By Marie-Antoinette Issa.
Set against the glittering expanse of Sydney Harbour, with the sails of the Opera House as its backdrop, Opera Bar - and its sister venue, House Canteen - is a postcard-perfect peek into the crown jewel of the East Coast.
However, even icons are not immune to an occasional upgrade - and this destination is no exception, recently reopening under the stewardship of Applejack and marking a new chapter for one of Australia’s most celebrated seaside venues.
Known for crafting some of Sydney’s most iconic dining destinations - including The Butler, RAFI, Forrester’s and Bopp & Tone - the Applejack aim is to bring its signature creativity and community-driven ethos to the heart of the harbour city.
At the centre of this transformation is Applejack Culinary Director, Patrick Friesen, driving a vision that reimagines both spaces with fresh menus, live music and a renewed focus on the city’s culinary culture.
The new Opera Bar menu celebrates the very best of local NSW producers - from Tiger prawn cocktails paired with a signature collaboration hot sauce, to grilled swordfish with roasted tomatoes, salsa verde and saffron aioli and the quintessential cheeseburger, elevated with Westmont pickles and housemade sauces.
Wood-fired pizzas crafted with long-fermented dough made from sustainably grown Tamworth wheat round out the menu, bringing bold, fresh flavours that reflect Sydney’s rich culinary tapestry.
"Sydney is the most delicious city in the world,” says Patrick. "Our focus is on the people who make it so - the oyster farmers, artisan cheesemakers and growers who define Sydney’s food culture. Every dish tells a story about this city and its incredible local producers.”
Music is woven into the Opera Bar experience, seven nights a week, thanks to a collaboration with Arts-Matter. The program ranges from relaxed afternoon acoustic sets to vibrant evening performances, complementing the world-class shows happening steps away in the Opera House.
The vision is for Opera Bar to serve not just as a dining destination, but as a cultural extension of the Opera House itself - a place where Sydney’s energy comes to life.
The Applejack touch extends beyond food and music. Refreshed spaces, thoughtfully designed staff uniforms from local brands Good Sock, Cargo Crew and Volley and upcoming refurbishments signal a commitment to both style and substance.
House Canteen will soon debut new breakfast and lunch offerings, from classic bakery items to Pan-Asian inspired dishes like coconut chicken curry and grass-fed beef brisket rendang, further showcasing the breadth of Sydney’s culinary talent.
Co-founders Hamish Watts and Ben Carroll say the team is thrilled to take on the iconic harbourside venues. "We’re honoured to be custodians of the Lower Concourse spaces and can’t wait for guests to experience the passion and care we’re bringing to Opera Bar and House Canteen. Our aim is to elevate the visitor experience and celebrate Sydney’s unique culture through food, music and design.”
With millions of visitors passing through the precinct each year, Opera Bar and House Canteen remain central to Sydney’s harbourside lifestyle. Applejack’s stewardship promises a bold new era - one that honours the venue’s storied history while embracing the city’s vibrant, ever-evolving food and cultural scene.
It’s a place to meet, eat, drink and soak in the magic of Sydney Harbour, the Opera House and everything that makes this city so undeniably iconic.
