Spring into the season at Sydney’s most iconic harbourside bar with Bombay Sapphire
Opera Bar is In Bloom, ringing in the warmer weather and longer evenings with gin-based soft serve and a menu of botanic spritzes. A collaboration between Opera Bar and Bombay Sapphire, In Bloom will feature an enticing spritz menu served all day, every day, alongside two flavours of Bombay Sapphire-based soft serve, affectionately known as Bombay Sorbet: Gin & Tonic (Bombay Sapphire, tonic, lemon) and Aviation (Bombay Sapphire, cherry, violet). Now that daylight saving has kicked in, Opera Bar’s In Bloom menu becomes a natural fit for that post-work aperitivo or a long lunch that lingers until dinner.
Highlights from the spritz menu include the Cherry Blossom Crush, a combination of Bombay Sapphire, grapefruit and citrus bitters; Violets Are Blue with Martini bianco, violet and orange blossom; or Don’t Be Chai, a tropical-inspired cocktail of Bombay Sapphire, rainbow chai, hibiscus, ginger and lime. Each spritz pairs well with bites from the all-day bar menu by Executive Chef Laura Baratto, including Sydney rock oysters, tiger prawns, crispy chicken with jalapeño mayo and lime or a selection of pizzas.
Live music will provide the soundtrack for sunset each day, featuring a variety of local acts and internationally known artists changing daily.
Running from 10 October until 3 November, it’s a blooming great reason to have a drink by the harbour.
Full details here: https://www.operabar.com.au/in-bloom
Phone: (02) 8587 5900
Main image: James Ambrose