While the influence of Executive Chef Peter Gilmore’s philosophy at Bennelong is still significant, it is very noticeable that experienced Head Chef Robert Cockerill is now defining his own distinctive style on the plate.
Impressively, in Jørn Utzon’s spectacular building that is home to many stellar performances, the dedicated service team – under the watchful eye of Restaurant Manager and Director of Wine Russ Mills – deliver a memorable experience for the diner.
The three-course à la carte menu is both well thought out and structured to showcase carefully sourced produce in an inno-vative way. The sublime Princess Charlotte Bay bug dumpling with hispi cabbage, buckwheat, finger lime, nori and brown butter showcases impeccable execution and exceptional layering of textures and flavours. Similarly, the delectable Fraser Island spanner crab, with classy polenta, palm heart, corn, sunflower and silky crème fraîche emulsion, is astutely seasoned and balanced. The succulent roasted quail – with more-ish stone-pot rice, fermented shiitake, sesame and perilla – delivers an unforgettable wow factor.
PSST! Bennelong has several function spaces available for hire.