Bennelong is a Premier dining experience in Circular Quay inside the iconic and internationally recognised Sydney Opera House. It has stunning views of Sydney icon – the Harbour Bridge.
A site of historical significance, for Australia’s first people, the Indigenous Australians, more specifically the Gadigal people of the Eora nation, occupied this site. Bennelong, an Aboriginal man to befriend the British, lived in a house on the point that this restaurant stands today.
With a menu by famous chef Peter Gilmore, 5 star food and service, it is a restaurant you must go to at least once in your life. Whether you are a tourist to Australia or simply dining for a special celebration, it is the perfect venue. It is upscale dining, and with that an expensive price tag, but highly worth the cost. However, if you prefer something a little more accessible, then Cured and Cultured is more recommended, since you can dine without doing a set menu.
This can be found in the centre of the restaurant and you can be served on the middle and upper levels. You can sit at the bar and take in the chefs at work or admire in the incredible views from the upper levels.
The menu has a range of smaller dishes highlighting amazing meats, seafood and the best of Australian produce. In a dining party of three, we shared practically all the dishes on the Cured and Cultured menu.
They’ve got some great little bite sized arancini, made with zucchini, goat’s curd, pepita & hemp seed for $8 as well King prawn toast $12, which are perfect little bar snacks to whet the appetite.
Stepping it up with the Crispy Moreton Bay bug, which sits atop a tomato kasundi with lime yogurt, butter lettuce cups and coriander for $18. It had a nice texture to all of the ingredients with the crispy bug in the lettuce leaves. The condiment, a tomato kasundi added a good flavour kick.
The Raw ocean trout was simply beautiful. It looked like a work of art on the plate, made with green apple, fennel, cultured cream
smoked roe & finger lime for $32.
We also loved the Smoked wagyu tartare, again beautifully styled with pickled mushrooms, sesame tendon, miso and cultured cream for $30.
The Suckling pig sausage roll with black garlic was a delicious version of a classic sausage roll. Although it was a little expensive at $25 for a sausage roll, remember you are dining inside the Opera House and the food is good.
We also ordered the Red claw yabbies for $36, but on this occasion they were substituted with Marron, winning! They were combined with lemon jam, cultured cream, buckwheat pikelets. All ingredients combined perfectly and we absolutely loved this dish, a great representation of Australian ingredients on a plate.
Although we have sampled all of the desserts before, it is almost impossible to pass on the Chocolate cake from across the water. A simply elegant chocolate disc with 8 layers of differing textures of chocolate. There is always anticipation and excitement when they pour the hot chocolate ganache on top of the tempered chocolate top layer. The centre of the dessert slowly gives away, causing a delicious insight to what is to come. This dessert is equally as stunning as the dining space and is a must order.
The interior of the restaurant is equally as impressive as the food, an open restaurant with space on a grand scale with high ceilings, it is a sophisticated place to dine.
We thoroughly enjoyed our visit here and certainly recommend it.
Sydney Opera House
Sydney NSW 2000