our menus

We are excited to be creating food that celebrates Australian produce and Australian wine. We want to present Australia’s stunning produce from the rich truffle country in the west, triangulating through tropical Queensland all the way down to cool-climate Tasmania. Bennelong’s menu is a reflection of modern Australian food today
PETER GILMORE

restaurant

The lower level of Bennelong is known as The Restaurant. The Restaurant presents Australian cuisine imagined by Peter Gilmore. Diners can choose from a two or three course a la carte menu for lunch on Friday through to Sunday, or a three course a la carte menu for dinner Monday through to Sunday.

Reservations recommended.

Entrees

Salad of young beetroot 

horseradish, cultured cream, roasted fermented rye 

malabar spinach, rhubarb pickle 


Local royal red prawns

potato, saffron, rouille

broth of rock cod

Fraser Island spanner crab 

soft polenta, palm heart, corn, sunflower  

crème fraîche emulsion

Grilled Tasmanian octopus

radishes, smoked almonds

aioli, sherry caramel

Smoked Blackmore Wagyu tartare
fermented chili paste, cultured grains,
raw mushroom, seaweed, egg

Southern Australian line caught squid  

house made pasta, garden squash, lemon, sea blight

Main Courses

Wild Cape York barramundi

lemon puree, samphire, young leek

native parsley, karkalla, umami butter

Steamed King George whiting

sea scallop, water spinach, nori

ginger & garlic chive congee

Roasted master stock duck

fresh currants, Kampot pepper

red orach, ume, purplette onions

Arkady grass fed lamb 

barletta onions, eggplant cream, capers, nasturtiums

Macleay Valley suckling pig
confit organic carrots, pickled onions, black & white garlic

Roasted eggplant, black rice, seaweed

mushroom chawanmushi, soy, sake

Dessert

Pavlova

Cherry jam lamington

Crème caramel vs mille-feuille

Chocolate cake from across the water

Rose, pistachio, vanilla, raspberry

Australian cheese

cured & cultured

Cured & Cultured offers relaxed, accessible dining; ideal for a casual bite to eat and a glass of Australian wine with friends. The menu is driven by raw and cold produce often focused on a single ingredient. Sit at The Cured & Cultured counter with a view of the chefs at work on the central level, or join the casual-seating area in The Circle.


From 10pm until 11pm we offer a post-show Supper menu at both the Counter and in the Circle.


Reservations are recommended for the Cured & Cultured Counter and The Circle.

Dishes

Warm Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

Cured black pig ham

polenta, popcorn, parmesan & pine nut hotcake

8

Mooloolaba Yellowfin tuna
kohlrabi rémoulade, anchovy emulsion
black rice & laver crisps

28

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

36

Smoked Blackmore Wagyu tartare 
fermented chilli paste, cultured grains  
raw mushroom, seaweed, egg yolk

28

Salad of roasted organic carrots
sherry caramel, almonds, sheep’s milk feta

24

Salad of young beetroot
horseradish, cultured cream, roasted fermented rye 
malabar spinach, rhubarb pickle

24

Salad of smoked eggplant
crisp falafel, pistachio nuts, currants, labne
house made pita bread

26

Pumpkin & taleggio arancini

20

Suckling pig sausage roll, black garlic

24

Dessert

Chocolate cake from across the water

Cherry jam lamington

Rose, pistachio, vanilla, raspberry

Australian cheese

28

pre & post theatre

There are two pre-theatre dining options available for guests attending a show at The Sydney Opera House. We offer a special two or three course, pre-theatre menu seven nights a week at 5:30pm or 6:00pm in The Restaurant.  Alternatively, dine from the Cured & Cultured menu at the counter or in the circle.


On Friday and Saturday's from 10pm until 11pm we offer a post-show Supper menu at both the Counter and in the Circle.


Sample menu below.

