opera Bar
The new look comes from Sydney design studio Luchetti Krelle, which has wrapped the space in a deep green palette and warm, earthy tones.
According to Time Out Sydney, almost everything is brand new.
That includes the inside bar and the terrace bar, the furniture and the lighting.
Behind the scenes there is also a new all-electric kitchen.
The venue is run by Applejack Hospitality, the group behind Sydney favourites such as Rafi, Bopp and Tone and The Butler.
Applejack took over Opera Bar last year and has been steadily refreshing the Opera House precinct ever since.
Its casual all-day eatery Winnie's opened next door earlier this year.
A menu that celebrates Sydney's suburbs
The real talking point is the food.
The menu is built around a market kitchen idea, with sections covering Asian and Middle Eastern-inspired dishes, a dedicated pizza kitchen and modern Australian classics.
Rather than shipping in ingredients from far away, the team has gone looking in Sydney's own backyard.
Spring rolls come from Banh Mi Bay Ngo in Bankstown.
Sydney rock oysters arrive via Rock Oyster Depot.
The mozzarella is from La Stella in Auburn, while the falafel comes from Basta in Bondi.
There is hot sauce from The Fermentalists, and the fish and chips are cooked in a beer batter made with Young Henrys Newtowner.
Even the plates have a local story, as they are made by Sydney potter Sam Gordon.
Applejack culinary director Patrick Friesen created the menu with Daniel Cooper, the executive head chef for the Opera Bar precinct.
Friesen summed up the thinking simply: "Sydney is the most delicious city on earth."
Cocktails with a sense of humour
The drinks list keeps the local theme going.
Beers come from Young Henrys, Stone and Wood, Hawke's, Mountain Culture, Yulli's and Heaps Normal.
Wines are drawn from New South Wales regions including the Hunter Valley, Orange, Mudgee and Tumbarumba.
The signature cocktails are where things get playful.
One mango drink is inspired by the much-loved Mango Weis Bar and made with Red Mill Rum.
The Cheeky Lamington mixes coconut tequila with white chocolate and comes garnished with a Tokyo Lamington.
There is also a reimagined Hugo Spritz made with Papa Salt Coastal Gin.
If you are skipping alcohol, you will be pleased to hear there is a separate collection of non-alcoholic cocktails too.
Planning your Opera Bar visit
One of the nicest things about the new Opera Bar is that the entertainment costs nothing.
Free live music plays every night, curated by Arts Matter.
Applejack co-founder Ben Carroll described the venue as "one of Australia's most iconic venues", and with the harbour, the bridge and the sails all in view, it is hard to argue.
Prices and opening hours were not included in the reopening details, so check the Opera Bar website before you head down.
A few practical tips will help you make the most of it.
Sunset is always the busiest time on the forecourt, so arriving a little earlier gives you a better shot at a waterside table.
Summer evenings can turn breezy by the harbour, so a light layer is a smart idea.
Public transport is the easiest way in, with Circular Quay train station and ferry wharf a short, pretty stroll away.
Whether you are planning a catch-up with the girls, a pre-show drink or a visit with interstate guests over the holidays, the new Opera Bar gives Sydney's most famous view a fresh, very local flavour.
