Book a table for the interval with our head waiter an hour before the performance.
Herb baked veal sirloin “Bloody Mary style”, tomato and lentil chutney and celery salad.
Raw spiced fillet of pike-perch with fennel and anise crème, pickled apple, zucchini and chervil.
Grilled green asparagus with whipped truffle butter and shaved parmesan.
The Opera’s shrimp sandwich.
“Sample the Opera” sample each starter and the chefs favourite dish.
Milk chocolate pannacotta with peanut toffee and French nougat.
Pineapple carpaccio with coconut mousse and tart passion fruit sprinkles.
The Opera’s assortment of cheese, served with house-made bread with fruit and nuts, and marmalade.
The Opera’s assortment of truffles.
The Interval Menu cannot be ordered for matinée performances.