Bennelong’s pavlova is a spectacular sugary replica of the Opera House, with shards of meringue forming the landmark’s sails. It is part of a menu that is distinctly Australian; 98 per cent of everything served at Bennelong is Australian grown or produced.
At Bennelong celebrated chef Peter Gilmore focuses on produce, essential flavours and more direct cooking techniques than at the famous Quay. For example: roasted John Dory, served on the bone with orach (saltbush), turnips, kalian blossoms and dashi emulsion.
This dedicated simplicity flows throughout the menu, which features a selection of raw, cured and fermented ingredients. Vegetables are also an important part of the offering, seen in a past highlight of broad beans from South America teamed with Flinders Island lamb, to another of roasted carrot, almonds, sherry caramel, feta, and amaranth.
The tri-level design uses honey-coloured brass and marblo – a soft, off-white resin that complements the materials already used in the Opera House. The space is the only place in the Opera House from which you can see the inside of the shells completely. But in a restaurant replete with striking features, its most arresting will always be its unmatched view of the Sydney CBD.
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