It’s difficult to find a more quintessential Sydney dining experience than
fish and chips on a glorious day at the Sydney Opera House.
Which would you prefer?
Cuddling up to a koala at Taronga Zoo and say “g’day mate”, slapping sunscreen on a sizzling summer day at Bondi beach or slipping another shrimp on the barbie with an icy cold beer in hand?
Whichever you choose, “you’ll have a time of your life in Australia” as Paul Hogan says.
It’s been a while since our last visit to the Opera Bar because the food has never quite wowed us as it should considering its idyllic location by Sydney harbour.
So on a glorious winter Sunday, I am at Sydney’s most iconic monument with Miss mh_legacy and Mysaucepan to check out Matt Moran’s new menu.
Opera Bar, Sydney Opera House
Yamba prawns, Moreton Bay bugs, Hervey Bay scallops and Noosa spanner crab are just a few temptations at the new raw bar and charcuterie room notwithstanding the new brass and timber look of the cocktail bar.
On a beautiful al fresco day, tables with majestic views of Sydney harbour are preciously rare though we manage to snare one through sheer luck.
Mysaucepan‘s Lady Lavender is sweet and zesty with raspberry, lemon, ginger beer, lavender and Beefeater gin.
Even on a winter day, nothing warms me up quite like an icy cold Little Creatures as we bask in this glorious Sydney sunshine.
As Paul Hogan says, “everyday is a good day in Australia“.
I often try not to take our beautiful city for granted.
Though Sydney chilled us with a cold snap in the last two weeks, I am thankful to a city that accommodates my T-shirt and cold beer on a winter day, let alone throwing in an orgasmic view for good measure.
The menu is kid-friendly and casual with bar snacks like chilli salt calamari ($16), jamon croquetas ($12) and bacon wrapped sausage ($12).
My margherita pizza is delightfully thin and crisp with slices of sundried tomato, bubbling hot mozzarella and fresh basil leaves.
Cone Bay barramundi fillet
Cone Bay is on Turtle Island in the Buccaneer Archipelago 160 km off the coast of north Western Australia. It is the only saltwater barramundi farm in Australia that produces spectacular ocean grown barramundi.
Mysaucepan‘s barra fillet sits on a pile of wilted kale and parsnip that seems more suited for summer than in the thick of winter. Especially when this root vegetable is at its best between autumn and spring, a warm parsnip puree would have been a better match with the soft, flaky barramundi.
The skin of this barra can be much crispier though compensated somewhat by deep-fried artichoke crisps. The fish is fresh and succulent with its unmistakable flavour that screams of the land downunder.
Beer battered flathead fillets
Miss mh_legacy has been pining fish and chips for the last two hours as we work up an appetite wandering around the Opera House, soaking up the sunshine and harbour views.
Four golden brown logs of beer battered flathead fillets are impossibly light and crisp even after they have cooled from a piping hot start.
Tartare sauce is not just an after thought when eggy rich mayo is studded with bits of tangy gherkin. A gentle squeeze of lemon juice completes an iconic dish at an equally iconic location.
“The chips are so crisp they are good enough on its own” she says.
Thanks to Miss mh_legacy‘s choice, we discover one of the best fish and chips in Sydney from someone who hails from Melbourne.
So dear readers, can you share with us your favourite fish and chips in Sydney?
Lower Concourse Level, Sydney Opera House
Sydney, New South Wales
Tel: +61 2 9247 1666
Opening hours: Monday to Thursday 8am – midnight, Friday 8am – 1am, Saturday & Sunday 9am – 1am.