Opera Bar

Chef Matt Moran (Aria at Circular Quay) teams up with Opera Bar operators Solotel for a bar with an unrivalled location.

The honey-coloured wood interiors, lighting and brassy finishes create a bright and open place from which to take in that famous Harbour Bridge view. The design is a collaboration between Solotel’s creative director Anna Solomon, architect Chris Grinham (of Humphrey + Edwards) and interior designer, Nina Maya. It includes a pop-up Japanese sushi and saké bar, serving fresh hand rolls and saké cocktails.

There is a range of fresh Australian seafood, used in dishes such as a Ling fish burger and a hot-and-cold seafood platter, and lots of different specials.

The venue seats around 700 (pre-Covid capacity) for lunch and dinner every day of the week with brunch on weekends.

The menu is relaxed and accessible with Hawkesbury River oysters with ponzu, whole roast chickens, slow-roast lamb shoulders, a range of sophisticated bar snacks, pizza and beer-battered flathead. There is a comprehensive Australian wine list and a tidy selection of signature cocktails including a new twist on an old classic; the Sydney Sling, a peach and pear sour or a summer garden cup with Pimm’s and strawberries. Live music is a regular feature.