Opera Bar Sydney reopens on 6 November under Applejack
A deep green redesign by Luchetti Krelle, an all-electric kitchen and a four-section menu built on suburban Sydney producers replace the harbour bar's blue nautical look.
Opera Bar Sydney reopens on Friday 6 November after a redesign by Luchetti Krelle and a new menu from Applejack Hospitality, the group that took over the Sydney Opera House's harbourside venues a year ago. The bar will trade seven days a week from 11am until late, according to Applejack.
The renovation retires the blue nautical look that defined the bar for two decades. The interiors are now deep green, with new internal and terrace bars, new furniture and lighting, and an all-electric kitchen. Arts Matter will programme live music every night.
A market kitchen built on Sydney suppliers
The harbour view was never the problem; the new Opera Bar bets on the suburbs behind it.
The food, developed by Applejack culinary director Patrick Friesen and precinct executive head chef Daniel Cooper, is split into four sections: Asian, Middle Eastern, a dedicated pizza kitchen and modern Australian classics. Each section is served on plates by potter Sam Gordon, with its own coloured rim.
The named dishes lean on suburban producers rather than imports: pork spring rolls from Banh Mi Bay Ngo in Bankstown, falafel from Bondi's Basta with amba and pickled turnip, mozzarella made by La Stella in Auburn, a prawn pizza with miso, Calabrian chilli and roasted shellfish oil, and Sydney rock oysters from Rock Oyster Depot with mignonette and The Fermentalists hot sauce. The fish and chips come in a Young Henrys Newtowner beer batter. "Sydney is the most delicious city on earth," Friesen said in the announcement. Applejack has not published prices.
What changes behind the bar at Opera Bar Sydney
The drinks list, run by group beverage manager Matt Johnson and precinct beverage manager James "Rusty" Russell, is led by New South Wales: beer from Young Henrys, Stone & Wood, Hawke's, Mountain Culture, Yulli's and Heaps Normal, and wine from the Hunter Valley, Orange, Mudgee, Tumbarumba and the Canberra District, with Champagne and Provence rosé as the exceptions. The cocktails include a Hugo Spritz with Papa Salt Coastal Gin and a Cheeky Lamington with coconut tequila and white chocolate, topped with a Tokyo Lamington, a nod to the classic lamington sponge.
The reopening closes the first year of a 10-year contract. Applejack, co-founded by Ben Carroll and Hamish Watts, won it through a NSW Government tender that began in September 2024, ending Solotel's 24-year run at the Opera House with chef Matt Moran. Applejack took over Opera Bar in September 2025 and opened the all-day Winnie's next door in July.
Well-known Australian bars do close: in Melbourne, Byrdi closed after six years. Opera Bar Sydney has the view on its side; the new menu bets on the suburbs behind it. Opera Bar and Winnie's mark the end of the works with a joint celebration from 6pm on 10 November.
