Sydney Opera House under fire for French wine deal

Sydney Opera House has found itself at the centre of a storm after signing a three-year promotional deal with Champagne House Pommery.

The taxpayer-funded venue has been criticised by a peak wine industry body for choosing to promote Champagne while local grape growers face oversupply crisis.

The NSW Wine industry has condemned the deal, calling it an insult to struggling local winemakers and grape growers at a time when the industry is facing its most challenging period in decades.

"The three-year partnership sees one of Australia's most iconic NSW Government supported venues turn its back on world-class NSW sparkling wine producers in favour of imported French Champagne," NSW Wine said in a media statement.

"The decision comes as NSW grape growers grapple with severe oversupply, with many pulling out vines and struggling to find markets for their fruit," NSW Wine president Mark Bourne said

"The partnership represents a missed opportunity to provide vital market access to local producers who are fighting for survival.

"While NSW grape growers face oversupply and struggle to find markets for their fruit, the Sydney Opera House - funded by NSW taxpayers - has chosen to import French Champagne instead of supporting our world-class local sparkling wine producers.

"This is an insult to the hundreds of families across our wine regions doing it tough, and it's a betrayal of the principle that NSW taxpayer-supported institutions should champion NSW businesses.

"NSW has sparkling wine producers from the Hunter Valley to Orange, the Southern Highlands and Tumbarumba to the Riverina, yet our own state institution has turned its back on them. Our winemakers don't need sympathy - they need customers, and our most iconic venue should be leading the way, not abandoning them when they need support most.

"The partnership creates the bizarre situation where international tourists visiting one of Australia's most recognisable landmarks will be served French Champagne while local producers struggle to survive."

Opera House CEO Louise Herron AM said she was "delighted with the new partnership" - a statement that has been met with anger by a local industry facing unprecedented challenges.

"While Applejack Hospitality's recent takeover of the Opera Bar has been a welcome return to showcasing local wines, this decision by the Sydney Opera House Trust undermines those efforts and demonstrates an outdated view of what taxpayer-supported venues should be doing to support local business," NSW Wine said

The decision follows the Art Gallery of NSW's partnership with Tasmanian producer House of Arras, raising serious questions about whether NSW's premier cultural institutions are committed to supporting the state's wine industry, the statement said.

"As we all strive to build more sustainable businesses, it's staggering that the Sydney Opera House feels proud and compelled to import sparkling wine from the other side of the world when it could be supporting businesses from any of our 16 wine regions," Bourne said.

"Taxpayer supported institutions have a responsibility to lead by example. This decision sends a terrible message not just to our industry, but to every NSW business that expects state venues to support local enterprise when it matters most.

"NSW Wine is calling on the Sydney Opera House Trust to reconsider its decision and demonstrate genuine commitment to supporting local producers during this challenging time for the industry."

* NSW Wine represents wine producers across the state's 16 wine regions, advocating for the industry and promoting NSW wines domestically and internationally.

Cruise is back with a bang - and new Australian flavours

 

A celebrity hangout that often boasts the best view in Sydney has reopened after extensive renovations.

Cruise Bar & Restaurant at the Overseas Passenger Terminal offers front-row views of the Sydney Opera House and ferries heading to Circular Quay has just reopened after months of work and boasts it is "arriving with a whole new look, feel, and flavour." 

A hangout for the likes of Kylie Minogue, Justin Beiber and members of Fleetwood Mac, Cruise has been reimagined by award-winning design firm Luchetti Krelle.

So think great vistas (except when a giant cruise ship is docked) a modern Australian menu, and cocktail list showcasing Australian native botanicals.

Head chef Han Chen (ex-Amare, Felix), says his new menu features dishes like bush tomato butter mussels, pan-seared Humpty Doo barramundi with macadamia cream, and confit duck risotto with butternut squash and crispy saltbush.

The Grande Cruise Seafood Tower showcases freshly shucked Royal Miyagi oysters, Australian prawns, scallop ceviche, and scallop mousse zucchini flowers.

The drinks list from Tom Bulmer (Margaret, O Bar, Jane) highlights creations like Lilly Flower with raspberry, lilly pilly, Casamigos tequila, and hibiscus, while the Afternoon Fashion reinvents a classic Old Fashioned with croissant-washed whisky and toasted wattle seed.



Taking over the top floor is Melba’s Rooftop, a new events space named for Dame Nellie Melba - and the namesake of a storied Australian cargo ship.

“Sydney has changed a lot in the past decade, but there’s always been a place for a venue like Cruise,” says general manager John Harvey. “It’s got history, it’s got views that stop you in your tracks, and now it’s got an elevated experience to match.

“We’ve carefully curated an offering that reflects Sydney’s evolving food and drink culture. From the menu to the design, every detail has been considered to create an experience that feels fresh, exciting, and uniquely Cruise.

