Yazzen Omar.

Set to swing open its doors this July, celebrated Indigenous Australian chef and Bundjalung man Mark Olive will spearhead the new culinary offering.

The restaurant will be located in the western foyers of the Opera House, taking over the current Portside space.

As Ambassador Chef, Olive has crafted a dining experience that showcases his Indigenous Australian heritage and the use of native ingredients.

Some of the highlights from the seasonal menu include blue gum-smoked barramundi, wallaby shanks with bush tomato, damper bread infused with native herbs, and quandong-glazed chicken with warrigal greens.

The venue will also serve matinee high teas on Wednesdays and weekends.

“Opening a restaurant at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true,” says Olive.

“I hope the menu we’ve created will give guests a real taste of that millennia-old history and maybe even inspire some to cook with our vibrant native ingredients at home too.”

The venue will be operated by Doltone Hospitality Group, who were appointed to run the western foyer’s food and drink offerings after a public tender process.

“We’re excited to welcome celebrated Indigenous Australian chef Mark Olive and Doltone Hospitality Group on board,” says Sydney Opera House Chief Customer Officer Jade McKellar.

“Midden by Mark Olive will be integral to the Opera House and all it stands for, and I can’t wait for our visitors and audiences to enjoy this unique food offering that celebrates our First Nations’ heritage.”

Midden by Mark Olive will be open daily for lunch and dinner, along with matinee high tea sessions each Wednesday, and across weekends.