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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, young almonds

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

  • Smoked pig belly
    housemade koji noodles
    shiitake, sesame, black garlic

  • Mains

    Roasted Murray cod
    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

    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
    $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

  • Roasted Murray cod
    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

    Roasted Murray cod
    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 & Rhubarb Granita
    Strawberries, Raspberries & Blackberries

  • 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, ice plant
    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

    Roasted Murray cod
    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

    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
    $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.

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
    $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

  • Roasted Murray cod
    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 & Rhubarb Granita
    Strawberries, Raspberries & Blackberries $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.

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

  • 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.

  • View Cocktail Menu

  • 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.

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