Midden by Mark Olive

Midden by Mark Olive, an exciting new restaurant opens 4^th July at the Sydney Opera House, with celebrated Indigenous Australian chef and Bundjalung man Mark Olive at the helm. Operated  by Doltone Hospitality Group. Midden  will introduce a new vision to the Opera House’s current line-up of renowned bars and restaurants. Enjoy seasonal menus with vibrant flavours inspired by millennia of traditional cuisine, including entrées like damper bread infused with native herbs served alongside whipped eucalyptus butter. Main courses include blue gum-smoked barramundi, wallaby shanks braised in bush tomato, and quandong-glazed chicken stuffed with warrigal greens.

For an elegant harbourside brunch, matinee high teas will be served on Wednesdays and weekends. Midden by Mark Olive will offer diners and opportunity to enjoy this unique food celebrating Australia’s First Nation heritage, an  unique dining experience not to be missed.

Lunch and dinner daily.  High Tea Wednesday, Saturday and Sunday

Photography: Courtesy of Midden by Mark Olive