Vivid Sydney may be ending this weekend, but there’s still time to enjoy a walking tour of the culinary delights it has to offer. Keeping with this year’s Indigenous theme, which has seen the sails of the Opera House decorated with the work of Indigenous artists Karla Dickens, Djon Mundine, Reko Rennie, Gabriella Possum, Donny Woolagoodja and the late Gulumbu Yunipingu, a number of bars and restaurants have decided to embrace native ingredients on their Vivid menus. www.vividsydney.com

The Opera Bar’s oyster shots are flavoured with Indigenous ingredients including fingerlimes, lemon myrtle and smoked macadamia nuts. A number of limited edition Vivid cocktails are also available. www.operabar.com.au

Chef Peter Gilmore’s menu at Bennelong celebrates the abundant flavours and diversity of Australian produce, and no dish highlights this more than the restaurant’s Vivid offering. Locally-sourced red claw yabbies from Mandandanji country in southwest Queensland are served with lemon jam, cultured cream and buckwheat pikelets. www.bennelong.com.au

Also available at Bennelong, the Bennelong Billy is made with Australian rum and contains river mint, quandong liqueur and strawberry gum. It’s served over crushed ice and is decidedly moreish (we speak from experience).

As Vivid’s lights come on, the Eat Drink, Western Foyers heaters turn up. Chef Lauren Murdoch’s Palmer’s Island mulloway is served with a killer roast tomato sauce, saffron potatos and rouille. If you’re on the go, a pop-up on the Opera House forecourt serves Lozzie’s Hot Dogs, jaffles, soup and other family-friendly food and drinks. www.sydneyoperahouse.com

At the Royal Botanic Garden, visitors can sit down and relax at Busby’s Bar as they take in the light installations and join in the garden’s 200th Birthday celebrations. For those on the move, Busby’s Bites offer a range of hot and cold food including gourmet cheese toasties, beef brisket and lamb shoulder rolls, and soups. There are also sweet treats on offer. Busby’s Bar and Busby’s Bites are named after James Busby, who collected the vine cuttings from Europe that were planted in the Garden in 1833 and that were crucial to the evolution of the Australian wine industry. www.rbgsyd.nsw.gov.au

Away from the harbour, Carriageworks has curated a series of exclusive dinners that bring together Sydney’s best chefs and creative minds. The ticket price includes dinner and an Archie Rose Signature Dry Gin Martini with river mint distillate. While Friday’s dinner, cooked by Ester’s Mat Lindsay, has sold out, tickets remain for Thursday and Saturday. 10 William Street’S Mike Eggert will be in charge of the kitchen tonight and Bird Cow Fish’s Alex Herbert at the weekend. www.carriageworks.com.au