After sell-out sessions in 2016 and 2017 the Taste of the Opera House – a progressive degustation tour of the Opera House’s restaurants – is back.

The journey starts with a drink. Under the guidance of the Opera Bar’s staff, diners will learn how to make a Sydney Sling, a refreshing cocktail of Four Pillars Gin, St-Germain elderflower liqueur, fresh lime juice, mint and smoked lemonade by PS Soda, made in-house at PS40, a small bar on King Street in the CBD.

Then it’s on to an open-air sushi masterclass at Opera Kitchen to learn how to roll, shape and slice assorted nigiri, sushi and sashimi. It includes a glass of saké and of course views of the harbour. For mains, walk the couple metres to Portside, where executive chef Daniel Stewart will prepare roast lamb rump served with a spiced pastie of goat’s curd, tomato, tarragon and green olive. The meal will be matched with two NSW wines.

To finish, head underneath the Opera House sails for a Bennelong signature dessert. The food at the fine-dining restaurant is by one of the country’s best chefs, Peter Gilmore (also of Quay; his crème caramel vs mille-feuille is a heavenly mess of crème caramel, crunchy caramel shards and a light panna cotta. It’s been paired with a butterscotch and spiced apple Old Fashioned, which is served in a cloud of sweet spice smoke.

"Whether you’re a Sydneysider or international visitor, food brings us together and is a fantastic way to explore a city. Wining and dining around the Opera House showcases the best in our local food, history and views all in one afternoon” says Nicola Brandon, Sydney Opera House Head of Tours.

There’s a maximum 10 guests per tour, making for an intimate, behind-the-scenes look at the kitchens that operate at the city’s most famous building. Time permitting, the tour will also allow visitors to stroll through the Opera House and peek behind the stage curtains.

The Taste of the Opera House tours are monthly (August 5; September 9; October 7; November 4; December 2) from 10.45am to 2.30pm. Tickets are $295 per person.

More information here.