Entrée

Salad of young beetroot 

horseradish, cultured cream, roasted fermented rye 

malabar spinach, rhubarb pickle 


Local royal red prawns

potato, saffron, rouille

broth of rock cod

Fraser Island spanner crab 

soft polenta, palm heart, corn, sunflower  

crème fraîche emulsion

Grilled Tasmanian octopus

radishes, smoked almonds

aioli, sherry caramel

Main

Wild Cape York barramundi

lemon puree, samphire, young leek

native parsley, karkalla, umami butter

Confit duck  

fresh currants, Kampot pepper  

red orach, ume, purplette onions

Crisp suckling pig belly 

slow cooked carrots

 black & white garlic

Roasted eggplant, black rice, seaweed

mushroom chawanmushi, soy, sake

Dessert

Chocolate cake from across the water

Rose, pistachio, vanilla, raspberry

Australian cheese

Sides

Young potatoes, herb & anchovy butter

10

Red oak leaf lettuce, cabernet dressing

10

Supper

Warm Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

Cured black pig ham

polenta, popcorn, parmesan & pine nut hotcake

8

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

36

Salad of roasted organic carrots
sherry caramel, almonds, sheep’s milk feta

24

Smoked Blackmore Wagyu tartare 
fermented chilli paste, cultured grains  
raw mushroom, seaweed, egg yolk

28

Salad of smoked eggplant
crisp falafel, pistachio nuts, currants, labne
house made pita bread

26

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Five textures of Queensland mango


Chocolate cake from across the water


Australian Cheese

28

supper

.

Supper

Warm Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

Cured black pig ham

polenta, popcorn, parmesan & pine nut hotcake

8

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

36

Salad of roasted organic carrots
sherry caramel, almonds, sheep’s milk feta

24

Smoked Blackmore Wagyu tartare 
fermented chilli paste, cultured grains  
raw mushroom, seaweed, egg yolk

28

Salad of smoked eggplant
crisp falafel, pistachio nuts, currants, labne
house made pita bread

26

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Five textures of Queensland mango


Chocolate cake from across the water


Australian Cheese

28

wine

Bennelong is proud to offer 180 of the country's favourite and small scale labels from an eclectic collection of wine-makers; a notable measure of 'where we are at' with Australian wine.

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cocktails

In keeping with the philosophy of Bennelong, the cocktail list focuses on using local Australian produce and inspiration. Peter Gilmore has collaborated with our bar manager in creating a list of original cocktails.
Alcoholic Cocktails

Botanical Garden

Rosemary & olive infused Ketel One vodka sea salt, lemon peel, dry vermouth
24

Pillars of the Community
Barrel aged Four Pillars dry, Four Pillars gunpowder gin
Campari, rouge vermouth

26

Summer Sundowner
Pampero anejo rum, Aperol, wildflower honey
blood orange

23

Wild About Saffron
Tanqueray gin, ginger, saffron, apricot, lemon

25

That’s The Last Straw
Strawberry infused rosé wine, Calle23 blanco tequila
lime, egg white, vanilla
24

Figgin’ awesome
Roasted figs, cognac, sherry, honey

24

Sage like wisdom

Laird’s applejack, granny smith apple

fennel sage, pink grapefruit

23

Surprise Me Myrtle
House made limoncello, Tanqueray gin lemon gelato, sparkling wine

25

The Motivated Mariachi

Don Julio blanco tequila, five spiced agave

24

Clouds Of Passion

Strawberry infused Ketel One vodka, passionfruit mandarin

vanilla, passionfruit cloud

30

Delight On Date Night
Date fig, Johnnie Walker black whisky
Montenegro amaro, turkish delight
25

Red Rye Hand
Barrel aged Ron Zacapa rum, Amer Picon
Johnnie Walker red rye whisky, maraschino

28

Butterscotch & Spiced Apple Old Fashioned

salted butterscotch Bulleit bourbon, Calvados

cassia xocolatl mole bitters, spice smoke

29

Banana, Walnut & Pineapple Fizz

Pampero anejo rum, banana, walnut, pineapple shrub

orange juice, sparkling wine

24



Bennelong is proud to offer 180 of the country's favourite and small scale labels from an eclectic collection of wine-makers; a notable measure of 'where we are at' with Australian wine.

DOWNLOAD

an experience as diverse as the cuisine

Bennelong showcases the diversity of Australian cuisine within the shell of one of Australia’s most iconic buildings. Our concept takes advantage of Bennelong’s multi-level layout by presenting different dining options including; The Restaurant, Cured & Cultured and The Bar.  

DINING

a celebration of fresh, native produce

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

Please note Bennelong offers vegetarian options and can cater for most dietary requirements.

Please feel free to contact us if you have any additional or specific dietary requirements and we will do our best to accommodate your request. Please notify us at least 24 hours in advance of the booking.

Menu content and prices are subject to change.

Please be aware that the food images displayed on our website may not reflect the current dishes available on our menu.