Seated right in the heart of our Opera House, it is fitting that Bennelong takes its provenance seriously. Moving to an All-Australian wine list is a fitting act of respect, alongside its use of local and Australian produce where possible.

Bennelong’s Head Sommelier, Seamus Brandt, said, “Bennelong is a showcase for the very best of Australian produce, it is only fitting that we continue this celebration of Australia through the wine list.”

The list features the best of Australian wines: from some of Australia’s favourite labels through to wines from lesser-known boutique wineries. The list is contemporary and wide-ranging, showcasing our diverse, high-quality wine production and price points across the spectrum.
Diners can expect to see household names from great vintages, alongside new up and coming producers who are taking our wine landscape forward. With over 320 labels, it is a measure of ‘where we are at’ with Australian wine.
Bennelong’s food philosophy celebrates the flavour, diversity and quality of Australian produce and is committed to building strong partnerships with farmers, fisherman and providores. Executive Chef, Peter Gilmore, has more than just a few accolades under his belt.

Peter became a household name after his signature Quay dessert, the Snow Egg, was touted as one of the toughest Masterchef challenges. Peter describes his cuisine as “food inspired by nature”, a philosophy that is evident across both his restaurants.

At Bennelong, Peter works alongside his Senior Sous Chef from Quay, Robert Cockerill, who has now assumed the position of Head Chef at Bennelong. Robert has a similar philosophy to Peter, with a hands-on approach to produce and an appreciation for the seasons.

The restaurant is split into three levels, with a signature ‘Peter Gilmore dining experience’ available on the lower level. His unique take on Australian cuisine will present options such as Grilled Tasmanian Octopus dressed with smoked almonds, aioli and sherry caramel, while Macleay Valley Suckling Pig is served with confit organic carrots, pickled onion and black and white garlic. Dessert is the epitome of nostalgia with Pavlova and a Cherry Jam Lamington.

On the two upper layers, a more casual menu is served with a focus on raw food with a choice of bar seating where you can watch the chefs at work on the middle tier, or a casual dining area on the top floor. Dishes include Sydney Rock Oysters, Raw Mt. Cook Alpine Salmon and Smoked Wagyu Tartare.

Coveted Australian design firm, Tonkin Zulaikha Greer (TZG), designed the multimillion-dollar refurbishment. The tri-level layout seamlessly blends with the Sydney Opera House’s ochre and natural tones, complementing the iconic granite walls and ribs. Felt travels from floor to ceiling, softening the space and sound, and in the centre, Larrakitj artwork from the Yolngu People connect the site to the traditional owners of the land and the restaurant’s namesake.

Bennelong is featured in Flavours of Australia as well as its signature d Claw Yabbies with Buckwheat Pikelets, Creme Fraiche and Lemon Jam
Purchase your copy of Flavours of Australia here.


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