Long synonymous with pre-show dinners and after-work drinks, Opera Bar is now doing breakfast – it’s just added a weekday cafe to its offering. “We saw a great opportunity to use an underutilised area of our footprint,” says Opera Bar manager, John Gallas. “We’ve been open for breakfast on weekends for the past two years, so we knew there was a demand for [weekday] breakfast at the Sydney Opera House.”
The new cafe is along the Opera House lower concourse and has a variety of on-the-go and eat-in options. There’s a focus on healthy food, such as quinoa bircher with coconut and berries, cacao balls and house-made muesli bars. Cali Press 100 per cent raw, organic, cold-pressed juices line the fridge in an array of flavours. There are also seasonal muffins, croissants from Flour and Stone and Iggy’s bagels with fillings such as smoked salmon, cream cheese and capers, or leg ham, cheddar and tomato. Gallas recommends toast topped with fig, goat’s curd, mint and walnuts, served on rye, white or multigrain. Hot and cold brews are made using beans from Single Origin Roasters.
Despite there being countless city cafes, Gallas isn’t worried about the competition. “The public wants an experience, they can get just breakfast anywhere. This is breakfast with a side of Sydney.”