About
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Midden;

Shell heaps, or middens, were more than just piles of shells. They were vibrant communal spaces where Indigenous people cooked, ate, and gathered as families. Similar to a modern-day family kitchen, these places were filled with laughter and conversation.

Midden will create an exciting new culinary experience that draws on Mark’s Indigenous Australian heritage and heroes a produce-focused menu of native Australian ingredients – from wattle seed and bush honey to saltbush and succulents. 

Opening Midden by Mark Olive at the Sydney Opera House on Tubowgule, Gadigal country is a dream come true. This is the most iconic building in the country and I couldn’t be prouder to follow in the pioneering footsteps of leading Indigenous Australians like Rhoda Roberts, Justine Saunders & Stephen Page who have brought incredible First Nations storytelling to this place over the past 50 years.

Of course, the land on which the Opera House stands today was a gathering place for storytelling, ceremony, and culture for thousands of years before the building itself was ever conceived. I hope the menu we’ve created at Midden by Mark Olive gives guests a real taste of our millennia-old history and maybe even inspires some of them to cook with our vibrant native Australian ingredients at home as well.

– Ambassador Chef, Mark Olive

MEET THE TEAM

Mark Olive
Ambassador Chef

  • Mark Olive, aka ‘The Black Olive’, is Australia’s most celebrated indigenous chef. Over the past 30 years he has become known around the world thanks to his skill and passion for fusing native ingredients with contemporary cooking, helping educate audiences about Australia's rich Indigenous culture and traditions in the process.

    A Bunjalung man, Mark became interested in cooking as a child watching his mother and aunts prepare meals with traditional plants like Wattle seed and Lemon Myrtle while growing up in and around Wollongong on Australia's south coast.

    By the 1990s Mark had opened his own restaurant in the heart of Sydney's CBD - the menu oozing with Indigenous ingredients which, at that time, most Australians had never heard of, let alone tasted, for themselves.

    Taking a short break from chef life, Mark moved to Melbourne to study acting and theatre which led to him directing his first film "Passing Through", exploring issues of identity, culture and family. It wasn't long before Mark decided to combine his passions for food and storytelling, creating and starring in his ground-breaking television series “The Outback Café", which can still be seen on screens internationally.

    In addition to cooking, Mark has had a successful media career starting in The Outback Café and as a trusted expert and consummate co-host and guest on programs such as “A Chef’s Line”, “On Country Kitchen” and “Good Cooks”, “The Celebrity Apprentice”, “The Cook Up with Adam Liaw” and “Big Mob Brekky.

    Mark's incredible knowledge for Indigenous Australian cuisine and culture sees him in high demand by corporate clients and tourism bodies around the world. In 2010, as part of Oprah’s 'Ultimate Australian Adventure', the American talk show queen's lucky guests were treated to a cooking demonstration by Mark.

    In his spare time, he loves spending time working in his hometown of Wollongong offering Indigenous food experiences at his popular boutique café “The Farm Kiosk” at Killalea State Park on Dharawal Country.

Damien Worthington
Executive Chef

  • Chef Damien Worthington has had an impressive culinary journey, marked by his work at renowned dining establishments and his recognition as a skilled chef. He began his career at prestigious 5-star hotels in Sydney and Port Douglas, where he honed his skills and gained valuable experience.

    One of Damien's significant achievements was his role as the head chef at Giuseppe & Sons 'hatted' Italian restaurant located in Melbourne's Crown Casino. This position allowed him to showcase his culinary expertise and garnered him recognition within the industry.

    Driven by a thirst for exploration and a desire to expand his culinary horizons, Damien embarked on a journey to Bali. There, he immersed himself in a different cultural setting, further refining his skills and broadening his culinary repertoire.

    Returning to Australia, Damien joined the culinary team at QT Hotels in both Sydney and Canberra, making substantial contributions to their dining experiences. His culinary talent shone brightly when he assumed the position of Executive Chef at two of Sydney's most iconic locations—the Botanic House & Farm Cove Eatery, nestled within the prestigious Royal Botanic Gardens Sydney, and the critically acclaimed 'Crafted by Matt Moran' restaurant at the Art Gallery of NSW.

    Damien's diverse background and experiences have moulded him into a versatile and skilled chef, capable of creating exceptional dining experiences in a variety of settings. His passion for culinary innovation and dedication to delivering excellence have firmly established him as a respected figure in the vibrant culinary scene of Sydney. With each dish he creates, Damien strives to push the boundaries of flavour, presentation, and overall dining experience, leaving a lasting impression on the palates of his guests.

Doltone Hospitality Group, an acclaimed and prestigious Australian-owned and managed hospitality company with over 30 individual branded venues, was appointed by the Opera House as the operator of its Western Foyers restaurant and theatre bars for a five-year term following a public tender process.