Chefs of the House Matt Moran
29 & 30 August 2024
During August four of Australia's leading chefs will curate and host a series of dinners in one of the Opera House's most exclusive, hidden spaces for a night of culinary delights.
As part of the Chefs of the House series, Solotel with chef Matt Moran will present Ocean to Table, a culinary experience that focuses on Australian produce and sustainability, and showcases Aussie seafood at its best.
| Date | Time |
| Thursday 29 August | 7.30pm |
| Friday 30 August | 7.30pm |
| Ticket | Price |
| Standard | $350 |
Your ticket includes snacks on arrival followed by a three-course dinner curated by Matt Moran and petit fours.
$8.95 booking fee applies per transaction
Prices correct at the time of publication and subject to change without notice.
The only authorised ticket agency for this event is Sydney Opera House. For more information about Authorised Agencies, see the frequently asked questions below.
Cancellation Policy
No cancellation charges apply if cancelled at least 30 days before the event date. Cancellations made after this time will incur the total price of the package.
Date Rescheduling
Requests to change the date must be made at least 14 days in advance and are subject to availability.
For further assistance, please contact our Reservation team at 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Run time
The duration of this experience is 3 hours. This includes includes snacks on arrival followed by a three-course dinner curated by Matt Moran and petit fours.
Event duration is a guide only and may be subject to change.
Location
Guests to meet at Opera Bar, located on Lower Concourse of the Opera House. Please enter via the escalators at the start of the site.
Age
This experience is for 18+ only.
Dietary requirements
This is a set menu. Dietary requirements can be accommodated if notified in advance. Please email tourismbookings@sydneyoperahouse.com once you have booked the experience with any requirements. Unfortunately, dietary requirements are unable to be accommodated on the evening.
Wheelchair accessible
For assistance, please contact our Reservations team at 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Find out more about accessibility at Sydney Opera House.
This is a set menu. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
Snacks on arrival
Spanner crab crumpet, cultured cream, preserved lemon and roe
South Australian charred octopus, fermented chilli
Entrée
Skull Island prawns, cucumber, buttermilk, lovage
Main
Steamed Aquna Murray cod, mussel butter, sea herbs
Dessert
White chocolate, matcha, raspberry, seaweed
Petit Fours
Kombu caramel
Blueberry and Olsson salt jelly
Paired with matching wines, non-alcoholic options available
*Please note menu items are subject to change depending on seasonality and availability.
This is a set menu. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
If you can no longer attend, please get in touch with our Reservation team on 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Matt MoranI’ve curated a menu that features some of my favourite seafood from around Australia.
Useful information:
Ocean to Table
Reimagining the ‘Paddock to Plate’ philosophy he pioneered in Australia, Matt Moran will treat guests to his specially curated Ocean to Table dining experience. From the mind behind the famed Opera Bar and House Canteen, Moran’s captivating philosophy takes inspiration from Australia’s vast coastline and the importance of food origin and sustainability.
The menu’s foundation will be built on sustainably and locally sourced seafood and wine, complemented by bespoke plateware glazed with crushed mollusc shells from third-generation ceramicist, Sam Gordon. Furthering Moran’s ethos, projections based on Dr Fiona Hillary’s ‘Reverberating Futures’ masterwork which features the lifecycle of bioluminescence will illuminate the venue.
Meet the Chef
With a career spanning over 30 years in the Australian food industry, Matt Moran has a plethora of awards to his name, TV shows, best-selling cookbooks and ownership of some of Australia’s most celebrated dining establishments. It’s safe to say that Matt Moran is an Australian food icon.
Matt is a true fourth generation farmer. With a rural upbringing on a classic Aussie dairy farm, he still runs a property in the Central Tablelands of New South Wales, which supplies beef and lamb to his restaurants. He was the pioneer of ‘paddock to plate’ philosophy in Australia and believes in the importance of everyone understanding the origins of the food being served on their plate.
Have a taste
The Opera House's four acclaimed Australian chefs will offer dishes from their Chefs of the House menu in their respective venues for the month of August. So if you can’t attend a dinner, just want a taster or want to keep going back for more, join us for a taste of the menu.
Matt Moran's spanner crab crumpets from the Ocean to Table menu will be available across Opera Bar throughout August. Walk-ins welcome or book at Opera Bar to secure your spot.
Plan your visit
Getting here
The Sydney Opera House Car Park, operated by Wilson Parking, is open and available to use. Wilson Parking offer discounted parking if you book ahead. Please see the Wilson Parking website for details.
Please check the Transport NSW website for the latest advice and information on travel. You can catch public transport (bus, train, ferry) to Circular Quay and enjoy a six minute walk to the Opera House.
The experience meeting point is at Opera Bar, located on the Lower Concourse of the Opera House. Please enter via the escalators at the start of the site.
Please arrive 15 minutes before your experience to allow sufficient time to proceed through security and to cloak any large bags.
In accordance with our venue security procedures, Opera House security will be scanning and checking bags under the Monumental Stairs, prior to entering the building. Bags will be scanned by an x-ray machine, and staff will wear appropriate personal protective equipment (PPE) when handling your belongings, such as gloves.
Where possible, please leave bags at home. If you bring a bag, those larger than A4 size will need to be cloaked. We're unable to store suitcases or large bags as we have limited cloaking facilities.
If you are going to be late for your experience please call our Reservations team on 02 8188 3734 for assistance.
Where possible, please do not bring bags to the Sydney Opera House. Bags larger than A4 size will need to be cloaked. However we can’t store suitcases or large bags as our cloaking facilities are extremely limited.
You can make a booking for up to 11 people though our maximum capacity per experience is 20 people. For capacity reasons the booking must be made by calling 02 8188 3734. Our Reservations team will assist with your reservation.
Dinner is a set menu. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
Visiting the Opera House
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Getting here
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