Taste of the House
Travel between four different Circular Quay venues and backstage at the Sydney Opera House during this extravagant four-hour dining experience.
Four Circular Quay venues are joining forces for an extravagant four-hour long lunch that takes you on a tour around the Sydney Opera House. Featuring multiple workshops, a behind-the-scenes look at the Opera House and a five-course meal spread across multiple venues, Taste of the House is unlike any other weekend brunch in Sydney.
Attendees will begin with a cocktail-making class from Opera Bar's mixologists. Here you'll learn to create one of the bar's signature cocktails while enjoying fresh seafood from Opera Bar's Raw Bar. From there, make your way to Opera Kitchen for a house-made salumi tasting plate and a beer as you take in the harbour views. Accompanying the meats, beers and picturesque scenery will be a poke bowl-making class led by one of Opera Bar's chefs.
After that, it's time for a pitstop where guests will be treated to a 270-degree visual and surround sound theatre — playing a retrospective of some of the key moments in the history of the Sydney Opera House Concert Hall.
Portside Sydney Head Chef Karl Patrick Thomas is in charge of the day's main meal, which includes a 12-hour braised Riverina lamb shoulder, paired with sheep's curd, sundried tomatoes and minted peas, enjoyed with a glass of Hunter Valley wine.
To complete the journey, you'll sit beneath the Opera House sails as you indulge in Bennelong's newest dessert. Pulled from the mind of Executive Chef Peter Gilmore, the Chocolate Crackle consists of layers of chocolate cake, salted oloroso caramel, chocolate mousse, prune jam, caramelised whipped cream and an organic brown rice twist on nostalgic rice crispie treats. If your appetite for live music was piqued during the concert hall retrospective, you're in luck as Bennelong's live jazz Sundays will be providing a soundtrack to your meal.
The experience runs on the last Sunday of every month at 10.45am for approximately four hours and hosts just ten people each month.
Images: Tobias Rowles