Native High Tea at the Opera House: An Indigenous-Inspired Experience at Midden by Mark Olive

The year may have begun with high tea experiences overseas, but February brought us back home to Sydney for something uniquely Australian — a Native High Tea at Sydney Opera House.

Set against one of the most iconic backdrops in the world, this high tea promises not only exceptional harbour views but also a culinary journey inspired by Indigenous Australian ingredients, curated by celebrated chef Mark Olive.

A Setting That Elevates the Experience

Few high tea venues rival the location. With uninterrupted views of the Sydney Harbour Bridge and ferries gliding across sparkling waters, the atmosphere alone sets a memorable tone. On a sunny afternoon, the setting feels quintessentially Sydney — refined yet relaxed.

Unlike traditional high tea services presented on fine china, this offering arrives on a rustic wooden tier — an intentional and thoughtful departure that reflects the native theme. Earth-toned glassware further reinforces the grounded, organic aesthetic. It is a subtle yet effective design choice that distinguishes this experience from more conventional high teas.

A Savoury-Forward High Tea

For those who favour savouries over sweets, this high tea delivers generously. The tier featured a notably higher proportion of savoury selections — a refreshing change from the sugar-heavy formats often found elsewhere.

Savoury Selections Included:

Lemon myrtle & pepper berry cured salmon with crème fraîche on a bagel
Prawn slider with finger lime mayo on a milk bun
Lemon aspen chicken with dill and rocket on rye
Saltbush semi-dried tomato, river mint & bush honey goat cheese tartlet
Kangaroo sausage roll
Native thyme chicken cannoli

The standout was undoubtedly the kangaroo sausage roll — rich, well-seasoned, and complemented beautifully by a bush tomato relish that delivered depth without overpowering the native meat.

While portion sizes were generous, the inclusion of both a bagel and a bun may feel heavy for some guests seeking a lighter afternoon indulgence.

Indigenous Flavours in Focus

The condiments were among the most memorable elements of the experience. The strawberry and rosella jam paired with lemon myrtle scones was a highlight — vibrant, aromatic, and distinctly Australian. The scones themselves were accompanied by cream infused with wattle seed, adding a nutty complexity that elevated the classic pairing.

The teas also deserve mention. Infused with native botanicals, they were subtle, clean, and thoughtfully balanced — arguably the most authentic expression of the “native” theme across the menu.

Sweet Conclusions

The sweet selection was modest but well-curated:

Lemon myrtle scones
Chocolate and wattleseed macadamia brownie
Riberry mini pavlova
Strawberry gum mousse tart

The chocolate and wattleseed macadamia brownie stood out for its restraint — rich yet not overwhelmingly intense, allowing the wattleseed to complement rather than compete with the chocolate.

Areas for Improvement

While the experience offers strong highlights, there are considerations worth noting.

The vegetarian high tea, priced at $75, lacked the variety and abundance of the standard offering. Given the premium pricing and positioning, greater attention to balance and creativity in the vegetarian alternative would significantly enhance value perception.

Additionally, while native ingredients were present, the overall menu did not feel as boldly “native” as anticipated. Beyond the teas and select condiments, some dishes leaned closer to contemporary Australian cuisine with subtle Indigenous accents rather than a fully immersive native culinary experience.

Service was also inconsistent during our visit, with staff appearing disengaged at times — an area that could be refined to match the prestige of the location.

Practical Information

High Tea is offered on:

Wednesdays
Saturdays
Sundays

Seating Times:

10:00am – 11:30am
2:30pm – 3:30pm
3:30pm – 4:30pm

Bookings must be made at least 72 hours in advance.

Cost $75 per person or $85 includes a glass of Lorimer NV Sparkling Chardonnay Pinot Noir Riverina NSW, Wiradjuri Land

Final Verdict

If you are seeking a high tea in Sydney that pairs world-class harbour views with native Australian flavours, this experience at the Sydney Opera House is worth considering. The location alone makes it a compelling choice for visitors and locals alike, while the savoury-heavy menu will appeal to guests who prefer substance over sugar.

With refinements to service consistency and a stronger commitment to bold native expression, this could easily become one of Sydney’s most distinctive high tea experiences.

For those wanting a scenic afternoon with flavours of Australia, this is certainly one to add to your high tea list.