By Bryce Hallett
The serenity of traditional Japan and the bustle of modern Tokyo come into vibrant play at the five dining areas on the harbour foreshore at his year’s Handa Opera on Sydney Harbour. Site designer Eamon D’Arcy is conjuring a panorama of Japan with traditional archways, lanterns, bamboo-lined exteriors, cherry blossoms and neon signage.
The Adina Garden Bar is the hip and happening meeting point before the opera and at interval for those wanting simple and tasty Japanese-inspired fare, including wok-fried egg noodles and Asian vegetables with sweet sesame sauce. It’s been designed by the Cave Urban collective.
Reflecting the pulse of modern Japan, the Northern Cantina provides a Japanese twist on tapas-style share plates with dishes such as BBQ Miso Salmon, Sticky Teriyaki Beef Ribs, Curries and Panko-Crumbed Arancini.
The Northern and Southern Terrace both offer inexpensive meal choices, including Chicken Katsu Burgers, Sushi Rolls, Salmon Teriyaki Salad and a sweet bento box. Sparkling and Oyster bars will be located throughout the site.
At the high-end, the signature restaurant Platinum Club (booking required) offers a sophisticated cocktail bar, awesome harbour view and a pre-opera dining experience that is as salubrious as it is mouth-watering. The luxury Platinum Club will serve a Japanese-inspired three-course dinner, plus drinks. Main courses include Miso Marinated Beef Fillet on Bok Choy and Enoki Mushrooms, Roasted Blue Eye Cod, Watercress and Silken Tofu, and Ma Po Eggplant on Daikon Radish Salad with Spinach and Sesame Dressing.
Fresh catering – named Best Caterer for a Major Event in 2013 – is the exclusive caterer for Handa Opera on Sydney Harbour and will manage all the different food and beverage venues. Variety and creativity are key ingredients.