Chefs of the House Mark Olive
8 & 9 Aug 2024
During August four of Australia's leading chefs will curate and host a series of dinners in one of the Opera House's most exclusive, hidden spaces for a night of culinary delights.
As part of the Chef's of the House series, Doltone Hospitality Group with Mark Olive will draw upon his Indigenous Australian heritage to host a Dreamtime dining experience that fuses native ingredients with contemporary cooking techniques.
| Date | Time |
| Thursday 8 August | 6.15pm |
| Friday 9 August | 6.15pm |
| Ticket | Price |
| Standard | $420 |
Your ticket includes canapés upon arrival followed by a four-course dinner curated by Mark Olive with paired wines from NSW and a performance by First Nations duo, Marimayi.
$8.95 booking fee applies per transaction
Prices correct at the time of publication and subject to change without notice.
The only authorised ticket agency for this event is Sydney Opera House. For more information about Authorised Agencies, see the frequently asked questions below.
Cancellation Policy
No cancellation charges apply if cancelled at least 30 days before the event date. Cancellations made after this time will incur the total price of the package.
Date Rescheduling
Requests to change the date must be made at least 14 days in advance and are subject to availability.
For further assistance, please contact our Reservation team at 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Run time
The duration of this experience is 3 hours. This includes canapés upon arrival followed by a four-course dinner curated by Mark Olive with paired wines from NSW and a performance by First Nations duo, Marimayi.
Event duration is a guide only and may be subject to change.
Location
Guests to meet in the Western Foyers of the Opera House. Please enter via under the Monumental Steps.
Age
This experience is for 18+ only.
Dietary requirements
This is a set menu. Dietary requirements can be accommodated if notified in advance. Please email tourismbookings@sydneyoperahouse.com once you have booked the experience with any requirements. Unfortunately, dietary requirements are unable to be accommodated on the evening.
Wheelchair accessible
For assistance, please contact our Reservations team at 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Find out more about accessibility at Sydney Opera House.
This is a set menu. A vegetarian set menu is also available. Please select standard or vegetarian menu at the time of booking. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
STANDARD SET MENU
Canapés upon arrival
Aniseed myrtle infused rockmelon, green ants, celery salt (GF, DF)
Tandoori crocodile fillet, coriander (GF)
Sweetcorn, sea parsley and saltbush fritters, aniseed myrtle chilli sauce (VN, DF)
Course 1
Lemon myrtle and pepperberry cured salmon, gin compressed cucumber, lemon aspen gel, lemon myrtle pearls (GF, DF)
Damper infused with native herbs, eucalyptus whipped butter (V)
Course 2
Smoked blue gum barramundi, Chardonnay vinegar mash, chilli and macadamia broth, native succulents (GF, N)
Course 3
Braised wallaby shank, native infused tomatoes, sweet potato rosti (DF, GF)
Dessert
Cinnamon myrtle ricotta cheesecake, confit Illawarra plum, desert lime marmalade, candied rosella (V)
Paired with matching wines, non-alcoholic options available
*Please note menu items are subject to change depending on seasonality and availability.
Dinner is a set menu. A vegetarian set menu is also available. Please select stanard or vegetarian menu at the time of booking. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
If you can no longer attend, please get in touch with our Reservation team on 02 8188 3734 or email tourismbookings@sydneyoperahouse.com
Mark OliveBy presenting some of the incredible native produce and Indigenous ingredients... I hope to give people the opportunity to try something uniquely Australian...
Dreamtime
Having always persisted in his passion for his culture and promoting the significance of native Australian produce, Mark Olive's food philosophy represents who he is and where he's from.
Personally guiding guests through the evening, Mark will showcase his vibrant food philosophy through stories and a thoughtfully curated menu in this intimate shared-table dining experience, while visual projections and a live performance by First Nations duo Marimayi complement the unique theme.
Marimayi
Mari and Mayi means "people of Gomeroi and Wongaibon Country". Sharing the traditional sounds of Country with a blues and folk twist, Marimayi sing their stories through the Language of their Ancestors. Jesse Hodgetts is a Wongaibon and Wiradjuri Mayi and Jayden Kitchener-Waters is a proud Wongaibon and Gomeroi Mari. The duo sings songs in traditional Languages from across NSW.
