Opera Bar is almost always slammed. Mostly with tourists – those already seated and more who are scouting a table. And who could blame them? The open-air, waterside dining space is one of the greatest spots to take in Sydney, with unparalleled views over our harbour as it fizzes with ferries, across to our staggering bridge and up at those smooth white sails.

Applejack, the group behind Rafi , Forrester’s , The Butler and more, operates the venue.

The team is big on keeping NSW producers at the front of the menu. A picnicky antipasto platter includes mortadella made in Kogarah, just a 17-kilometre drive away; mozzarella made in Auburn; Westmont pickles and olives, made 100 kilometres south of Sydney; and house-made bread. A retro tiger prawn cocktail arrives with Marie Rose sauce and a zippy house hot sauce made together with The Fermentalists.

There are fresh salads, fish’n’chips and a swordfish steak that arrives striped from the grill, dressed in salsa verde. Pizzas use long-fermented dough, with the rounds topped by Pino’s soppressata or mortadella, maybe, and that same Auburn-made mozzarella. From 10pm till late there’s a supper menu, ripe for post-show dining.

The venue seats around 700 for lunch and dinner every day of the week with brunch on weekends.