Combine Sydney’s iconic chefs with a Sydney icon, and you have Bennelong. It’s Bennelong time coming, but this new Sydney restaurant is now open!
Executive Chef Peter Gilmore is set to showcase Australia’s best food and wine, but Bennelong isn’t all white tablecloths and stiff service. Bennelong has a refined family in the form of the Fink Group (think Quay and The Bridge Room). However, a more casual Cured & Cultured menu will be available on the central and upper tiers.
The main restaurant on the lower tier looks over the water and cityscape, with a cathedral like quality that will get you in the mood for some serious food worship. It seems apt to highlight seaside produce, so crack into the grilled Lady Elliot Island bug with fermented chilli, organic turnips and radishes. Follow it up with the beautiful roasted John Dory, served on the bone.
If you’re wanting to keep it simple, the Cured & Cultured menu often focuses its energy on single ingredients, letting the quality of Australia’s fresh produce speak for itself. From the sea you’ll find South Coast Oysters, and from the land, a plate of Culatello AKA “the king of prosciutto”, or an organic vegetable salad. Add the scenic backdrop and you have the perfect reason to add a cocktail.
Whatever you decide, don’t pass up one of the signature desserts. While they may look spectacular, the nostalgic vision is a little more playful than you’d expect. Aside from the magnificence that is the pavlova with Opera House sails, you can go a little simpler with a lamington too. Of course, given it’s Gilmore—it’s taken up a notch from your childhood bake sale.
Image credit: Brett Stevens at Bennelong