Midden by Mark Olive — Restaurant in Sydney

We visited Midden for a lunch in May after seeing a performance at the concert hall in the Opera House, and were very pleased with the dining experience. The food was exceptional and certainly showcased indigenous ingredients as the menu promised.

Our family is no stranger to indigenous foods so for us, there were no real surprises here, just good quality, well presented and prepared meals. The grazing plate we had first up is certainly worth ordering for new-comers to indigenous cooking and makes a great shared entrée for two.

We ordered the Native Herb Infused Smoked Chicken Liver Parfait and River Mint and Pedro Ximenez Seared Pork Belly for mains, both of which were delicious. Sadly, no room left for dessert. The wine list is extensive and has a good variety of Australian wines of most varieties from lesser-known vineyards. We chose the 2022 Tumbalong Hills Rose from Gundagai as we felt that it suited the dishes we had chosen and weren’t disappointed.

We especially appreciated that we could order the main meal after we had finished the shared entree, as we weren’t sure of our ability to complete another dish and really dislike any food being wasted due to over ordering. Portion sizes were good with plenty of choice of sides if you feel that you need more.

Despite being a cool and drizzly day, we could quite comfortably sit outside under the overhead heaters. Blankets were thoughtfully provided for those who wanted them. You could sit indoors if you so wished.

On a fine day the location and view are world class, obviously. On the day we were there it was still special. An unobstructed view of the harbour bridge and a feeling of spaciousness, even inside, make the venue unique in the area. It’s location means that there are nowhere near the crowds you see closer to Circular Quay and it is much more quiet and peaceful as a result. As the restaurant faces west, you need to consider the position of the sun in summer later in the afternoon if you are visiting in the summer months. We have already decided that late afternoon, with the sun well low on the horizon, will be the perfect time to have an evening meal and try one or two of the Australian Native inspired cocktails.

The staff were friendly, (but not too familiar), knowledgeable and attentive, but not intrusive as you often see these days. Meal service was just right.

We felt that the prices were what you would expect for the location and menu experience and thought the that two course lunch menu they offer is very good value. We have certainly paid more at other Sydney restaurants.

It is a shame that, outside, there are no indigenous artworks to be seen as it would add nicely to the ambiance. This is apparently a restriction placed upon the restaurant by the Opera House authority.

We would highly recommend this restaurant to anyone for something a bit different. It will become a destination for us when we have visitors from overseas with us and will feature on our list of favourite restaurants in Sydney. I have no doubt that we...

I booked a table at Midden for three and we decided to skip the entrées and head straight to the main courses. Our anticipation for a fantastic meal was heightened by the small but impressive wine list.

Unfortunately, that excitement quickly turned to disappointment once we took our first bites - it was all downhill from there.

It was upsetting that a restaurant located at the Opera House, offering breathtaking views of the harbor could serve meals that did not live up to the promise created by the menu and the reputation of Mark Olive.

For our mains, we ordered the Native Rubbed Kangaroo Fillet, Crispy Skin Barramundi and Pan-Seared Duck Breast. Each dish was described on the menu as incorporating bush herbs or bush-inspired accompaniments. However, all three were severely lacking in flavour.

Whatever the native rub ingredients may have been for the kangaroo the result was nothing discernible. The yam chips that came with the Kangaroo Fillet were nothing more than a decorative garnish and not a meaningful part of the dish.

The bush tomato romesco accompanying the Barramundi was bland, failing entirely to deliver the distinctive flavour Bush tomato is known for.

As for the Duck Breast, the Davidson’s plum glaze was pale in both colour and taste—practically non-existent.

We ended our meal by sharing a cheese board featuring three excellent cheeses. In the middle of the plate was a tiny dollop of Quandong paste, emphasis on "tiny." While the paste delivered flavour, the embarrassingly teaspoon dollop disappeared well before we finished the cheese.

As for the mountain leaf pepper flatbread, it was disappointingly bland. It could have been any generic flatbread for all it was worth.

I had another reservation at Midden for six people to host my Canadian business partner. What should have been a perfect blend of stunning views, prime location and dishes featuring Australian native ingredients turned out to be so disappointing that I’ve cancelled the booking.

I can’t understand why Doltone House would promote the menu with such heavy emphasis on Mark Olive, a highly respected chef and the menu designer, only to fall so terribly short.

Mark Olive's reputation is built on his expertise with native Australian ingredients and innovative culinary techniques, which raises expectations for a dining experience that celebrates these elements.

Yet, the dishes failed to live up to...

The restaurant was busy, 3/4 of the bar and restaurant were theatre crowd who were prioritised.

Unfortunately we had a Red Balloon voucher and the menu available to us was restricted and second rate. Many of the regular dishes were not available despite a $300 plus voucher for two.

We would have been better off cancelling the Red Balloon voucher and ordering straight from the regular menu for much less than $300. Due to dietary requirements one of us couldn't eat dessert (ice cream etc) so we asked if we could swap for cheese. The 'Maitre De' said no as we had a Red Balloon voucher? . No particular waiter served our table, the young female waitress was lovely, very friendly (sorry forgot her name) but sat for ages before having to ask for menu.

Then had to ask to order drinks from someone else, which took ages so had to ask again if they were coming.

Finally received our bottle of red wine, from the 'Maitre De' who proceeded to pour a small amount into our glasses (maybe one third) then took the bottle back to the desk where he welcomed the guests.

Of course he was busy and our small glass of wine didn't last long. Had to ask for our wine to be topped up, so he came back, but only after seating a number of other tables. This time we asked for the bottle to be left on our table.

It was so obvious that priority was given to the theatre crowd, they were served promptly while we waited too long between courses. Eventually they left and we had much of the restaurant to ourselves.

Very disjointed, nothing flowed. I understand the theatre crowd need to be served in a timely manner, but no at the detriment of providing good service to the...