Opera Bar and Sammy Piquant: Redefining the Way Sydney Drinks

When you think of Sydney’s drinking culture, there’s one place that comes to mind first: the Opera Bar. Perched under the sails of the Opera House with the harbour glittering just beyond your glass, it’s often called one of the most iconic bars in the world. It’s where locals celebrate milestones, where visitors soak up their first taste of Sydney, and where the city itself seems to gather at sunset.

Now, Opera Bar is doing something that could change the way we all drink.

This spring, they introduced the Sammy Piquant South Pacific Spritz to their cocktail menu. And from the very first weekend, bartenders could barely keep up — with hundreds of golden spritzes being poured and downed by customers who wanted something refreshing, sophisticated, and alcohol-free.

The decision to champion a non-alcoholic cocktail at Opera Bar isn’t a small move. This is a venue known worldwide for its drinks program, its energy, and its sheer volume of customers every day. For Opera Bar to not just offer, but to feature a drink like the South Pacific Spritz signals something bigger than a menu update — it signals a cultural shift.

We’re living in a moment where the sober-curious movement is booming. People aren’t necessarily giving up alcohol altogether. In fact, most aren’t. Instead, they’re choosing more balance, more mindfulness, and more ways to socialise without the downsides.

At Sammy Piquant, we want to be clear: we’re not anti-drinking — we’re pro-moderation. Whether you love a glass of wine, a craft beer, or a great cocktail, that’s part of life’s pleasure. But so is having the choice to slow down, to switch it up, and to enjoy nights out that leave you feeling fresh the next morning.

By putting Sammy Piquant on the menu and pouring spritz after spritz under the sails, Opera Bar is saying: you don’t need alcohol to be part of the experience.