The Lunar New Year feast blending Indigenous Australian and Chinese flavours

Midden by Mark Olive at Sydney Opera House has put together the city’s most unique Lunar New Year menu.
Everything from kangaroo wontons to longevity noodles with sea succulents is featured in the three-course meal.
The menu is priced at $88pp for lunch and $108pp for dinner.
READ MORE: The best Lunar New Year events in Sydney.

Almost every notable Chinese restaurant in Sydney will be energised by Lunar New Year banquet feasts, reunion dinners and lion dance performances over the next two weeks. But there are a few other restaurants also getting involved with innovative takes on traditional Chinese New Year foods to welcome the Year of the Snake.

Midden by Mark Olive, one of the only Native Indigenous restaurants in Sydney (the other is Bush in Redfern), is throwing its hat in the ring with a creative blend of native flavours and auspicious Chinese ingredients. Given you’re unlikely to find this fusion anywhere in the world, gourmands looking for something different should be jumping all over this limited offering.

The affordable set menu is being offered only from now until next Wednesday, February 4, priced at $88pp for lunch and $108pp for dinner.

What you’ll get is three courses of creative courses designed to express both cultures and symbolise unity and inclusion on Gadigal land.

To give you a precise idea on what to expect, Sydney Travel Guide has included the full Midden by Mark Olive Lunar New Year menu below.

Arrival Cocktail or Mocktail

Snake Eyes (Green) – Alcoholic
White rum, whisky, Dom Benedictine, lychee liqueur, lime juice, ginger syrup, green tea-infused honey syrup, Angostura bitters.

Snake Eyes (Red) – Mocktail
Lyre’s White Cane, pomegranate syrup, lime juice, soda water

Entree

Lunar Dreaming Dumplings
Prawn dumpling, kangaroo wonton, vegetable spring roll, turnip cake, desert lime black vinegar, aniseed myrtle sweet chilli sauce

Main

Pan-seared chicken breast
Kutjera black bean sauce, spring onion, steamed cabbage

Crispy-skin barramundi
Lemon myrtle soy sauce, ginger, green shallot, bok choy

Side

Longevity stir fry noodles
Mushroom, garlic chive, bush tomato, sea succulents

Dessert

Wealthy Orange Pavlova
Wattleseed cream, orange coulis