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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

Bennelong offers an à la carte menu by Peter Gilmore. Guests can enjoy a three-course menu in the Restaurant, or a two-course menu at the Counter on side-by-side bar style seating. Reservations essential.

  • 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 sprouting white broccoli
    broad beans, kohlrabi, stracciatella
    pistachio, ice plant, verjus

  • Western Australian marron
    finger lime, cultured cream
    ume, buckwheat pikelets

  • Quail breast
    prunes, ruby Brussels sprouts

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

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

  • Mains

    Wild caught fish
    Florence fennel, kailan
    whole lemon purée, oyster jus

  • Roasted Maremma duck
    rosehip, blackberry, beetroot
    Kampot pepper

  • Aged Kurobuta pork
    Kootingal pecans, golden sultanas
    apple, smoked trotter jus

  • Soft polenta and taleggio tart
    Maitake, chestnut, cipollini

  • Grass fed O’Connor Angus beef
    Black Pearl and oyster mushrooms
    truffle purée, Madeira

  • Tasmanian Southern Rock lobster
    salt & pepper, native 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

  • The Counter: Two-course menu

    $160
    Choice of entrée and main from the à la carte menu
    Offered for dining at The Counter only, on side-by-side high bar seating

  • 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

    $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, kailan
    whole lemon purée, oyster jus

  • Aged Kurobuta pork
    Kootingal pecans, golden sultanas
    apple, smoked trotter jus

  • Soft polenta and taleggio tart
    Maitake, chestnut, cipollini

  • Grass fed O’Connor Angus beef
    Black Pearl and oyster mushrooms
    truffle purée, Madeira

  • Tasmanian Southern Rock lobster
    salt & pepper, native lime, hollandaise
    supplement $70

  • Bennelong Friday 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 29 September 2024.

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.

  • Reservations dining during our early dining period (between 5.30pm to 6.15pm) are offered our Pre-Theatre menu, slightly condensed à la carte 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 sprouting white broccoli
    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, kailan
    whole lemon purée, oyster jus

  • Aged Kurobuta pork
    Kootingal pecans, golden sultanas
    apple, smoked trotter jus

  • Soft polenta and taleggio tart
    Maitake, chestnut, cipollini

  • Dessert

    The Chocolate Crackle

  • Selection of Australian cheeses

  • Three-course menu and sides

    $200

  • The Counter: Two-course menu

    $160
    Choice of entrée and main from the à la carte menu
    Offered for dining at The Counter only, on side-by-side high bar seating

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.

  • 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 sprouting white broccoli
    broad beans, kohlrabi, stracciatella
    pistachio, ice plant, verjus

  • Western Australian marron
    finger lime, cultured cream
    ume, buckwheat pikelets

  • Quail breast
    prunes, ruby Brussels sprouts

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

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

  • Mains

    Wild caught fish
    Florence fennel, kailan
    whole lemon purée, oyster jus

  • Roasted Maremma duck
    rosehip, blackberry, beetroot
    Kampot pepper

  • Aged Kurobuta pork
    Kootingal pecans, golden sultanas
    apple, smoked trotter jus

  • Soft polenta and taleggio tart
    Maitake, chestnut, cipollini

  • Grass fed O’Connor Angus beef
    Black Pearl and oyster mushrooms
    truffle purée, Madeira

  • Tasmanian Southern Rock lobster
    salt & pepper, native 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

  • The Counter: Two-course menu

    $160
    Choice of entrée and main from the à la carte menu
    Offered for dining at The Counter only, on side-by-side high bar seating

  • Please note, due to our commitment to only working with the best produce available, some dishes have limited availability. Menu subject to change.

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

  • 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.

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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