Midden by Mark Olive

Midden by Mark Olive, located on the Western Broadwalk of the Sydney Opera House, offers a unique dining experience that celebrates Indigenous Australian heritage. Chef Mark Olive, a proud Bundjalung man, crafts seasonal menus highlighting native ingredients like wattle seed, bush honey, saltbush, and succulents. Dishes include damper infused with native herbs and whipped eucalyptus butter, blue gum-smoked barramundi, and wallaby shanks braised in bush tomato. The restaurant provides lunch and dinner daily, with matinee high teas on Wednesdays and weekends, all set against the stunning backdrop of Sydney Harbour.