Sydney in Summer is just magical. The best time to be in Sydney would definitely have to be mid Jan to March. The Sydney Festival is on http://www.sydneyfestival.org.au/2011/ , the days are longer, warmer, the water is at least 25 degrees, wouldn't wish to be anywhere else in the world right now (*~^).
Next week, we are taking Bobby Brown (one of our best mates) for his birthday to see Coco Rosie http://www.cocorosieland.com/ at the Sydney Opera House which kicks of at 8pm. We are going to meet around 6pm to have dinner and drinks in the NEW Opera Kitchen just opened, for more information please visit http://www.sydneyoperahouse.com/Opera_Kitchen.aspx
The Opera Kitchen hosts some of Australia’s most innovative and celebrated food producers, chefs and sushi artists. It is located on the lower concourse of Sydney Opera House directly adjacent to Opera Bar.
It's an innovative idea, the menu was always restrictive at Opera Bar, now at Opera Kitchen next door, you can order from the cashier a huge selection of divine food from great eateries like Becasse Bakery, Charlie & Co Burgers by Justin North, Cloudy Bay Fish Co. by John Susman, Misschu by Nahji Chu and Kenji a Sushi Restaurant by Kenji Nishinakagawa. Simple process, order at the cashier, get a buzzer, grab a seat by the water (no bookings allowed), grab a cocktail and enjoy the view!!
Let's start with Charlie & Co. Burgers:
Justin North just continues his brand evolution and creates Charlie & Co Burgers, the first one in the new Westfield on Pitt Street and now at Opera Kitchen. Inspired by Charlie Nagreen, one of the original founders of the burger, the Charlie & Co. burgers celebrate the producer as a hero.
Already well known as chef and proprietor of Sydney restaurants Bécasse and Etch and as one of Australia’s most celebrated chefs, Justin North believes Opera Kitchen highlights everything that is so great about Sydney. All buns are baked fresh daily by the team of chefs at Bécasse. Highlights include the Wagyu & Co. Burger, The Federation Burger with seasoned Angus beef pattie and the popular hand-crafted Chilli Crab Burger.
Don't feel like a burger, then maybe some sustainable seafood by Cloudy Bay Fish Co:
Pioneered by John Susman, who has partnered with Isaac Piper of Cloudy Bay Clams to supply seafood straight from the sea to the consumer. John is one of the most renowned and respected seafood consultants in Australia. He is a passionate seafood advocate and a pioneer of sustainable fishing practices. Therefore The Cloudy Bay Fish Co. will feature sustainably caught seafood from the Marlborough Sound in New Zealand and a menu which delivers premium quality seafood in a contemporary, delicious form. Highlights include Pink Roasted Salmon from Marlborough, marinated with lemon and herbs, roasted on a cedar plank.The Fish Grill, the daily fresh fish grilled with olive oil, herbs and lemon, served with a watercress salad, tartar sauce and house fries - delicious and sustainable.
Ok - no Seafood, what about some Vietnamese?
MISSCHU By Nahji Chu has been inspired by the opportunity afforded to her in Australia and memories of her childhood in Laos, Nahji proudly represents Vietnamese food at Opera Kitchen - offering a range of exquisite handmade finger food and dishes using only the best and market fresh ingredients.
MissChu offers the best rice paper rolls and dumplings - yes husband, DUMPLINGS!! Some highlights include: Shanghai Pork Dumplings, Chilli prawn Vietnamese Rolls and Salads, Prawn and Scallop dumplings and more. Those who are already a fan of her tuck shop in Darlinghurst will be very excited to eat MissChu now on Sydney Harbour :) http://www.misschu.com.au/
What about some sushi?
In addition to all of the above (phew), there is also Kenji's Sashimi and Sushi Restaurant, which is the only section you can book. Complete Kenji menu can be found at http://www.sydneyoperahouse.com/uploadedFiles/Kenji%20Food%20Menu.pdf
What's that - the dessert stomach is empty???
Don't worry, Justin North has you covered. In addition to his burgers he has provided a list of incredible desserts, treats and breakfast/brunch items to enjoy. Highlights include: Toasted brioche with butter and fruit preserve, Pain au chocolate, Pineapple and Coconut muffin, Warm goat's cheese and onion on bread, Lamb and paprika sausage rolls, vanilla bean and passionfruit cheesecake - shall I go on?
I can't wait for next week!!! The full menu for Opera Kitchen can be found at: http://www.sydneyoperahouse.com/uploadedFiles/Opera%20Kitchen%20Food%20Menu.pdf
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