Under the sails of the spectacular Sydney Opera House, Executive Chef Peter Gilmore and Chef de Cuisine Robert Cockerill present the amazing spectrum and richness of Australian produce and cuisine to locals and visitors alike. Surrounded by windows offering breathtaking views of Sydney Harbour, this thoughtfully designed, multi-layered restaurant achieves the overall feeling of relaxed dining in a unique setting.
Bennelong is all about Australian produce enhanced by the creative and, at times, bold use of locally grown herbs and spices. To start your meal, try the spanner crab with soft polenta and crème fraîche emulsion – the surprise addition of popcorn adds a cheeky crunch. Mains include roasted Holmbrae duck, pickled cherries and young almonds, with a hint of tangy ume to excite the palate. Macleay Valley suckling pig is a popular choice, delivering juicy meat cleverly balanced with shredded confit organic carrots and pickled onions.
PSST! If you are attending a performance at the Opera House, Bennelong offers pre-theatre dining options.