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

Slow cooked pumpkin

Bruny Island C2, seeds & grains

Seared blue mackerel
takuan pickles, preserved lemon, green wheat, 
marrow broth, nasturtiums

Slow cooked pig belly

sea scallops roasted in umami butter

crisp seaweed, Jerusalem artichoke

Prawn raviolo

organic radishes, fermented chili & prawn jus

Tasmanian line caught squid, mountain shiitake
black pig pancetta, roasted hispi cabbage

Butter poached quail
macadamia rubble, Davidson plum jam

Main Courses

Roasted John Dory, served on the bone
orach, turnips, native coastal greens, umami butter

Today’s wild caught fish

roasted palm heart, parnsip, bone broth

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

Roasted Holmbrae duck
sesame miso, snow peas, pickled daikon,
seaweed, black vinegar, mirin, soy

Slow cooked Black Angus beef cheek

smoked chestnut puree, cipollini onion

Roasted mushrooms, brussels sprouts leaves
braised black barley, garlic custard

Dessert

Pavlova

Cherry jam lamington

Crème caramel vs mille-feuille

Mandarin, vanilla, yoghurt

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 Mount Zero Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

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

24

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

24

Raw Mooloolaba yellow fin tuna

mushroom, soy, pickled white radish, sesame oil

30

Raw Hiramasa kingfish
smoked oyster & seaweed dressing,
native coastal greens

28

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

34

Pumpkin & taleggio arancini

20

Suckling pig sausage roll, black garlic

24

Byron Bay black pig culatello

barley toast, truffle butter, radishes

34

David Blackmore bresaola

rye, cucumber pickle, fennel butter,

horseradish crème fraîche

32

Bruny Island cheese soufflé, truffle & nut crumble

28

Dessert

Cherry jam lamington

Mandarin, vanilla, yoghurt

Chocolate cake from across the water

Australian cheese

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

Seared blue mackerel
takuan pickles, preserved lemon, green wheat, 
marrow broth, nasturtiums

Slow cooked pig belly

sea scallops roasted in umami butter

crisp seaweed, Jerusalem artichoke

Butter poached quail
macadamia rubble, Davidson plum jam

Slow cooked pumpkin

Bruny Island C2, seeds & grains

Main

Today’s wild caught fish

roasted palm heart, parnsip, bone broth

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

Holmbrae duck confit
sesame miso, snow peas, pickled daikon, seaweed,
black vinegar, mirin, soy

Roasted mushrooms, brussels sprouts leaves
braised black barley, garlic custard

Dessert

Mandarin, vanilla, yoghurt

Chocolate cake from across the water

Australian cheese

Sides

Young potatoes, herb & anchovy butter

10

Red oak leaf lettuce, cabernet dressing

10

Supper

Warm Mount Zero Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

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

24

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

24

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

34

David Blackmore bresaola

rye, cucumber pickle, fennel butter,

horseradish crème fraîche

32

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Mandarin, vanilla, yoghurt


Chocolate cake from across the water


Australian Cheese

28

supper

.

Supper

Warm Mount Zero Olives

9

Lime & salt roasted South Australian almonds

9

Sydney rock oysters

lemon and pepper granita

5

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

24

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

24

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

34

David Blackmore bresaola

rye, cucumber pickle, fennel butter,

horseradish crème fraîche

32

Suckling pig sausage roll, black garlic

24

Pumpkin & taleggio arancini

20

Dessert

Cherry jam lamington


Mandarin, vanilla, yoghurt


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

Ron’s The Man
Barrel aged Ron Zacapa rum, Bulleit bourbon
Fernet Branca, Kings ginger
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

Don Pancho De Le Mancha
Don Julio blanco tequila, Aperol, Chartreuse,
sparkling wine, pink grapefruit, raspberry
23

DESSERT COCKTAILS


Tiramisu Espresso Martini
Fire Drum vodka, Amaretto, Montenegro
coffee granita, vanilla ice cream
26


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

Cherry Lamington Spider
Coconut vodka, dark crème de cacao
coconut, cherry juice
23



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.