Sydney’s infamous Vivid Festival has made a comeback and if you’re like me; lover of food, hater of crowds – I’ve got just the place for you. Sydney’s O Bar and Dining boasts a rotational 360 degree view of Sydney from the 47th floor. (I literally sat really still trying to feel myself moving #physics).
As expected, the ambience is soothing and intimate with extremely knowledgeable and exceptional service. Shout out to my server who was basically a professional at taking photos of us and the view via my iPhone.
In celebration of Vivid, O Bar and Dining feature some delicious cocktails that literally light up! Paired with the cocktails were some side bar food from the grill. It was admittedly really dark so we definitely struggled to see what we were eating but it was tasty!
The cheese was great at getting my palette started with it’s light creamy texture.
The skewers were one of our favourites! It was so rich and thick full of flavour!
Bread and Butter
A lovely plot twist on the bread, replacing it with a crispy seeded cracker.
CRAB SALAD Fraser Island spanner crab, horseradish, savoury macadamia, pickled celery, smoked milk skin, aloe vera
I’ve always been a crab fan so this salad was definitely one I could make friends with! There was a really pleasant creamy texture throughout and I enjoyed it thoroughly.
DRY AGED BEEF TATAKI Slow cooked Jerusalem artichokes, raw & pickled mushrooms, confit yolk, wild rice
I’m usually not a fan of artichokes but my god, the chef turned this lovely, fluffy almost meringue-like texture that contrasted so beautifully against the unexpected crisp of the wild rice. The beef tataki itself was so perfectly seared with a light citrus distinction.
Roasted charisma potatoes, garlic & herbs
Have you guys seen the video “My life is Potato?” No? Go watch it now, it’s the closest thing you’re gonna get to an explanation of my life for potatoes. The garlic flavour was so rich, sinking deep into the potatoes… mhhhmmmmm.
Steamed greens with chilli, crushed ginger
Some simple greens to help cut down the carbs (lol)
TWICE COOKED TINDER CREEK DUCKLING Warm brassica salad with smoked almonds, salt and milk paste, fermented nasturtium
I’m often scared to order duck at a restaurant in fear that it will come out dry but I’m so glad this wasn’t the case – almost made me feel silly for thinking it would. The duckling was extremely moist, extremely rich in flavour. The salad was perfect for soaking in all the flavour.
SEARED JOHN DORY FILLET Smoked storm clam escabeche, sweet white onions, caramelised witlof, shaved fennel
Oops, I found Dory? We were feeling a bit adventurous to order the fish main and we weren’t disappointed. It was cooked well to the core and generally enjoyable, but sadly nothing out of the ordinary.
Hot coconut and spiced pineapple soufflé with rum & pineapple gelato, young coconut salad
If you know me you’d know that I absolutely love everything coconut so I couldn’t turn this down. This was definitely a tribute to a pina colada so what’s to complain about a classic cocktail-turned dessert. The pineapple sorbet was tangy, contrasting perfectly against the sweet soufflé.
O Bar and Dining
Level 47, 264 George Street,
Sydney, NSW 2000
Katrina dined as a guest on behalf of 2 Hungry Guys