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 vegetables 

goats milk feta, seeds, grains & herbs

Grilled Tasmanian octopus

radishes, smoked almonds

aioli, sherry caramel

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

Hervey Bay scallops

Israeli couscous, young carrots, prawn custard, chili oil

Spanner crab ravioli 

trout roe, salted egg yolk, palm heart, crème fraîche

Butter poached quail
macadamia rubble, Davidson plum jam

Main Courses

Steamed Murrumbidgee Cod 

tatume summer squash 

green onion congee 

Arkady grass fed lamb 

barletta onions, eggplant 

salty iceplant, capers, nasturtiums

Roasted Holmbrae duck

pickled new season cherries

young almonds, ume, shiso

Roasted local snapper 

lemon puree, samphire, agretti 

native parsley, karkalla, umami butter

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

Roasted corn, soft polenta, sheep’s milk curd, popcorn 

Dessert

Pavlova

Cherry jam lamington

Crème caramel vs mille-feuille

Raspberry ice cream 

vanilla parfait, almond nougat, fresh berries

Chocolate cake from across the water

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

Raw Mt. Cook alpine salmon

pickled kohlrabi, horseradish cultured cream

28

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

36

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

24

Pumpkin & taleggio arancini

20

Suckling pig sausage roll, black garlic

24

Dessert

Chocolate cake from across the water

Raspberry ice cream 

vanilla parfait, almond nougat, fresh berries

Cherry jam lamington

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 vegetables 

goats milk feta, seeds, grains & herbs

Grilled Tasmanian octopus

radishes, smoked almonds

aioli, sherry caramel

Butter poached quail
macadamia rubble, Davidson plum jam

Hervey Bay scallops

Israeli couscous, young carrots, prawn custard, chili oil

Main

Roasted local snapper 

lemon puree, samphire, agretti 

native parsley, karkalla, umami butter

Roasted Holmbrae duck

pickled new season cherries

young almonds, ume, shiso

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

Roasted corn, soft polenta, sheep’s milk curd, popcorn 

Dessert

Chocolate cake from across the water

Raspberry ice cream 

vanilla parfait, almond nougat, fresh berries

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 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

24

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Mulberry ice cream 

vanilla parfait, almond nougat, fresh berries


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 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

24

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Mulberry ice cream 

vanilla parfait, almond nougat, fresh berries


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
23

Pillars Of The Community
Barrel aged Four Pillars dry, Four Pillars gunpowder gin
Campari, rouge vermouth
24

Old Man Hemingway
Cargo Cult spiced rum, pink grapefruit
maraschino, mint, lime
23

Tequilamockingjay
Calle23 blanco tequila, apricot, rosemary, lemon
San bitters, egg white
22

Rye’it In The Middle With You
Bulleit rye, fino sherry, pink grapefruit
orange, raspberry
22

Autumn Falls
Ketel One vodka, walnut, pear, figs
lemon, aztec chocolate bitters

24

Apple Of My Eye
Laird’s applejack, Calvados, lemon
apple, orgeat, ginger beer
23

Pearway To Heaven
Ketel One vodka, crème de pêche, pear
sparkling wine, orange blossom water
22

A Scottish Siesta
Johnnie Walker Black whisky, mescal, Punt e Mes lemon orange & vanilla syrup
22

Clouds Of Passion
Strawberry infused Ketel One vodka, passionfruit mandarin, vanilla, passionfruit cloud
30

Symphony #4 In D Minor
Tanqueray gin, elderflower, chamomile
apple, lemon
24

No Sleep Till Brooklyn

Barrel agd Ron Zacapa rum, Bulleit Rye

Amer Picon, Aperol

28

Butterscotch & spiced apple old fashioned
Salted butterscotch Bulleit bourbon, Calvados, cassia xocolatl mole bitters, spice smoke
28

Raspberry, Rhubarb, Rum, Rosemary

Pampero silver rum, raspberries, rhubarb &

rosemary falernum, lemon, egg white 

25




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.