THE CHEFS OF THE OPERA HOUSE ANNIVERSARY SIGNATURE DISHES
OPERA KITCHEN - CLOUDY BAY FISH CO.
Snapper and Prawn Pie
A tireless advocate for sustainable fishing practices, Chef John Susman ensures his food is driven by seasonality, regionality and availability. As for the ingredients of his Signature Dish, “The snapper is genuinely regarded as one of the premium finfish in this country so that makes it a worthy base to this special event dish. And the royal red prawns we use, from Wollongong, are another highly regarded local product. Both are iconic ingredients to New South Wales, just as the Opera House is an iconic location to Australia.”
OPERA KITCHEN - KENJI
Grilled Oysters with Scallop, Crab & Flying Fish Roe
When Kenji Nishinakagawa takes a rare pause from wielding his 150-year-old sushi knife at his eponymous sushi and sashimi bar, he stops only long enough to flick his eyes in appreciation at the view. “What does it mean to be part of the Opera House?” he deadpans slowly, gesturing towards the glittering panorama. “Well, apart from it being such an icon, it’s a pretty nice place to work.” One of Australia’s foremost sushi artists, Kenji has turned to another local institution for his signature dish, the oyster – grilled and served with a combination of sweet and salty ingredients.
OPERA KITCHEN - MISSCHU
MissChu’s Tasting Plate
Known for her powerful personality and prodigious talent, MissChu proprietor Nahji Chu celebrates alongside the Opera House as she commemorates her own highly significant 40th anniversary - 1973 was the year her family arrived in Australia as Laotian- Vietnamese refugees. The favourites for the MissChu Tasting Plate, including four main fillings: egg omelet with avocado and the sweetness of caramelised onion; satay chicken and coconut; tiger prawn and green mango; and the earthier organic tofu with shimeji and enoki mushrooms.
Above all, Opera Bar is a place of celebration and sharing – whether it’s a round of cocktails for a friend’s birthday, a preperformance platter or simply a salute to the glory days of summer. Their signature tasting plate comprises of entrée-sized savoury morsels that on a given day might represent the culinary styles of Italy, France, Japan and Morocco and reflect the best of what’s available locally and in season. A typical array might include crab croquettes, roast pork belly with celeriac and braised king mushroom buns with miso mayonnaise.
Chandon Sparkling High Tea
Served outdoors underneath the Opera House sails, fresh, contemporary and pretty as a picture, chef David Benke expresses, “the high tea is a work of precision and elegance, with every little element contributing to an eyecatching, memorable and iconic experience.” Much like the Opera House itself.
Mini cupcakes, petit fours and colourful hand-piped macarons sit on the cake stand’s top tier, while homemade scones with jam in the middle and four different kinds of sandwiches line the bottom, all paired with a range of teas and a glass of bubbly. Bookings are essential.
Headed up by Matt Moran and Peter Sullivan, ARIA Catering is all about the wow factor. Whether it’s catering for 6500 guests at New Year’s Eve, or a private function in the Drama Theatre. ARIA Catering can offer an elegant sit down lunch or dinner or something more relaxed and specialises in individually tailored food installations. ARIA Catering offer a signature event for the momentous 40th Anniversary of The Opera House. Book your event today and receive your complimentary 40th Anniversary Signature Dishes from our Iconic Chefs recipe book.
* The limited edition Anniversary Signature Dish Recipe Book is available when dining from the Signature Dish menu from 1 - 31 October 2013 . Strictly available while stocks last. Not available with Opera Bar Signature Cocktail.