Celebrated Indigenous Australian Chef Mark Olive is set to open a restaurant inside the iconic Sydney Opera House.
Mark Olive, a celebrated Indigenous Australian chef, and proud Bundjalung man, is set to open a brand-new restaurant, Midden by Mark Olive, at the iconic Sydney Opera House on Tuesday 4th July. This venture, operated by the esteemed Doltone Hospitality Group, brings a fresh and vibrant vision to the Opera House’s renowned lineup of bars and restaurants.
Midden’s Ambassador Chef, Mark Olive, will curate an extraordinary culinary experience that showcases his Indigenous Australian heritage, placing a spotlight on native Australian ingredients. Prepare to embark on a gastronomic journey like no other, with a menu focused on locally sourced produce, from wattle seed and bush honey to saltbush and succulents.
Guests dining at Midden can expect seasonal menus bursting with vibrant flavours, inspired by the rich tapestry of traditional Indigenous cuisine. Indulge in enticing entrees like damper bread infused with native herbs, accompanied by whipped eucalyptus butter. For the main course, savour exquisite dishes such as blue gum-smoked barramundi, wallaby shanks braised in bush tomato, and quandong-glazed chicken stuffed with warrigal greens. And for a truly elegant harborside brunch experience, matinee high teas will be served on Wednesdays and weekends, offering a delightful selection of treats.
Chef Mark Olive shared his excitement about opening Midden at the Sydney Opera House, stating, “Opening a restaurant at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true. I could not be prouder to follow in the pioneering footsteps of leading Indigenous Australians like Rhoda Roberts, Justine Saunders, and Stephen Page who have brought incredible First Nations storytelling to this place over the past 50 years.” His aim is to provide guests with a taste of the millennia-old history and inspire them to explore vibrant native ingredients in their own cooking endeavors.
Jade McKellar, Sydney Opera House Chief Customer Officer, expressed enthusiasm for the collaboration, remarking, “We’re excited to welcome celebrated Indigenous Australian chef Mark Olive and Doltone Hospitality Group on board. Together, they will deliver an inspiring new dining experience that embraces Australia’s distinct and diverse native produce within one of the most iconic settings in the world.” Midden by Mark Olive aims to celebrate the rich heritage of Australia’s First Nations and contribute to the Opera House’s mission of inclusivity and cultural appreciation.
Midden will be open daily for lunch and dinner, with the added delight of matinee high teas served every Wednesday and on weekends. Find out more here.