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

Smoked Wagyu tartare
fermented chilli paste, cultured grains,
mushrooms, seaweed, egg

Prawn raviolo

organic radishes, fermented chili & prawn jus

Slow cooked 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

Risotto of grains & autumn greens

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

Hot lobster bun

28

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

Smoked Blackmore Wagyu tartare

fermented chilli paste, cultured cream & grains,

mushrooms, seaweed, egg yolk

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

Slow cooked 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

Slow cooked Black Angus beef cheek

smoked chestnut puree, cipollini onion

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

Risotto of grains & autumn greens

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

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

24

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

34

Byron Bay black pig culatello

barley toast, truffle butter, radishes

34

David Blackmore bresaola

rye, cucumber pickle, fennel butter,

horseradish crème fraîche

32

Smoked Blackmore Wagyu tartare

fermented chilli paste, cultured cream & grains,

mushrooms, seaweed, egg yolk

28

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

24

Suckling pig sausage roll, black garlic

24

Dessert

Cherry jam lamington


Mandarin, vanilla, yoghurt


Chocolate cake from across the water

28

supper

.

Supper

Warm Mount Zero Olives

9

Lime & salt roasted South Australian almonds

9

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

24

Red claw yabbies

lemon jam, cultured cream, buckwheat pikelets

34

Byron Bay black pig culatello

barley toast, truffle butter, radishes

34

David Blackmore bresaola

rye, cucumber pickle, fennel butter,

horseradish crème fraîche

32

Smoked Blackmore Wagyu tartare

fermented chilli paste, cultured cream & grains,

mushrooms, seaweed, egg yolk

28

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

24

Suckling pig sausage roll, black garlic

24

Dessert

Cherry jam lamington


Mandarin, vanilla, yoghurt


Chocolate cake from across the water

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 Aylesbury Duck vodka, lemon peel, sea salt


19

Symphony #4 In D Minor

Hendricks gin, St Germain, lemon juice,

apple juice, chamomile

22

Snugglepot & Cuddlepie 21

Buffalo Trace bourbon, cherry, walnut, quince shrub

21

Don Pancho De Le Mancha

Calle23 tequila, Aperol, pink grapefruit, 

raspberries, sparkling wine

Bitter Disposition

Dolin bitter, Lillet Rose, Antica Formula, raspberry granita

18

Sparkling obsession

Fords gin, fresh pressed pear, ginger, sparkling wine

20

Betcha bottom dollar

Bechrovka, Fernet Branca, Blackstrap ginger beer

18

Four Pillars dry, Four Pillars gunpowder gin, 

Campari, Dolin sweet vermouth

23

Summer Spritzers

Ann’s Summer Sunset

Blood orange, rosemary, San bitters, lemon

16

Spring Kisses in the Moonlight

Quinquina, chamomile, spring tea, sparkling wine

17

Whispers on the Breeze 

Sauvignon blanc, lemon peel, cucumber, St Germain, soda

18



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.