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Tuesday 18 June 2024

Leading chefs aim to make sweet music with special Opera House dinners


Four of Australia's most prominent chefs will be hosting a series of special dinners at Sydney Opera House during August. 

Chefs of the House is a new dining experience starting on August 1 and featuring the four chefs who already pan handle at the Sydney icon. 

The four acclaimed Opera House chefs - Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) will each host two intimate shared-table dinners in one of the Opera House’s unique venues.

As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s theme will complement the dining experience.

Sounds like fun. Sounds expensive. 

Peter Grutt, general manager of food and beverage, says: "At the Sydney Opera House, we're passionate about providing locals and visitors with extraordinary one-of-a-kind experiences - whether that’s on the stage or the plate.

“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.

“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”

Each Chefs of the House menu will feature a signature dish that will also be available at their respective venues at the Opera House throughout August.

Winter Harvest Symphony from Danielle Alvarez (Yallamundi Rooms culinary director) will run on August 1-2. It will be an ode to the art of seasonal gastronomy with matched wines selected by sommelier Louella Mathews. 

Dreamtime by Mark Olive will run on August 8-9 will fuse native ingredients with contemporary cooking techniques and music from First Nations performers Marimayi. 

The Icons of Bennelong with Peter Gilmore will be held on August15-16 and will explore 50 years of Bennelong menus, showcasing premium Australian produce with paired fine wines. 

“It's an absolute honour to represent Bennelong and our incredible team for Chefs of the House," says Gilmore. 

The final dinners will be Ocean to Table by Matt Moran on August 29-30 with chef Moran reimagining the ‘Paddock to Plate’ philosophy he helped pioneer in Australia. The menu will be built on sustainably and locally sourced seafood served on bespoke plates glazed with crushed mollusc shells from third-generation ceramicist Sam Gordon.

“I’ve curated a menu that features some of my favourite seafood from around Australia," Moran says.

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