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Opera Australia presents a feast for the senses this Good Food Month

September 29, 2017 Lifestyle No Comments Email Email

Opera Australia’s star performers, soprano Lorina Gore, tenor Simon Kim and music director Tahu Matheson are teaming up with celebrated Chef Luke Mangan and champion wine-maker Keith Tulloch to present an exclusive night of fine food, wine and opera at the Hilton’s glamorous Glass Brasserie.

This is a rare opportunity for connoisseurs of both food and music to experience Simon Kim’s breathtaking rendition of Turandot’s famous aria ‘Nessun dorma’ along with celebrated duets with Lorina Gore from universally loved opera’s La Bohème and La Traviata in an intimate and unique setting.

It’s also a wonderful opportunity to dine on some of the finest food and wine Australia has to offer. The four-course meal, curated by Luke Mangan and head chef Peter Cassidy, will include Glass Brasserie classics along with dishes specifically created for the evening. Each course will be paired with wine from premium, small-batch Keith Tulloch wines.

During the evening, hear our hosts Luke Mangan speak about the food, Keith Tulloch introduce the wine and Lyndon Terracini AM on all things opera.

First Course Kingfish sashimi, ginger & eschalot dressing, Persian feta Keith Tulloch semillon 2017 Keith Tulloch Per Diem pinot gris 2017

Second Course Barramundi fillet, prawn, black pepper sauce, Asian greens Keith Tulloch chardonnay 2016

Third Course Roasted lamb cutlet & dry-aged rump, spiced pumpkin, pickled mushrooms, grilled leek Keith Tulloch ‘The Kester’ shiraz 2014

Final Course Glass chocolate egg, coconut & mandarin centre, white chocolate almond crumb Keith Tulloch botrytis semillon 2015

Opera Australia Feast on Opera at Glass Brasserie Wednesday 25 October 6:30pm for 7:00pm start Glass Brasserie, Hilton Sydney – 488 George St, Sydney NSW 200 Tickets $250 per person Includes 4-course meal by Luke Mangan with matching Tulloch wines Bookings essential: www.opera.org.au

This event will have communal seating. Groups of six will be seated on one individual table, where possible.

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