- Experiences
- Level 47, Australia Square, 264 George Street
- Sky‑High Five‑Course Tasting Menu with a Glass of Bubbles at O Bar & Dining
Level 47, Australia Square, 264 George Street, Sydney, NSW · Fine dining
Sky‑High Five‑Course Tasting Menu with a Glass of Bubbles at O Bar & Dining
Book up until 30 December 2026
8.8
Excellent
5,413 reviews from Google
Take your seat on Level 47 for a dining experience that feels distinctly Sydney and unmistakably O Bar and Dining. Framed by uninterrupted views in every direction, it’s an iconic setting where everything revolves around you. Begin with a glass of bubbles on arrival, then settle into a five-course tasting menu shaped by seasonal produce and precise, thoughtful cooking. A box of hand-made chocolates adds a final note to the occasion. Available for lunch or dinner, this is a unique way to experience the city from above - refined, considered and quietly impressive.
Inclusions
- Valid for one person
- Five-course signature tasting menu dining experience
- Glass of bubbles on arrival
- Box of chocolate truffles to take home
- Venue: O Bar and Dining, Level 47 Australia Square, 264 George Street, Sydney 2000
- Available: every day:
- Lunch: Friday – Saturday: 12pm–2pm
- Dinner: Monday – Sunday: 5pm–late
Five-Course Sample Menu
- Course One: Hiramasa Kingfish Crudo - nashi pear, native lime, kombu salt, and buttermilk dashi (optional: add caviar (+25), own expense)
- Course Two: Skull Island Prawns - green chilli and coconut sambal, fried cashew nuts, and fragrant herbs
- Course Three: Pastrami Spiced Dry-Aged Duck Breast - banyuls and blood plum gastrique, salt crusted fennel, and fennel pollen
- Course Four: Cape Grim Beef Short Rib - sticky glazed rib, garlic shoots, and onion soubise (optional upgrade: Black Opal Wagyu MS 7+ Sirloin (+30), own expense)
- Course Five: Spiced Toffee Apple “Crisp” - dulce de leche, macadamia shortbread, and apple caramel
Overview
Availability: Every day
Duration: Flexible
FromA$179/person
Valued up to A$226
-21%
Includes taxes & fees
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