One of Sydney’s landmark restaurants has reached a landmark milestone. Bennelong at the Sydney Opera House is ten, and from day one it has served up some of the most exquisite views and finest food in the city.
Dinner at Bennelong is always exceptional, largely due to who’s in the kitchen – executive chef Peter Gilmore, head chef Rob Cockerill and a band of exceptionally talented team.
The menu is seasonal and impeccably sourced, including dishes like Northern Territory Mud Crab with handmade noodles tossed in a Koji beurre blanc, or slow cooked Wagyu brisket with a black garlic and truffle aioli and pickled radicchio. One constant though is the Bennelong Pavlova, a sweet and textured rendering of the famous building itself.
The front of house experience is also consistently superb under restaurant manager Daniel Unterrainer, as is the bar team with head sommelier Alexander Jacques and bar manager Taka Shino.
Bennelong has also launched Bennelong in 45, a bar menu that includes a cocktail and some outstanding bar snacks.
Congratulations Bennelong – ten years old and still 10 out of 10.
WIN! 1 OF 2 $600 vouchers to Bennelong to celebrate their 10th birthday!
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