Matt Moran’s signature plant-to-plated philosophy is coming to Opera Bar for a series of pre-theatre dinners.

Iconic Woollahra diner Chiswick is taking up residence on the Harbour for August. The Chiswick x Opera Bar Pre-Theatre Experience brings the renowned plant-to-plated ideology to Opera Bar for the first time. Theatre guests and those alike can dine on a menu by Matt Moran, executed by Opera Bar’s executive chef Fernando Sanchez and his team.

“Bringing the planted-to-plated magic of Chiswick to Opera Bar under the sails of the Sydney Opera House is something a little different and fun for theatregoers,” says Matt. “We’ve curated a menu that highlights many of Chiswick’s most popular dishes to enjoy with table service right here in one of the best locations in the city.”

The experience begins with a glass of sparkling Chandon Rosé on arrival, alongside a selection of shared starters. Expect Sonoma sourdough with tomato butter, barra-masalata with vegetable chips, and beef tartare with pickled king brown and crisps. From there, you’ll have a choice of three mains: rigatoni with roasted tomato and salted ricotta pangrattato; pan-roasted snapper with fennel and sauce gribiche; or roast chicken with braised brassicas and Jerusalem artichoke. To complement the mains, there’ll be slow-roasted pumpkin with pepita and maple, plus butter lettuce with a fresh herb vinaigrette. The menu is priced at $80pp and will be hosted in Opera Bar’s cosy indoor space.

This exciting pop-up series runs from the 5th-29th August, Monday to Thursday from 5pm. Sitting times may change to align with Sydney Opera House show times but will always be pre-theatre. This is the first time dinner bookings have been taken at Opera Bar! Bookings are now open, and due to limited availability, it is recommended that you book ahead. Find out more and secure your spot here.

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