When we were in Sydney I wanted to take Lisa for a nice birthday dinner and the hotel suggested the O Bar. Previously known as The Summit restaurant, O Bar and Dining has a revolving floor which captures a 360 degree view across Sydney as well as two bar areas – one which forms part of the building’s stationary center floor and the other which makes up part of the revolving outer section of the restaurant. It sits forty-seven floors above Sydney, in Australia Square Tower, which was built in 1967. O Bar may be Sydney’s loftiest landmark, but still manages to retain some neighborhood warmth. The food is based on chef/owner Michael Moore’s healthy eating philosophy from his best-selling book Blood Sugar. Moore still owns it, but he recently made the move of installing fellow Englishman Darren Templeman to run the kitchen as executive chef. His is a great “High Anglican” cooking of the sort you find in Michelin restaurants in London and around the world, French-influenced but not dominated.
On our first day in Sydney, we decided to visit the iconic Sydney Opera House and more particularly the group of bars and restaurants on the harbor level one floor down. The area is always crowded both due to the views, the bracing sea air and the variety of bars and restaurants available here. In the words of the bar; “Set amongst the hustle and bustle of the city’s most iconic landmarks, Opera Bar is a Sydney experience that will stay with you for a lifetime. Unveiling a fresh new look in December 2014, the renowned food and beverage destination has been updated with an innovative, modernised offering that showcases local suppliers, provenance, seasonality and sharing.” The horrible experience will stay with you, preventing you from even considering seafood for a while.