"This isn’t just a comeback - it’s a statement, and we can’t wait to welcome Sydney back.”

For more details and to view the full menu, see www.cruisebar.com.au

Cruise and Melba’s are a part of the C!NC hospitality group. Discover more at c-inc.com.au.

Opera House to host International Women's Day events

Sydney Opera House will host a pair of events to mark International Women’s Day 2025.

The Trippas White Group will run The Pairing of Power: Women Revolutionising Food & Wine and Table Talk: All About Women Dinner.

These events, hosted within the iconic venue on March 8 and 9, will honour the creativity, resilience, and achievements of trailblazing women in food and wine.

Petra Orrenius, Chief Marketing Officer, Trippas White Group, said: “We are immensely proud to host these two exceptional events celebrating International Women’s Day at Sydney Opera House. 

"Both The Pairing of Power and Table Talk showcase the extraordinary talent and creativity of women in the food and wine industries.

"We hope these events not only highlight their achievements but also foster a sense of community and purpose, offering attendees the opportunity to experience extraordinary wines, delicious food, and breathtaking views while supporting causes that drive meaningful change.”

The Pairing of Power gathering will features a line-up of 15 female winemakers and industry innovators from across Australia. The ticketed event will see guests enjoy wine tastings from all 15 while enjoying live music, and canapes curated by the culinary director of the Opera House event venues, Danielle Alvarez.

Tickets are priced at $99, with a portion of proceeds supporting the Women and Revolution, an organisation that works to overcome barriers to gender equality in the wine industry.

Star power includes Nadja Wallington (ChaLou Estate), Kathleen Quealy (Quealy Wines), Gwyn Olsen (Henschke) and Corrina Wright (Oliver’s Taranga).

Tickets here: https://trippaswhitegroup.com.au/whats-on/international-womans-day/

Table Talk offers just 20 guests the rare opportunity to enjoy a three-course dinner with wine pairings curated by Alvarez, and sixth-generation member of the Henschke wine family, Justine Henschke.

See https://www.sydneyoperahouse.com/experiences/all-about-women-dinner

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.

For details: https://www.sydneyoperahouse.com/chefs-house

Indigenous food to take a starring role at Sydney Opera House

Indigenous chef Mark Olive is to open a new restaurant at the Sydney Opera House in July.

To be known as Midden by Mark Olive, the eatery will showcase the talents of the Bundjalung man, who will helm the venture.

Olive will create a menu that draws on his Indigenous Australian heritage and heroes a produce-focused menu of native Australian ingredients – from wattle seed and bush honey to saltbush and succulents, the press release says.

Midden by Mark Olive will replace Portside in the western foyers of the Opera House.

Seasonal menus will feature choices like damper bread infused with native herbs served alongside whipped eucalyptus butter and blue gum-smoked barramundi; wallaby shanks braised in bush tomato, and quandong-glazed chicken stuffed with warrigal greens.

Matinee high teas will be served on Wednesdays and weekends.

“Opening a restaurant at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true," says Olive.

"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.

"Of course, the land on which the Opera House stands was a gathering place for ceremony and culture for thousands of years before the building itself was ever conceived and I hope the menu we’ve created will give guests a real taste of that millennia-old history and maybe even inspire some to cook with our vibrant native ingredients at home too.”

Sydney Opera House Chief Customer Officer Jade McKellar said: "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 will be integral to the Opera House and all it stands for, and I can’t wait for our visitors and audiences to enjoy this unique food offering that celebrates our First Nations’ heritage.”

Midden will open daily for lunch and dinner plus for the matinee high teas.

For trading hours and bookings visit the Sydney Opera House website.

Image: Yazzen Omar

Let's dance: free performances at Sydney icons

You don't get much for free these days, but from this month until September free performance art will take centre stage with Performances on the Quay, a series of evening programs jointly presented by the Sydney Opera House and Museum of Contemporary Art Australia (MCA).

The performances are being supported by the NSW Government’s Culture Up Late initiative.

Using the Opera House and MCA Australia as their stage, five contemporary Australian artists will present artistic interpretations of the Sydney Harbour Bridge, the climate crisis, highlighting the spirit of street dance.

“More than ever, the world around us is rich with questions that art can help us make sense of," said Sydney Opera House Director of Programming Fiona Winning..

"These works respond to the physical site and our contemporary world by using movement, music and the spoken word to challenge ideas and spark imaginations. 

"I’m excited to see these innovative Australian artists reimagine the spaces around us in this fantastic collaboration with our neighbours at the Museum of Contemporary Art Australia."

Go behind the scenes at world-famous Sydney Opera House

The Sydney Opera House is one of the most recognisable buildings in the world - and a symbol of modern Australia.

Celebrating its 50th year, it is one of the world’s busiest performing arts centres, the nation’s premier tourism destination and an architectural masterpiece.

