Jade McKellar, Sydney Opera House director of visitor experience, said, “Food is such an important part of Australia’s culture and lifestyle. It is central to so much of what we offer at the Opera House.
The Sydney Opera House’s first-ever degustation tour, Taste of the Opera House, takes foodies on a three-hour guided tour of the Opera House’s restaurants and bars.
Bringing together the best of Australian food and culture, the new gastronomic experience includes:
• Cocktail-making at Opera Bar with a top mixologist, followed by a seafood and charcuterie tasting at the popular Raw Bar and Meat + Cheese Room;
• A Japanese sushi-making masterclass at Opera Kitchen to learn the tricks of the trade from one of their top chefs, where guests will have the chance to enjoy their creations with a glass of sake;
• Specially prepared lunch menu from Portside Sydney’s ‘hatted’ head chef Lauren Murdoch, including paired wines showcasing local winemakers; and
• A signature dessert and theatrical cocktail experience at Peter Gilmore’s Bennelong, skilfully served and hosted by bar manager Aaron Gaulke.
Jade McKellar, Sydney Opera House director of visitor experience, said, “Food is such an important part of Australia’s culture and lifestyle. It is central to so much of what we offer at the Opera House.
“More than 450,000 people now take a tour of the Opera House each year. Taste of the Opera House takes them behind the scenes of our celebrated restaurants for the first time to experience the drama and theatre of food while delving into the history, architecture and insider stories of this world-famous cultural icon.”
Taste of the Opera House runs once a month on a Sunday (dates vary) from 10:45am to 2:30pm for a maximum of 10 guests. Tickets are A$295 per person.