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 pickled green apple
broad beans, kohlrabi, stracciatella
pistachio, ice plant, verjus
Western Australian marron
finger lime, cultured cream
ume, buckwheat pikelets
Quail breast
radicchio, prunes
crisp Brussels sprouts
Ravioli of Hervey Bay scallops
Tasmanian white asparagus
brown butter emulsion
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Roasted Maremma duck
rosehip, blackberry, beetroot
Kampot pepper
Slow braised milk fed Capretto
hummus, preserved lemon
globe artichokes
Spring vegetable tart
soft polenta, citrus
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
Strawberries and Raspberries
Additional Australian cheese course
$40
Three-course menu and sides
$200
Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.
HOUSE LUNCH MENU - THE RESTAURANT
$100 per person including glass of Sparkling Wine and snacks on arrival,
with your choice of main course.
Available Friday to Sunday lunch only.
The menu must be pre-booked at time of reservation.
Bennelong's full two- and three-course menus are also available.
On arrival
Glass of Arras Blanc de Blancs Sparkling Wine
Chef's choice of two bar snacks
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Slow braised milk fed Capretto
hummus, preserved lemon
globe artichokes
Spring vegetable tart
soft polenta, citrus
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Tasmanian Southern Rock lobster
salt & pepper, lime, hollandaise
supplement $70
Bennelong House Lunch
$100 per person.
Optional entreés, 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 or at The Counter, on side-by-side high bar seating.
Available Friday to Sunday lunch until 27 October 2024.
Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.
THREE-COURSE MENU - THE RESTAURANT
Reservations dining during our early dining period (between 5.30pm to 6.15pm) are offered our Pre-Theatre menu, slightly condensed three-course choice menu, to allow our pre-theatre guests the time to enjoy the Bennelong experience before they make their way to a performance.
Entrées
Salad of pickled green apple
broad beans, kohlrabi, stracciatella
pistachio, ice plant, 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
Spring vegetable tart
soft polenta, citrus
Dessert
Crème Caramel vs Mille-Feuille
The Chocolate Crackle
Additional Australian cheese course
$40
Three-course menu and sides
$200
Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu 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 pickled green apple
broad beans, kohlrabi, stracciatella
pistachio, ice plant, verjus
Western Australian marron
finger lime, cultured cream
ume, buckwheat pikelets
Quail breast
radicchio, prunes
crisp Brussels sprouts
Ravioli of Hervey Bay scallops
Tasmanian white asparagus
brown butter emulsion
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
Roasted Maremma duck
rosehip, blackberry, beetroot
Kampot pepper
Slow braised milk fed Capretto
hummus, preserved lemon
globe artichokes
Spring vegetable tart
soft polenta, citrus
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
Strawberries and Raspberries
Additional Australian cheese course
$40
Three-course menu and sides
$200
Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu 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
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 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
Mains
Wild caught fish
Florence fennel, kai-lan
whole lemon purée, oyster jus
$75
Spring vegetable tart
soft polenta, citrus
$45
Grass fed O’Connor Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
$90
Sides
Nicola potatoes, seaweed, anchovy
$15
Fioretto, vinaigrette
$15
Desserts
Strawberries and Raspberries
$28
The Chocolate Crackle
$30
Selection of Australian cheese
$48
Please note, Bennelong’s three-course choice menu ($200 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
$14
Zucchini, goat’s curd, pepita and hemp seed arancini
Two per serve
$14
Prawn toast, fermented chilli aioli
Two per serve
$16
Australian cheese
$40
The Chocolate Crackle
$40
Our late-night menu (9.30pm onwards) includes our almonds, olives, Australian cheese, and the Chocolate Crackle.