Sydney Opera House’s dining venue, Opera Kitchen has reopened as a market food hall destination, with an Italian-influenced bakery, pasta bar, and Japanese-influenced kitchen, helmed by Solotel Group, and Matt Moran.
Each morning from 7.30 am, the sweet scent of traditional Italian treats fill the air thanks to fresh focaccia, ricotta cannoli, paninis, and ricotta Nutella cheesecake. Freshly made juices from the juice bar provide a healthy morning kick and coffee by Single O roasters is available for dine-in or takeaway, as are the treats.
From lunch, the Italian pasta bar serves antipasto dishes including burrata, bolognese arancini and sugo, as well as a salumi plate, which is perfect to pair with an aperitivo. There are comforting bowls of prawn and chilli spaghetti or rigatoni with veal ragu, as well as a delicious Italian Panzanella salad for a lighter option.
The Japanese-influenced kitchen dishes up tuna or salmon sashimi, poached chicken, or tofu poke bowls served on sushi rice. Slurp vegan kombu and tofu ramen with sweet corn and shitake or a tonkotsu ramen with braised pork, bamboo shoot, black fungi and soy egg. A pork katsu sandwich filled with cabbage, Japanese Bull-Dog sauce, Kewpie mayonnaise and served with renkon chips rounds out the larger dishes available. The menu also includes smaller plates of piping hot gyozas, chicken karaage and edamame.
There are several sakes available including umeshu and yuzushu, alongside an approachable wine list that favours Italian varietals by Australian producers. A refreshing watermelon and lychee or rosé spritz are perfect for sipping by the water. Cocktails lean on old favourites, including the classic Negroni and Old Fashioned, as well as refreshing new twists including the ‘Sundown’ (gin, sage, plum), Pomegranate Negroni, and Passionfruit Margarita.
Opera Kitchen is open from 7:30 am to 11:30 pm, seven days a week.
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