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
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.
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.
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
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.