At the heart of Bennelong’s cuisine is provenance providing Executive Chef Peter Gilmore an opportunity to showcase pristine Australian produce from all over the country.

food-philosophy
“Bennelong is all about the provenance of the food we are
serving. The menu is very much crafted in partnership with the farmers, fishermen, breeders and providores from across the land with whom our chefs work together with every day.

Executive Chef Peter Gilmore explains the philosophy that drives Bennelong:

“Bennelong is all about the provenance of the food we are serving. The menu is very much crafted in partnership with the farmers, fishermen, breeders and providores from across the land with whom our chefs work together with every day. It’s a two way process: we’re responding to what’s in season and the best of what producers are bringing us, but on another level, we are planning menus a season or two ahead, working hand-in-glove with our producers to develop ingredients tailored to Bennelong’s menus.

We’ve made sure the dining experience at Bennelong is accessible and flexible. Our cooking is not overly technical and tricky – it’s robust and direct – allowing the pure flavours of the ingredients to sing. We’ve enjoyed developing a whimsical dessert menu based on traditional Australian sweets, and the wine list, similarly – is a reflection of the best of Australia – without taking itself too seriously.

We are truly excited to be creating food that honours this iconic space and its extraordinary architecture. Bennelong’s menus are a reflection of where the culture of Australian food is today.”

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