Opera Bar, Circular Quay


As the winter days get colder, little miracles of weather seem to pop up sporadically with a nice bright and hot sun thawing Sydney’s frozen harbour. Not wanting to waste such a beautiful day (who knows when we will see the sun again!?) we headed straight for the iconic Opera Bar for a ‘light’ and boozy lunch.


Open Steamed Buns $15

Nothing better than a pair of hot steamed buns… filled with delicious golden and crisp soft shell crab and kimchi of course. What were you thinking of? Mind out of the gutters and into your plates people!!


Its not called Opera BAR for nothing. These three beauts are the Winter Sour, Sydney Sling and Lady Lavender. Perfect for harbour side drinking on a summer-in-winter day.


Cheese please!! The Opera bar Meat & Cheese section was a welcomed sight. What better to nibble on while you’re downing a few wines and gabbing about your horrible week at work! They have a fantastic selection of goat, cow and buffalo cheese to match their delicious range of cold cuts and cured meats.


We opted for 3 cheeses. A creamy L’Artisan The Mountain Man washed rind, a sharp and velvety Berry Creek Tarwin Blue and a very unique Woodside Lemon Myrtle Chevre. The chevre was definitely my favourite, boasting a zesty lemon myrtle flavour that I would never have thought would go so well with cheese.


Duck Rilletes $16

A bruschetta on a whole other level. The meat was rich and soft spreading perfectly on the warm toasty bread. The pickles sharp vinegary flavour gave a nice balance. I’m not exactly sure what the leaves do but hey the look pretty.


An extra addition to the cheeses was this gorgeous white orb of Buffalo Mozzarella . Served simply with crusty bread , oil and balsamic to fully appreciate the mouth watering taste of the fresh milky cheese.


With cheese comes meats with a lovely selection of 24 Month Prosciutto San Daniele, a spicy Sopressa Kurobuta and lastly a very fragrant Quattro Stelle Truffle Salami.




Tuna Carpaccio $22

Next we hit up the Raw Bar for this very pretty tuna number. The fresh slices were simply seasoned with olive oil, peppery radish slices and a scattering of kalamata olives, bringing out the incredibly fresh ocean taste that raw tuna has.


Petuna Ocean Trout $22

If the tuna was good the trout was bloody amazing! Marinated in a tangy ponzu sesame dressing the generous pieces were bursting with that unique trout flavour. Not at all fishy, it came with a similarly seasoned and delightfully crunchy cucumber salad.


Coffin Bay Oysters 1/2 doz $24

My favourite type of oysters, I simply had to get them! Freshly shucked, the plump meat was salty and iodiney, perfect with a pinch of salt and a squeeze of lemon. This is what dreams are made of.


Roast Half Chicken $29

On to something a bit more substantial, the chicken was perfectly roasted leaving the skin deliciously golden brown and the meat succulent and juicy. Served with some artfully cut king brown mushrooms and a jus gras (which is fancy talk for a poultry flavoured reduction).


Nolan Grain Fed Rib Eye  350 gm $36

Nothing like a steak and chips, especially in such an iconic Australian location. The meat itself was cooked to a pink medium rare with a nice flavoursome crust on the outside. Served with a generous side of unspeakably crunchy twice cooked chips.

DSC01666 Grilled Swordfish Steak $32

Seeing as we were in the harbour, I went for a fish main and wasn’t disappointed. The meat was soft and flaky with some nice char flavouring. Accompanying the fish was a grilled baby gem, with caramelised onion and pimento salsa.


Opera Bar really does have that WOW factor that keeps their tables constantly busy. The buzzing atmosphere, the phenomenal view of both the Opera House and the Harbour Bridge and the great food and drink. This place really makes me proud to be a Sydneysider.

Opera Bar

Lower Concourse Level,
Sydney Opera House,
Circular Quay, Sydney, NSW

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