Opera Bar
It might be heading in a new direction, but it still boasts world-famous views.
Overview
Following a competitive tender process, one of Sydney's most recognisable bars has reopened under new management. Sitting beneath the white sails of the Opera House, with the Sydney Harbour Bridge in the background, the Opera Bar — in its world-famous location — enters its new chapter under the stewardship of Applejack Hospitality Group.
Solotel operated the Opera Bar for a remarkable 24 years before its management went up for grabs through a rigorous tender process. Just six weeks after being awarded the contract, Applejack has taken over, bringing new energy and a revitalised vision to the much-loved venue. Applejack is no stranger to the Sydney hospitality scene, operating more than ten celebrated venues across the city, including Bopp & Tone, June's Shoppe, The Butler Potts Point, Taphouse Darlinghurst and RAFI North Sydney. Applejack will also reopen House Canteen, Opera Bar's neighbouring casual all-day eatery, come October.
Applejack co-founders Hamish Watts and Ben Carroll say, "This week marks a huge milestone for our team. We're honoured to be custodians of the lower concourse venues and can't wait for guests to experience the passion and care we're bringing to Opera Bar and House Canteen. We have an incredible team who seamlessly executed a quick turnaround, and we look forward to bringing you on the journey as we reimagine what's possible here."
Applejack's culinary director, Patrick Friesen, is leading the charge in the kitchen with a reinvigorated new menu that showcases NSW produce. There are Sydney Rock Oysters, a sashimi platter with seasonal condiments and a Tiger Prawn cocktail if you're after a fresh start, as well as salads ranging from summer fattoush to vermicelli noodle and traditional Caesar. The Opera Bar's signature cheeseburger is served with burg sauce and fries, and there are also crispy chicken, crumbed fish or vegan burgers available if that's more to your liking. Pizzas, which are crafted from long-fermented dough made with sustainably grown wheat, are a vehicle for gourmet cheese from Auburn, and salamis cured in Kingsgrove.
Friesen believes "Sydney is the most delicious city in the world" and wants to "celebrate the people who make it so. We have the incredible opportunity to showcase the producers, growers, and makers who define Sydney's food culture, from oyster farmers to artisan cheesemakers. We want every dish to celebrate and tell Sydney's food story."
As part of the refreshed vision, Applejack has partnered with Arts-Matter to establish a weekly music program to ensure Opera Bar is a cultural extension of the experience of visiting the landmark destination. The program includes live acts and DJs every day of the week, including easy-listening afternoon acoustic performances, lively evening shows, and seasonal activations throughout the year.
Images: Steven Woodburn.
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