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.
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
Rock oysters, lemon pepper granita
Half dozen $54
One dozen $108
Entrées
Salad of spring vegetables
stracciatella, pistachio, ice plant
liquorice kombu, verjus
Western Australian marron
finger lime, cultured cream
ume, buckwheat pikelets
Southern squid
seaweed Koshihikari risotto
agretti, pea shoots, Barletta, young almonds
Ravioli of Hervey Bay scallops
radish, pin stripe peanuts, nasturtium buds
XO sauce
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Pasture raised Maremma duck
cherry, blackberry, rosehip
Kampot pepper
Slow braised milk fed Capretto
hummus, preserved lemon
confit carrots, golden linseeds
Roasted fresh corn tart
soft polenta, goat’s curd
smoked almonds
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Tasmanian Southern Rock lobster
salt & pepper, lime, hollandaise
supplement $70
Dessert
Cherry Jam Lamington
The Chocolate Crackle
Pavlova
Mulberries and Cream
Additional Australian cheese course
$48
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.
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 2 February 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
Salad of spring vegetables
stracciatella, pistachio, ice plant
liquorice kombu, verjus
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Roasted fresh corn tart
soft polenta, goat’s curd
smoked almonds
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
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 2 February 2025.
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
Salad of spring vegetables
stracciatella, pistachio, ice plant
liquorice kombu, verjus
Western Australian marron
finger lime, cultured cream
ume, buckwheat pikelets
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Roasted fresh corn tart
soft polenta, goat’s curd
smoked almonds
Dessert
Crème Caramel vs Mille-Feuille
The Chocolate Crackle
Additional Australian cheese course
$48
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.
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
Rock oysters, lemon pepper granita
Half dozen $54
One dozen $108
Entrées
Salad of spring vegetables
stracciatella, pistachio, ice plant
liquorice kombu, verjus
Western Australian marron
finger lime, cultured cream
ume, buckwheat pikelets
Southern squid
seaweed Koshihikari risotto
agretti, pea shoots, Barletta, young almonds
Ravioli of Hervey Bay scallops
radish, pin stripe peanuts, nasturtium buds
XO sauce
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Pasture raised Maremma duck
cherry, blackberry, rosehip
Kampot pepper
Slow braised milk fed Capretto
hummus, preserved lemon
confit carrots, golden linseeds
Roasted fresh corn tart
soft polenta, goat’s curd
smoked almonds
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Tasmanian Southern Rock lobster
salt & pepper, lime, hollandaise
supplement $70
Dessert
Cherry Jam Lamington
The Chocolate Crackle
Pavlova
Mulberries and Cream
Additional Australian cheese course
$48
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.
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
Zucchini, goat’s curd, pepita and hemp seed arancini
$12 (two per serve)
Prawn toast, fermented chilli aioli
$14 (two per serve)
Sourdough crostini, fennel salami, green olive butter
$15 (two per serve)
Western Australian Marron
finger lime, cultured cream
ume, buckwheat pikelets
$60
Caviar
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
Mains
Roasted fresh corn tart
soft polenta, goat’s curd
smoked almonds
$45
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
$75
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
$98
Sides
Young Kipfler potatoes, seaweed, anchovy
$15
Fioretto, vinaigrette
$15
Desserts
Mulberries and Cream
$28
The Chocolate Crackle
$30
Selection of Australian cheese
$48
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.
Bar Snacks
House smoked Willunga almonds
$9
Mount Zero marinated olives
$9
Rock oysters, lemon pepper granita
Half dozen $54
One dozen $108
Aquatir Beluga caviar 28g
Crème fraîche, blinis
$360
Sourdough crostini, fennel salami, green olive butter
Two per serve
$15
Zucchini, goat’s curd, pepita and hemp seed arancini
Two per serve
$12
Prawn toast, fermented chilli aioli
Two per serve
$14
Australian cheese
$48
The Chocolate Crackle
$30
Our late-night menu (9.30pm onwards) includes our almonds, olives, Australian cheese, and the Chocolate Crackle.