It is mark its 50th anniversary with a year-long season of special events and performances and today announced a brand new intimate tour, Hidden House, launching for a limited-run from June to October.

From pulleys to props, scenery to sound-checks, the new tour has been specially curated to open up more of the Opera House to locals and visitors, exploring never-before-seen areas of Australia’s most recognised building.

The tour will journey into back-of-house spaces including the Concert Hall’s world-famous organ - believed to be the largest mechanical action pipe organ in the world – the follow-spot lighting room, which puts a spotlight on world-class talent from Lizzo to The Cure, and the Joan Sutherland Theatre’s backstage lift, which carries up to twenty tonnes of set props for performances by Opera Australia and The Australian Ballet.

Intimate groups of just 10 people will be hosted by two Opera House tour guides, and - for the first time on an Opera House tour - stage and lighting technicians will share anecdotes of what it’s like to work in the landmark.

Following the tour, a leisurely high-tea brunch will be served at Portside restaurant, known for its sweeping harbourside views.

“The Opera House is more than just a piece of beautiful architecture. It is a living stage for culture, creativity and imagination," said Sydney Opera House Chief Customer Officer Jade McKellar. 

"During our milestone 50th anniversary year, we’re opening up our doors in new and exciting ways so that more people can experience the magic of the Opera House. With this brand new tour, we’re drawing the curtain back on the building’s thriving epicentre and the powerful stories that bring our icon to life every day.” 

"The new Hidden House tour complements the Opera House’s quintessential tour which is available in seven different languages, the Mobility Access Tour, the Architectural Tour, Taste of the House, a guided culinary adventure through all of the Opera House’s on-site bars and restaurants, and the Junior Adventure Tour, perfect for little explorers."

More information can be found on the Opera House website.

Images: Ken Leanfore 

Sydney Opera House turns back the clock

Sydney's famous Opera House will have fish and chips on the menu this summer with the opening of The Harbour, a pop-up eatery on the Opera House’s northern boardwalk.

The eatery will serve sustainably-sourced fresh seafood, chips along with takeaway classics like potato scallops, and one of the best views in Australia's biggest city.

Opening on Wednesday, January 4, The Harbour aims to transport visitors back to the retro 80s as it recreates the original seafood restaurant that operated in the same location from the late 80s to the early 90s.

The new pop-up - open for four weeks only - will pay tribute to the original eatery with chequered tablecloths, picnic tables and historical projections of the original restaurant.

Executive chef Lee Thompson says the menu will feature fish burgers, seafood platters and grilled prawns, while a picnic-ready takeaway menu is perfect for harbourside al fresco dining.

The bad news: the prices will not be those of 50 years ago.

“The Opera House precinct is a buzzing location over summer and we’re excited to introduce a new pop-up experience as part of our 50th anniversary program," says Sydney Opera House Chief Customer Officer Jade McKellar.

"The Harbour is a vibrant new eatery that brings together classic fish and chip fare with the striking harbour views of its northern waterfront location. 

"Along with our summer performances and renowned harbourside dining venues: Portside, Opera Bar, House Canteen and Bennelong, the Opera House is a must-visit summer destination for locals, visitors, theatre-goers and families."

The pop-up will run until February 3, operating Tuesday to Saturday from midday to 8pm.

Bookings are highly recommended, with some space reserved for walk-ins

See www.sydneyoperahouse.com/the-harbour to book.

 

Sydney Opera House adds new creative space

There are more reasons than ever to visit the iconic Sydney Opera House. 

The Opera House will open its new Centre for Creativity on January 4, 2022 - a space that has been purpose-built for hands-on creative experiences inside the building.

The new centre will increase year-round participatory performances, workshops and installations, in line with the Opera House’s commitment to engage new audiences on site, in schools, and in homes across Australia and the world. 

It is one of the final projects in the Opera House’s Decade of Renewal, funded by the NSW Government (who do occasionally get something right). 

“The Centre for Creativity will be a place for everyone to set their creativity free" says Opera House CEO Louise Herron. 

"We will offer programming and experiences based in design, engineering, dance, singing, storytelling and drawing to appeal to people of all ages, abilities and backgrounds - and, very importantly, they will reach people wherever they are." 

The Centre for Creativity’s inaugural program (January-March 2022) is curated by the Sydney Opera House’s Head of Children, Families and Creative Learning, Tamara Harrison and features a mix of free and paid activities that will go on sale to the public from Friday. 

It will open with House Warming (January 4-16) a free, tactile and participatory installation from award-winning Sydney artist Rosie Deacon, filling the space with a forest-like environment made of colourful, recycled materials. 

Adults, children and families will be able to explore, interact and add to the installation, creating a living site-specific work.

Not my scene, but there you go.

The centre comprises a larger room which can host groups of 50-60 for workshops and 80-100 people for seated experiences when at full capacity, and a second room designed for small group work. 

# Image: Daniel Boud