Meet the Chef
Mark Olive, aka ‘The Black Olive’, is Australia’s most celebrated indigenous chef. Over the past 30 years he has become known around the world thanks to his skill and passion for fusing native ingredients with contemporary cooking, helping educate audiences about Australia's rich Indigenous culture and traditions in the process.
A Bunjalung man, Mark became interested in cooking as a child watching his mother and aunts prepare meals with traditional plants like wattle seed and lemon myrtle while growing up in and around Wollongong on Australia's south coast.
In addition to cooking, Mark has had a successful media career starting with The Outback Café and as a trusted expert and consummate co-host and guest on programs such as A Chef’s Line, On Country Kitchen, Good Cooks, The Celebrity Apprentice, The Cook Up with Adam Liaw and Big Mob Brekky.
Have a taste
The Opera House's four acclaimed Australian chefs will offer dishes from their Chefs of the House menu in their respective venues for the month of August. So if you can’t attend a dinner, just want a taster or want to keep going back for more, join us for a taste of the menu.
You can enjoy the lemon myrtle and pepperberry cured salmon, braised wallaby shank or sip on a Davidson Plum Margarita or Ooray Delight from Mark's Dreamtime menu at Midden by Mark Olive during August. Bookings are recommended so you don't miss out.
Other information
Getting here
The Sydney Opera House Car Park, operated by Wilson Parking, is open and available to use. Wilson Parking offer discounted parking if you book ahead. Please see the Wilson Parking website for details.
Please check the Transport NSW website for the latest advice and information on travel. You can catch public transport (bus, train, ferry) to Circular Quay and enjoy a six minute walk to the Opera House.
Covid-safe information
The health and wellbeing of everyone attending the Opera House is our top priority. We’re committed to making your experience safe, comfortable and enjoyable, with a number of measures in place including regular cleaning of high-touch areas, air conditioning systems that maximise ventilation, and hand sanitiser stations positioned in all paths of travel. We remind our audiences and visitors to please stay home if you feel unwell. If you need to discuss your ticketing or booking options, contact our Box Office team on 02 9250 7777.
The health and wellbeing of everyone attending the Opera House is our top priority. We have a number of safety measures in place including regular cleaning of high-touch areas, air conditioning systems that maximise ventilation, and hand sanitiser stations positioned in all paths of travel. While face masks are no longer required, we ask all our patrons and visitors to practise good hygiene.
The Sydney Opera House no longer requires patrons to show that they are fully vaccinated against COVID-19.
The experience meeting point is in the Western Foyers.
Please arrive 15 minutes before your experience to allow sufficient time to proceed through security and to cloak any large bags.
In accordance with our venue security procedures, Opera House security will be scanning and checking bags under the Monumental Stairs, prior to entering the building. Bags will be scanned by an x-ray machine, and staff will wear appropriate personal protective equipment (PPE) when handling your belongings, such as gloves.
Where possible, please leave bags at home. If you bring a bag, those larger than A4 size will need to be cloaked. We're unable to store suitcases or large bags as we have limited cloaking facilities.
If you are going to be late for your experience please call our Reservations team on 02 8188 3734 for assistance.
Where possible, please do not bring bags to the Sydney Opera House. Bags larger than A4 size will need to be cloaked. However we can’t store suitcases or large bags as our cloaking facilities are extremely limited.
You can make a booking for up to 11 people though our maximum capacity per experience is 20 people. For capacity reasons the booking must be made by calling 02 8188 3734. Our Reservations team will assist with your reservation.
Dinner is a set menu. A vegetarian set menu is also available. Please select standard or vegetarian menu at the time of booking. Any special dietary requirements need to be advised with your booking by contacting our Reservations team at 02 8188 3734 or email us at tourismbookings@sydneyoperahouse.com. Dietary requirements cannot be guaranteed unless advised at time of booking confirmation.
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