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RESTAURANT
Upmarket yet relaxed, The Restaurant offers a two (lunch & pre-theatre) and three course à la carte menu.
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CURED & CULTURED
Cured and Cultured offers a more casual dining experience; ideal for a bite over a glass of wine at The Counter and in The Circle.
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This Summer Peter Gilmore has added another Aussie icon to the Bennelong dessert menu. The Neenish tart will join the Pavlova and Lamington in the all-star-Aussie line up. The desserts follow Bennelong’s concept of celebrating great Australian ingredients, producers and dishes.

“Growing up, I fondly remember the brown and white striped tart in Australian cake shops. In keeping with our concept of reimagining classic Australian desserts, it was the Neenish tart’s turn to get the Bennelong make over” says Executive Chef Peter Gilmore. “Of course, this is the luxe edition” adds Chef Gilmore.

The tart features a chocolate shortcrust pastry that is filled with house-made raspberry jam, custard cream and topped with a white and dark chocolate ganache. It will be served along a house-churned berry ripple ice cream.

The Bennelong Neenish tart will be available across the restaurant including the Bar and Cured & Cultured. Diners will be able to enjoy the tart in true Aussie style at Cured & Cultured alongside the sausage roll, yabbies, scallop pie, cherry jam lamington or via the restaurant with the Opera House passionfruit pavlova and other great Australian dishes from the menu.

Make A
Reservation

RESTAURANT
Upmarket yet relaxed, The Restaurant offers a two (lunch & pre-theatre) and three course à la carte menu.
Make a Reservation
CURED & CULTURED
Cured and Cultured offers a more casual dining experience; ideal for a bite over a glass of wine at The Counter and in The Circle.
Make a Reservation