Midden by Mark Olive

Now open

On the Western Broadwalk

The land on which the Opera House stands is known as Tubowgule to its Traditional Custodians, the Gadigal. With its proximity to the water, the area was rich in resources, including oysters. The shells discarded by the First Nations people formed ‘middens’ located around Sydney Harbour.

Midden by Mark Olive is now open with celebrated Indigenous Australian chef and Bundjalung man Mark Olive at the helm.

Midden creates an exciting new culinary experience that draws on Mark’s Indigenous Australian heritage and heroes a produce-focused menu of native Australian ingredients – from wattle seed and bush honey to saltbush and succulents.

Midden is a new and exciting place for a memorable dining experience offering lunch, dinner and matinee high teas.

Opening hours

Menu

$-$$

Middens were vibrant communal spaces with food at their core.

Mark Olive, Ambassador Chef

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Location

Covid-safe information

Frequently asked questions

Mark Olive

Mark’s passion for fusing native food and culture with contemporary lifestyle cooking has led to a huge international profile specialising in gourmet Australian Indigenous cuisine. As a Bundjalung man, Mark’s family originated from the Northern Rivers region in NSW. Born in Wollongong he became interested in cooking as a child, watching his mother and aunts prepare meals. He trained under a European chef and has worked in a number of kitchens ranging from theatres, universities, health services, film sets and in a lá carte restaurants around the globe, before establishing his own successful business.

A produce-focused menu

Waiters serving the diners in the Bennelong restaurant at Sydney opera house.

Eat & drink

Bennelong Point has been a place for feasting and celebrating for millennia. So it's only natural that here at the Opera House, the entertainment jumps from the stage and onto the plate.

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