After a tumultuous 2020, Sydney's harbourside food stop Opera Kitchen has reopened with a far-reaching new menu. It has swung open its doors alongside Opera Bar in its idyllic location underneath the sails of Sydney Opera House as a market food hall under the guidance of Matt Moran's hospitality supergroup Solotel.
Opera Kitchen is serving up a whole suite of all-new food and drink options. Leading the charge is the new Japanese-influenced kitchen, offering up vegan kombu and tofu ramen ($22), three types of gyoza ($15–18 for six) and tuna sashimi poke bowls ($26). With the kitchen staying open until 11.30pm each night, the pork katsu sandwiches with kewpie mayo and Bull-Dog sauce ($22) threaten to be one of Sydney's best late night snacks.
You can also head over to the pasta bar where you'll find gnocchi pomodoro with buffalo mozzarella ($26), roasted pumpkin ravioli($28) and a chilli and garlic prawn spaghetti ($30). If you're popping in for more of an afternoon snack, you can turn to share plates like bolognese arancini ($20 for four) or salmon crudo with lemon oil ($24).
The Italian influence doesn't end at the pasta bar, either, with an bakery serving daily selections of pastries and paninis alongside Single O coffee and freshly squeezed juice from 7.30am every morning. The panini selection ranges from chargrilled zucchini, capsicum and artichoke ($16) to a meatball number ($18) with sugo and provolone.
After-work drinks with harbour views are also on the cards, with a selection of sake, wines and cocktails available at the bar. The summery cocktail list includes rosé spritzes ($18), pomegranate negronis ($19) and passionfruit margaritas ($19), while espresso martini fans can turn to the No Filter ($20), a whisky cocktail made with Dewar's 12, Mr Black Coffee Liqueur, Campari and cacao.
Images: Steve Woodburn