In mid-2025, Applejack Hospitality took the reins of Opera Bar and its neighbouring House Canteen, after 24 years under the steady hand of Matt Moran and his Solotel hospitality group. Now, the reimagined venue is ready to return following a major redesign by award-winning design studio Luchetti Krelle, plus new menus and a revamped cultural offering. Set right alongside the Sydney Opera House, Luchetti Krelle's Opera Bar design honours the landmark's architectural beauty, introducing a fresh green palette that replaces the venue's previous nautical aesthetic. But there's more than a fresh colour choice. Everything in this next era of Opera Bar is new, including the internal and terrace bars, furniture, lighting and an all-electric kitchen. At the same time, Applejack has completely reworked the menus, with Culinary Director Patrick Friesen and Opera Bar Precinct Executive Head Chef Daniel Cooper spotlighting independent producers, makers and multicultural influences. Spanning four culinary sections, the menu brings together Asian and Middle Eastern-inspired dishes, a dedicated pizza kitchen and modern Australian classics, with numerous ingredients sourced from Sydney and NSW suppliers. To name a few, spring rolls come from Bankstown's Banh Mi Bay Ngo, La Stella in Auburn supplies the Italian mozzarella, and Basta in Bondi delivers the falafel. It's all part of the venue's new culinary direction, with a market kitchen concept designed to take guests on a journey through Sydney's suburbs. "Sydney is the most delicious city on earth," says Friesen. "The menu celebrates the people who make Sydney's food culture what it is — the producers, makers and businesses doing incredible things in neighbourhoods across the city – while still being generous, approachable and exactly what you want to eat beside the harbour." The drinks list has also received a full-scale makeover, with a firm focus on homegrown producers — think Young Henrys, Mountain Culture and more — plus a playful signature cocktail list inspired by uniquely Australian foods and pastimes. These include a Weis Bar-inspired frozen mango, coconut and Red Mill Rum number, plus the Cheeky Lamington, featuring coconut tequila and white chocolate garnished with a lamington from Sydney's TOKYO Lamington. "The drinks list has been designed with the same philosophy as the food — to celebrate the incredible producers we have here. We've brought together Australian spirits, wines and beers alongside cocktails that feel fresh, fun and distinctly Opera Bar. Whether it's a quick drink before a show or settling in for an afternoon by the harbour, we wanted the drinks to feel considered but never complicated," says Matt Johnson, Group Beverage Manager, Applejack Hospitality. Beyond food and drink, Opera Bar will continue to be seen as a cultural extension of the Opera House, with Arts Matter curating live music every night and a special launch exhibition by sculptor Tan Alridge, which will be displayed at the southern end of the venue from November 10–December 13. Jade McKellar, Chief Customer Officer at the Sydney Opera House, says, "Opera Bar is where the Sydney Opera House meets the city, and this new era makes that connection stronger than ever." Opera Bar has reopened at Sydney Opera House, Lower Concourse Level, Sydney. Head to the website for more information. Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox. Images: Steven Woodburn.