Midden by Mark Olive

Midden by Mark Olive

Shell heaps, or middens, were more than just piles of shells. They were vibrant communal spaces where Indigenous people cooked, ate, and gathered as families. Similar to a modern-day family kitchen, these places were filled with laughter and conversation.

Located at Australia’s most iconic location,
Sydney Opera House’s Western Boardwalk, our restaurant offers
a beautiful outdoor dining space with a view of the Harbour Bridge.

Midden will create 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.

Western Broadwalk Sydney Opera House Sydney, Bennelong Point NSW 2000, Australia
www.middensydney.com.au
+61 2 9250 7220
Opening Midden by Mark Olive at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true. This is the most iconic building in the country and I couldn’t be prouder to follow in the pioneering footsteps of leading Indigenous Australians like Rhoda Roberts, Justine Saunders & Stephen Page who have brought incredible First Nations storytelling to this place over the past 50 years.

Of course, the land on which the Opera House stands today was a gathering place for storytelling, ceremony, and culture for thousands of years before the building itself was ever conceived. I hope the menu we’ve created at Midden by Mark Olive gives guests a real taste of our millennia-old history and maybe even inspires some of them to cook with our vibrant native Australian ingredients at home as well.