Each Thursday and Friday lunchtime take a seat under the sails of the Sydney Opera House to enjoy Bennelong’s special House Lunch menu.
Created by Executive Chef Peter Gilmore and Head Chef Rob Cockerill, the House Lunch offers a choice of two options over a two ($85 per person) or three course menu ($100 per person).
The House Lunch menu changes regularly and features dishes such as smoked David Blackmore wagyu tartare, pickled mushrooms, crispy tendon & miso cultured cream and wild caught fish, agretti, baby leeks, ice plant, oyster cream & salted lime. Dessert options includes Peter Gilmore’s new white peach Bellini with white peach ice cream, granita and topped with Stefano Lubiana sparkling wine.
The House Lunch menu is available Thursday and Friday only, in addition to the Cured & Cultured menu, and Restaurant a la carte menu. Bennelong Bar will also be open for guests to walk on in from 12pm.