Four acclaimed chefs are coming together to headline the Chefs of the House program, a new initiative from The Sydney Opera House.
Come August, Matt Moran, Peter Gilmore, Mark Olive, and Danielle Alvarez will host two dinners each at the iconic Sydney venue.
The meals will be complemented by 270-degree projections and live music performances that go hand in hand with the dishes created by the chefs.
“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies,” says Peter Grutt, general manager of food and beverage.
“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”
Danielle Alvarez’s menu revolves around winter produce, with the chef working closely with makers to inform her dishes that will be served on 1 and 2 August.
“Sharing the stories of the food and the farmers inside a venue as magical as the Sydney Opera House makes the evening all the more special,” she says.
Mark Olive is up next from 8-9 August, with his series named Dreamtime which will see the chef champion native ingredients prepared with contemporary cooking techniques.
First Nations performers Marimayi will share stories of their ancestors during the evenings, using traditional sounds of country with a blues and folk element.
Peter Gilmore will honour 50 years of Bennelong on 15 and 16 August, presenting some of the restaurant’s most iconic dishes that will be enjoyed to a soundtrack of live jazz.
“Bennelong restaurant and the Sydney Opera House are located on a site steeped in a history of communal eating and telling stories,” says Gilmore.
“We’ll host our Icons of Bennelong dinners with the same approach in mind; with good food and good people together around a table.”
Matt Moran wraps the series up on 29 and 30 August with a reimagined approach to his signature ethos.
Ocean to Table will see the chef create a menu informed by locally sourced seafood served on bespoke ceramics crafted by Sam Gordon.
“Starting with a beautiful Western Australian blue swimmer crab crumpet and South Australian charred octopus, through to Skull Island prawns and then steamed Aquna Murray cod cooked in a delicious mussel butter with sea herbs …it’s Aussie seafood at its best,” he says.
And if you can’t secure a booking, each chef will select a dish from their menu to serve at their respective restaurants during August.
