O really? The Sydney bar going healthy - in secret

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Site: Anna McClelland

You'd never guess this is Sydney's latest guilt-free going out option

It feels much too decadent for that. Owner Michael Moore calls O Bar & Dining "hedonistic yet health-conscious," - a label we're hoping to see a lot more of on menus across the city. Because why try to muster up enthusiasm for a flavourless macro bowl of tofu and bean sprouts when you can sample red miso salmon yakitori with fermented salad (because, probiotics) or cobia ceviche tostadas with tomato, chilli and saffron? This is food so healthy it negates all the ill-effects of the cocktails O Bar is famous for, promise.

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"The aim was to combine my personal experience as a diabetic and knowledge as a chef and subtly 'repackage' healthy eating in a contemporary environment without compromising on integrity and flavour, fun and enjoyment," Moore says. "It isn't just about cutting out the fat, salt and sugar, but rethinking the whole game plan." The bar's new philosophy even extends to dessert - opt for the frozen trail bar with goji and yoghurt choc top (we hear it goes well with champagne) or grilled pineapple with yuzu and passionfruit kakigori.

The new Japanese-style menu goes hand in hand with Moore's shiny new toy - a Robata grill in the O Bar kitchen, which flash-sears food at over 500 degrees for a clean flavour profile and minimal oil use. It's not the only change underway at the 47-storeys high O Bar: the revolving restaurant with 360-degree city views now has a late night lounge bar menu and DJ set every Friday and Saturday night. Head to to find out more.

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