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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 three dining options by Peter Gilmore. Experience our three-course choice menu in the Restaurant, dine à la carte at The Counter on side-by-side bar style seating, or take a seat in the Bennelong Bar to enjoy a bite to eat and signature cocktail. Reservations for the Restaurant and Counter are highly recommended. No reservations required for Bennelong Bar, walk-ins only.

  • 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

  • Rock oysters, lemon pepper granita
    Half dozen $54
    One dozen $108

  • Entrées

    Salad of spring vegetables
    stracciatella, pistachio, ice plant
    liquorice kombu, verjus

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

  • Shaved Southern squid
    Koshihikari rice, sea urchin butter
    nasturtium buds, golden linseed

  • Ravioli of Hervey Bay scallops
    brown butter emulsion
    green asparagus

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

  • Mains

    Wild caught fish
    Florence fennel, kai-lan
    whole lemon purée, oyster jus

  • Pasture raised Maremma duck
    rosehip, blackberry, beetroot
    Kampot pepper

  • Slow braised milk fed Capretto
    hummus, preserved lemon
    globe artichokes

  • Roasted fresh corn tart
    soft polenta, goat’s curd
    smoked almonds

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

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

  • Dessert

    Cherry Jam Lamington

  • The Chocolate Crackle

  • Pavlova

  • Mulberries and Cream

  • 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.

  • 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 2 February 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

    Salad of spring vegetables
    stracciatella, pistachio, ice plant
    liquorice kombu, verjus

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

  • Mains

    Roasted fresh corn tart
    soft polenta, goat’s curd
    smoked almonds

  • Wild caught fish
    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 2 February 2025.

  • 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

    Salad of spring vegetables
    stracciatella, pistachio, ice plant
    liquorice kombu, 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, kai-lan
    whole lemon purée, oyster jus

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

  • Roasted fresh corn tart
    soft polenta, goat’s curd
    smoked almonds

  • Dessert

    Crème Caramel vs Mille-Feuille

  • The Chocolate Crackle

  • 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.

  • 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

  • Rock oysters, lemon pepper granita
    Half dozen $54
    One dozen $108

  • Entrées

    Salad of spring vegetables
    stracciatella, pistachio, ice plant
    liquorice kombu, verjus

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

  • Shaved Southern squid
    Koshihikari rice, sea urchin butter
    nasturtium buds, golden linseed

  • Ravioli of Hervey Bay scallops
    brown butter emulsion
    green asparagus

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

  • Mains

    Wild caught fish
    Florence fennel, kai-lan
    whole lemon purée, oyster jus

  • Pasture raised Maremma duck
    rosehip, blackberry, beetroot
    Kampot pepper

  • Slow braised milk fed Capretto
    hummus, preserved lemon
    globe artichokes

  • Roasted fresh corn tart
    soft polenta, goat’s curd
    smoked almonds

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

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

  • Dessert

    Cherry Jam Lamington

  • The Chocolate Crackle

  • Pavlova

  • Mulberries and Cream

  • 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.

Bennelong offers three dining options by Peter Gilmore. Experience our three-course choice menu in the Restaurant, dine à la carte at The Counter on side-by-side bar style seating, or take a seat in the Bennelong Bar to enjoy a bite to eat and signature cocktail. Reservations for the Restaurant and Counter are highly recommended. No reservations required for Bennelong Bar, walk-ins only.

  • 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

  • Zucchini, goat’s curd, pepita and hemp seed arancini
    $12 (two per serve)

  • Prawn toast, fermented chilli aioli
    $14 (two per serve)

  • Sourdough crostini, fennel salami, green olive butter
    $15 (two per serve)

  • Western Australian Marron
    finger lime, cultured cream
    ume, buckwheat pikelets
    $60

  • Caviar

    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

  • Mains

    Roasted fresh corn tart
    soft polenta, goat’s curd
    smoked almonds
    $45

  • Wild caught fish
    Florence fennel, kai-lan
    whole lemon purée, oyster jus
    $75

  • Grass fed O’Connor Angus beef
    Black Pearl and oyster mushrooms
    truffle purée, Madeira
    $98

  • Sides

    Young Kipfler potatoes, seaweed, anchovy
    $15

  • Fioretto, vinaigrette
    $15

  • Desserts

    Mulberries and Cream
    $28

  • The Chocolate Crackle
    $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.

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
    $15

  • Zucchini, goat’s curd, pepita and hemp seed arancini
    Two per serve
    $12

  • Prawn toast, fermented chilli aioli
    Two per serve
    $14

  • Australian cheese
    $48

  • The Chocolate Crackle
    $30

  • 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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