Join Executive Chef Peter Gilmore and Head Chef Rob Cockerill for a Saturday lunch celebrating the Australian Coastline. The four-course, beverage-matched lunch will feature some of Australia’s most unique seafood and native greens including the Coffin Bay fan shell razor clam exclusively served at Quay, Mooloolaba Yellow fin tuna and line-caught Northern Territory Red Emperor with coastal greens. “Bennelong is all about the provenance of the food we are serving,” says both chefs. “The menu is very much crafted in partnership with the farmers, fishermen, breeders and providores with whom our chefs work every day. There is so much incredible food along our coastline that is native to Australia, it’s important to celebrate that and the people who bring it to us.”

$220 per person including four-course menu & matched beverage including Australian inspired cocktail on arrival
Saturday 28th October

Reservations Essential 
02 9240 8000