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 dedicated raw seafood bar as well as a separate charcuterie room complete with a display of hanging cured meats.
There is a range of fresh Australian seafood and lots of different specials. The charcuterie bar is done in collaboration with Victor Churchill and there is imported jamon from Spain.
The venue seats around 700 for lunch and dinner every day of the week with breakfast 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 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 will is a regular feature there is a stand-alone cafe – Café at Opera Bar.
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