“Our menu is centred on sourcing local produce from around Australia. The relationships Chef Peter Gilmore has developed over the years with our suppliers often dictate the direction of a dish or when a menu will change.”

Seared tartare of Rangers Valley Wagyu with horseradish cream, capers, parsley, and beef tendon; redclaw yabbies with lemon jam, cultured cream, and buckwheat pikelets; and whole-roasted tiger flathead tail with grilled cucumbers, verjus, and coastal greens.

Bennelong could have simply banked on its location, the most famous building in Australia, or just traded off its signature pavlova, which mimics the Sydney Opera House’s architectural sails. But Peter Gilmore and Rob Cockerill push themselves to support small-scale farmers, many of whom wouldn’t be around without them. Well-sourced ingredients are treated like stars – think Johnstone Farm pecans, Lynford Farms Arkady grassfed lamb, Macleay Valley suckling pig, Princess Charlotte Moreton Bay bugs – and minimizing food waste is prioritized. Whole roasted flathead tail is available à la carte, while smoked flathead and hempseed fishcake make the most of trimmings that would typically get binned.

Bennelong also supports charities OzHarvest and R U OK? and its owners have established the Bennelong Arts Foundation, which honours the site’s cultural origins.

“Bennelong is back and better than ever with a definitively Australian menu, stellar crew, and fit-out worthy of its architectural origins.” –Pat Nourse, Gourmet Traveller