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, agretti
pea shoots, young almonds
Ravioli of Hervey Bay scallops
radish, nasturtium buds
XO sauce
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Handline caught barramundi
Florence fennel, kai-lan
whole lemon purée, oyster jus
Pasture raised Maremma duck
cherry, blackberry, rosehip
Kampot pepper
Gundagai lamb
Tuscan kale, garden herb purée
green olive emulsion
Autumn vegetable tart
white polenta
Bruny Island C2 sauce
Grass fed Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Eastern Rock lobster
salt & pepper, lime, hollandaise
supplement $70
Dessert
Textures of Strawberry, Raspberry & Blackberry
Pavlova
Fig Granita, Pistachio
Turtle Egg Green Plum Sherbet
Chocolate Velvet, Prunes
Hazelnuts, Holy Zabaione
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.
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 30 June 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
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Autumn vegetable tart
white polenta
Bruny Island C2 sauce
Handline caught barramundi
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 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
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Handline caught barramundi
Florence fennel, kai-lan
whole lemon purée, oyster jus
Grass fed Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Autumn vegetable tart
white polenta
Bruny Island C2 sauce
Dessert
Fig Granita, Pistachio
Turtle Egg Green Plum Sherbet
Chocolate Velvet, Prunes
Hazelnuts, Holy Zabaione
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.
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, agretti
pea shoots, young almonds
Ravioli of Hervey Bay scallops
radish, nasturtium buds
XO sauce
Smoked pig belly
housemade koji noodles
shiitake, sesame, black garlic
Mains
Handline caught barramundi
Florence fennel, kai-lan
whole lemon purée, oyster jus
Pasture raised Maremma duck
cherry, blackberry, rosehip
Kampot pepper
Gundagai lamb
Tuscan kale, garden herb purée
green olive emulsion
Autumn vegetable tart
white polenta
Bruny Island C2 sauce
Grass fed Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
Eastern Rock lobster
salt & pepper, lime, hollandaise
supplement $70
Dessert
Textures of Strawberry, Raspberry & Blackberry
Pavlova
Fig Granita, Pistachio
Turtle Egg Green Plum Sherbet
Chocolate Velvet, Prunes
Hazelnuts, Holy Zabaione
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.
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
$14 (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
Autumn vegetable tart
white polenta
Bruny Island C2 sauce
$45
Handline caught barramundi
Florence fennel, kai-lan
whole lemon purée, oyster jus
$75
Grass fed Angus beef
Black Pearl and oyster mushrooms
truffle purée, Madeira
$98
Sides
Young Kipfler potatoes, seaweed, anchovy
$15
Red velvet lettuce, Cabernet Sauvignon vinaigrette
$15
Desserts
Fig Granita, Pistachio
Turtle Egg Green Plum Sherbet
$30
Chocolate Velvet, Prunes
Hazelnuts, Holy Zabaione
$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.
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
Rock oysters, lemon pepper granita
Half dozen $54
One dozen $108
Aquatir Beluga caviar 28g
Crème fraîche, blinis
$360
Wagyu bresaola panisse, brown butter aioli
Two per serve
$15
Chestnut, truffle and shiitake arancini
Two per serve
$12
Prawn toast, fermented chilli
Two per serve
$14
Australian cheese
$48
Chocolate Velvet, Prunes
Hazelnuts, Holy Zabaione
$30
Our late-night menu (9.30pm onwards) includes our almonds, olives, Australian cheese, and our Chocolate Velvet dessert.
Cocktail Menu
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.
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.