SAVOUR SYDNEY

A celebration of Sydney food culture and Australian produce

 

 

We're proud to present Opera Bar's first one-day festival spotlighting Sydney and NSW's thriving food & drink scene, with a special focus on the native ingredients that make Australian cuisine so unique. 

 

Saturday 3 May will see a top line-up of food and drink vendors, including leading restaurants from Matt Moran, whipping up festival-only menus; plus an insightful talk on indigenous ingredients from Matt Moran and First Nations plant nursery Indigigrow, whose edible flora have inspired many of the dishes.

 

Pre-purchased tickets include four snacks from a selection of the festival dishes from our food vendors, plus a welcome drink from Opera Bar; book yours at the link below. 

 

Walk-ins are always welcome too, with food & drink from the stalls' general festival menus available to purchase on the day. 

 

Find the full line-up below and look out for further announcements. 

GET TICKETS

Aria

Aria combines the finest ingredients Australia has to offer at one of Sydney’s finest dining experiences, retaining two Chef Hats for 2025. A chance to experience Executive Chef Tom Gorringe's culinary mastery paired with native ingredients in snack form. 

 

Menu

K’gari spanner crab, cucumber, lemon cream, karkalla & flatbread  $16

Mountain peppered Wagyu brisket, section 28 cheese, house made brioche  $18  

 

Pine mushroom & smoked cheddar tart, truffle, sea celery $15*

Wattleseed canelé $8*

 

*Ticketholder menu 

PS40

PS40 is a stalwart of the Sydney Bar scene.  A unique cocktail bar with a culinary influence infused into its drink philosophy, catch their take on Australian flora on the Harbourside. 

 

Menu 

 

Bizzarro x PS40 Yuzu and Strawberry Spritz $18

 

Glady's Gimlet $24

Never Never Triple Juniper Gin, makrut and lime zest, fresh lime juice

 

Slow and Low $24

Never Never Triple Juniper Gin, slow-cooked quince soda, cinnamon myrtle, elderflower stalk, lemon 

Never Never Martini Bar

Never Never Gin Distillery Co., crafters of some of Sydney's finest gin; and, by extension, finest martinis, will be popping up with a selection of cocktails with twists from native ingredients. The perfect partner to explore the festival with.

 

Menu

Mini Martinis $12 
  

TJ Martini

Never Never Triple Juniper, vermouth, native thyme, lemon oils 
 

Pacific Martini

Never Never Oyster Shell Gin, vermouth, karkalla 
 

Gibson

Never Never Triple Juniper Gin, Junmai Sake, pickled saltbush

 

Mini Martini Flight $33 

Chiswick

Chiswick is the original garden-to-plate restaurant and the vanguard of championing locally grown ingredients and Australian producers. With a new Head Chef, Samuel Rozsnyoi, at the helm, come down for a taste of the new chapter at Chiswick celebrating home-grown ingredients.  

 

Menu

Beef tartare, pumpkin & mountain pepper panisse, comte  $12

Slow roasted lamb roll  $18

 

House smoked stracciatella, caponata, saltbush & endive $12 *

Cinnamon myrtle custard tart $12 *

 

*Ticketholder menu 

Hey Rosey

Hey Rosey has made waves on the famous Orange food & drink scene and brings to Sydney their hyper-local take on food and wine, championing local products and producers.

 

Menu

Food

Farmer Doug's midnight pearl potato, Second Mouse Cheese Co. quark, bottarga, green onion  $10

Tilda Chianina beef tartare, burnt eggplant, fermented chilli, buckwheat, Block 11 lettuce  $17

Gnocco fritto, Second Mouse Cheese Co. 'Maurice' custard, house cured pork   $13*

 

*Ticketholder menu

 

 

Wine

 

2021 De Salis Pinot Noir   20 | 33 | 29

2023 Clark Rose  15 | 26 | 70

2024 Samantha May Syrah  17 | 29 | 80

2022 Canobolas Chardonnay  25 | 43 | 120 

Mt Yengo Wines

Mt Yengo Wines was created to bring the values of the First Nations People of Australia and fuse them with the technology and quality from our newest inhabitants to create not only a winery, but a community that values bridging the cultural divide, instilling cultural understanding, embracing reconciliation and diversity. Not to mention excellent wines. 

 

Menu

NV Sparkling 14 | 70

2024 Sauvignon Blanc 14 | 65

2024 Pinot Gris 14 | 65

2022 Shiraz 14 | 65 

Rekōdo

A nod to Japanese listening rooms, Rekōdo (Japanese for 'record') blurs the line between food, drink and music. Think a sprinkle of Japanese inspiration, a pinch of Australian native ingredients plus a healthy dash of creative cooking from Head Chef Rhys Watson-Lamb. 

 

Menu

Spicy tuna taco, aji amarillo, nori, chives, native ginger  $15

Crispy pork belly baos, cashew hoisin sauce, yuzu mustard, cabbage, pickles  $16

 

Watermelon sashimi, tamari, wakame, pickled ginger, karkalla $12*

Native strawberry gum sando $12*

 

*Ticketholder menu 

North Bondi Fish

North Bondi Fish is on a mission to champion Aussie, in particular lesser-known seafood, with accessible, delicious takes on classics and plenty of fun thrown into the mix. 

 

Menu

Chris Bolton snapper crudo, apple, yuzu, sesame, native thyme  $28

Daily caught sashimi, native oregano and pickled native ginger  $16

 

Taramasalata, sea celery, pita bread, salmon roe $12*

Smoked Spanish mackerel tostada, avocado, cucumber $12 *

 

*Ticketholder menu