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Midden by Mark Olive

Now open

On the Western Broadwalk 

The land on which the Opera House stands is known as Tubowgule to its Traditional Custodians, the Gadigal. With its proximity to the water, the area was rich in resources, including oysters. The shells discarded by the First Nations people formed ‘middens’ located around Sydney Harbour.

Midden by Mark Olive is now open with celebrated Indigenous Australian chef and Bundjalung man Mark Olive at the helm. 

Midden creates an exciting new culinary experience that draws on Mark’s Indigenous Australian heritage and heroes a produce-focused menu of native Australian ingredients – from wattle seed and bush honey to saltbush and succulents.   

Midden is a new and exciting place for a memorable dining experience offering lunch, dinner and matinee high teas. 

Middens were vibrant communal spaces with food at their core. 

Mark Olive, Ambassador Chef


Secure your spot beneath the sails for pre-theatre dining or a leisurely lunch or dinner.

Book now

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