Just open: Matt Moran re-launches Opera Bar Sydney

The bar with one of the best views in the country has kicked off summer with a massive overhaul.

Overseen by Matt Moran and the Solotel hospitality group, the new Opera Bar features a charcuterie room, raw bar, and a smart new look of timber and brass.

Noosa Spanner Crab $28 (Picture : Opera Bar)

There's a strong focus on seafood and you can perch at the raw bar for gin-cured Petuna ocean trout ($20) or settle in and order from the shellfish selection.

There's Hervey Bay scallops (six for $22) and Noosa spanner crab ($28 each). Or for the big spenders (or groups) a $150 seafood platter. It includes scallop and crab plus oysters, Yamba king prawns, Moreton Bay bug, South Australian lobster, and a scampi ceviche.

"I love the idea of fresh seafood on the water," says Moran. "Whether it's raw fish, crustaceans or freshly shucked oysters. Having a glass of bubbles or rose, or a cold beer with seafood on a nice sunny day, to me, there's nothing better."

If you do want to enjoy some oysters on the harbour, Opera Bar is now a much more comfortable place do it than it was a few months ago. Timber-slatted benches line the foreshore and there's new shade structures providing shelter from the sun. Small tables provide a place your semillon, cold-pressed juice, or lamb kofta.

Moran is equally excited about the new charcuterie room where a glass-walled meat larder exhibits bresaola, prosciutto, and salami. The meat is sliced to order and sourced predominantly from Victor Churchill butcher.  

The all-day menu has been designed by Moran and will be executed by head chef Leena D'Onofrio. It features grass-fed sirloin from the Moran family farm ($32), a salad of hickory-smoked duck breast with watercress, currants, and almonds ($24), and a share-plate of slow-cooked lamb shoulder with 'Queensland Blue' pumpkin and green beans ($66).

A cafe component will open in February and serve breakfast and lunch seven days a week.

"I want to do really good jaffles and paninis," says Moran. "Plus house made birchers, toasted mueslis, some takeaway stuff."

The new venue includes interior and exterior seating for 700 people.

Source : Good Food  The Callan Boys  December 11th 2014