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Menu

Australian produce and wine take centre stage at Bennelong.

With Peter Gilmore, one of Australia’s most celebrated chefs at the helm, Bennelong showcases the flavour, diversity and quality of Australian produce within the shell of one of Australia’s most iconic buildings.

View the menu and full beverage list below.

View Menu

TABLE SEATING

  • THREE-COURSE MENU - THE RESTAURANT

  • Appetisers

    Aquatir Beluga caviar 28g
    crème fraîche, buckwheat pikelets
    $360

  • Aquatir Beluga caviar 28g
    crème fraîche, buckwheat pikelets
    with half-bottle of MV Krug ‘Grande Cuvée’, Brut, 375ml
    $825

  • Black River Imperial Oscietra Caviar 10g
    crème fraîche, buckwheat pikelets
    $84

  • Black River Imperial Oscietra Caviar 30g
    crème fraîche, buckwheat pikelets
    $252

  • Rock oysters, lemon pepper granita
    Half dozen $54
    One dozen $108

  • Entrées

    Golden beetroot and persimmon salad
    hazelnuts, whipped feta, raisins
    sherry caramel dressing

  • Western Australian marron
    finger lime, cultured cream
    ume, buckwheat pikelets

  • Southern squid
    seaweed Koshihikari risotto, ice plant
    pea shoots, palm heart

  • Ravioli of Hervey Bay scallops
    radish, nasturtium buds
    XO sauce

  • Confit pork belly
    housemade koji noodles
    shiitake, sesame aioli

  • Mains

    Roasted Murray cod
    wilted winter leaves
    sudachi emulsion

  • Pasture raised Maremma duck
    cherry, blackberry, rosehip
    Kampot pepper

  • Aged Kurobuta pork rack
    pear, pickled muntries
    smoked trotter jus

  • Winter vegetable tart
    white polenta
    Bruny Island C2 sauce

  • Blackmore wagyu brisket
    Slow cooked for 72 hours
    Black garlic, radicchio, Oloroso

  • O’Connor Black Angus beef fillet
    Black pearl and oyster mushrooms
    Manjimup truffle
    Supplement $20

  • Sides

    Red velvet lettuce, fine herbs, Cabernet Sauvignon vinaigrette

  • Young Kipfler potatoes, seaweed, anchovy

  • Dessert

    Almond Kataifi, Lemon Curd
    Nougat, Vanilla Parfait

  • Bennelong Pavlova

  • Fig & Rhubarb Granita
    Strawberries, Raspberries & Blackberries

  • Chocolate Velvet, Prunes
    Hazelnuts, Holy Zabaione

  • Additional Australian cheese course
    $52

  • Three-course menu and sides

    $210

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu and price are subject to change.

    Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

  • HOUSE LUNCH TWO-COURSE MENU - THE RESTAURANT

  • $125 per person two-course menu, including glass of sparkling wine on arrival with your choice of entrée and main course.
    Available Friday to Sunday lunch only until 31 October 2025.
    The menu must be pre-booked at time of reservation.
    Bennelong's full three-course menu is also available.

  • On arrival

    Glass of Arras Blanc de Blancs sparkling wine

  • Entrée

    Golden beetroot and persimmon salad
    hazelnuts, whipped feta, raisins
    sherry caramel dressing

  • Confit pork belly
    housemade koji noodles
    shiitake, sesame aioli

  • Mains

    Winter vegetable tart
    white polenta
    Bruny Island C2 sauce

  • Roasted Murray cod
    wilted winter leaves
    sudachi emulsion

  • Bennelong House Lunch - $125 Two-Course

    $125 per person for two-course menu with glass of sparking wine on arrival.
    Optional snacks, sides, and desserts available to add on.
    Please allow a minimum of 1 hour and 30 minutes to enjoy the House Lunch
    Seated in the Main Dining Room.
    Available Friday to Sunday lunch until 30 June 2025.

    Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

  • THREE-COURSE MENU - THE RESTAURANT

    Reservations booked between 5.30pm to 6.15pm are offered our Pre-Theatre, slightly condensed three-course choice menu, allowing guests the time to enjoy the Bennelong experience before making their way to a performance.

  • Entrées

    Golden beetroot and persimmon salad
    hazelnuts, whipped feta, raisins
    sherry caramel dressing

  • Western Australian marron
    finger lime, cultured cream
    ume, buckwheat pikelets

  • Confit pork belly
    housemade koji noodles
    shiitake, sesame aioli

  • Mains

    Roasted Murray cod
    wilted winter leaves
    sudachi emulsion

  • Aged Kurobuta pork rack
    pear, pickled muntries
    smoked trotter jus

  • Winter vegetable tart
    white polenta
    Bruny Island C2 sauce

  • Dessert

    Fig & Rhubarb Granita
    Strawberries, Raspberries & Blackberries

  • Chocolate Velvet, Prunes
    Hazelnuts, Holy Zabaione

  • Additional Australian cheese course
    $52

  • Three-course menu and sides

    $210

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu and price are subject to change.

    Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

  • THREE-COURSE MENU - THE RESTAURANT

  • Appetisers

    Aquatir Beluga caviar 28g
    crème fraîche, buckwheat pikelets
    $360

  • Aquatir Beluga caviar 28g
    crème fraîche, buckwheat pikelets
    with half-bottle of MV Krug ‘Grande Cuvée’, Brut, 375ml
    $825

  • Black River Imperial Oscietra Caviar 10g
    crème fraîche, buckwheat pikelets
    $84

  • Black River Imperial Oscietra Caviar 30g
    crème fraîche, buckwheat pikelets
    $252

  • Rock oysters, lemon pepper granita
    Half dozen $54
    One dozen $108

  • Entrées

    Golden beetroot and persimmon salad
    hazelnuts, whipped feta, raisins
    sherry caramel dressing

  • Western Australian marron
    finger lime, cultured cream
    ume, buckwheat pikelets

  • Southern squid
    seaweed Koshihikari risotto, ice plant
    pea shoots, palm heart

  • Ravioli of Hervey Bay scallops
    radish, nasturtium buds
    XO sauce

  • Confit pork belly
    housemade koji noodles
    shiitake, sesame aioli

  • Mains

    Roasted Murray cod
    wilted winter leaves
    whole lemon purée, oyster jus

  • Pasture raised Maremma duck
    cherry, blackberry, rosehip
    Kampot pepper

  • Aged Kurobuta pork rack
    pear, pickled muntries
    smoked trotter jus

  • Winter vegetable tart
    white polenta
    Bruny Island C2 sauce

  • Blackmore wagyu brisket
    Slow cooked for 72 hours
    black garlic, radicchio, Oloroso

  • O’Connor Black Angus beef fillet
    Black pearl and oyster mushrooms
    Manjimup truffle
    Supplement $20

  • Dessert

    Almond Kataifi, Lemon Curd
    Nougat, Vanilla Parfait

  • Bennelong Pavlova

  • Fig & Rhubarb Granita
    Strawberries, Raspberries & Blackberries

  • Chocolate Velvet, Prunes
    Hazelnuts, Holy Zabaione

  • Additional Australian cheese course
    $52

  • Three-course menu and sides

    $210

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu and price are subject to change.

    Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

HIGH-BAR STOOL SEATING

  • À LA CARTE MENU - THE COUNTER

    Enjoy Bennelong’s à la carte menu, only available at The Counter, seated on side-by-side high bar stools.

  • Snacks

    Rock oyster, lemon pepper granita
    $9 each
    $54 half dozen

  • Heritage whole wheat sourdough,
    CopperTree Farms cultured butter
    $7

  • Chestnut, truffle and shiitake arancini
    $12 (two per serve)

  • Prawn toast, fermented chilli
    $18 (two per serve)

  • Wagyu bresaola panisse, brown butter aioli
    $15 (two per serve)

  • Western Australian Marron
    finger lime, cultured cream
    ume, buckwheat pikelets
    $60

  • Caviar

    Served with crème fraîche, buckwheat pikelets.

  • Aquatir Beluga caviar 28g
    $360

  • Aquatir Beluga caviar 28g
    with half-bottle of MV Krug ‘Grande Cuvée’, Brut, 375ml
    $825

  • Black River Imperial Oscietra caviar 10g
    $84

  • Black River Imperial Oscietra caviar 30g
    $252

  • Mains

    Winter vegetable tart
    white polenta
    Bruny Island C2 sauce
    $45

  • Roasted Murray cod
    wilted winter leaves
    sudachi emulsion
    $75

  • Aged Kurobuta pork rack
    pear, pickled muntries
    smoked trotter jus
    $85

  • Sides

    Young Kipfler potatoes, seaweed, anchovy
    $15

  • Red velvet lettuce, Cabernet Sauvignon vinaigrette
    $15

  • Desserts

    Fig & Rhubarb Granita
    Strawberries, Raspberries & Blackberries $30

  • Chocolate Velvet, Prunes
    Hazelnuts, Holy Zabaione
    $30

  • Selection of Australian cheese
    $52

  • Please note, Bennelong’s three-course choice menu ($210 per person) is not available at The Counter.

  • Due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.

    Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

Located on the top tier of the restaurant, the Bennelong Bar is the perfect place for a drink and bite to eat before or after a show, or as a nightcap after your meal. Walk-ins welcome.

  • Bar Snacks

    House smoked Willunga almonds
    $9

  • Mount Zero marinated olives
    $9

  • Heritage whole wheat sourdough
    Copper Tree Farms cultured butter
    Two per serve $7

  • Sydney Rock oysters, lemon pepper granita
    Half dozen $54
    One dozen $108

  • Black River Imperial Oscietra caviar
    10g - $84
    30g - $252

  • Aquatir Beluga caviar
    28g - $360

  • Chestnut, truffle and shiitake arancini
    Two per serve
    $12

  • Wagyu bresaola panisse, brown butter aioli
    Two per serve
    $15

  • Prawn toast, fermented chilli
    Two per serve
    $18

  • Maremma duck pithivier
    black garlic
    $20

  • Australian cheese
    $52

  • Chocolate Velvet, Prunes
    Hazelnuts, Holy Zabaione
    $30

  • Our late-night menu (9.30pm onwards) includes our Australian cheese, and our Chocolate Velvet dessert.

  • Cocktail List

    The Bennelong Bar list is inspired by creativity, excellence, experience, and of course, the iconic setting we call home. It is the culmination of not one singular voice or vision, but the combined dedication of a full team of individuals passionate about the transformative potential of a simple drink made well.
    - The Bar Team

  • View Cocktails & Spirits



  • Please note, a surcharge of 10% on Sundays and 15% on public holidays will apply.
    All credit, debit, and EFTPOS card payments will incur a variable surcharge.

In addition to a small selection of incredible wines sourced from around the globe, Bennelong is proud to offer over 200 of Australia's favourite small scale labels from an eclectic collection of wine-makers.

KEEP UP TO DATE WITH BENNELONG

Keep up-to-date with the Bennelong’s happenings, offers, news, and events.

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