A New Chapter Under The Sails
A new era is beginning at Bennelong, with Rob Cockerill stepping into the role of Executive Head Chef after more than two decades working alongside Peter Gilmore and 11 years as Bennelong's Head Chef. His new menu continues the restaurant's focus on Australian produce, provenance and seasonality while bringing his own creative voice to the plate.
Expect new dishes including Coral Trout with braised leek and bergamot emulsion, chestnut and ricotta raviolo, and purebred Black Angus, alongside much-loved Bennelong signatures including its iconic Pavlova, Western Australian Marron and Roasted Wollemi Duck. Dining is available in the Dining Room, The Counter or Bennelong Bar.
Quick Bites
EAT: The Quail Schnitzel with bronze corn polenta and Périgueux sauce, or Gundagai lamb with pickled globe artichoke and Paloise sauce.
DRINK: Bennelong’s expertly curated wine list.
PLAY: Make it a pre- or post-show stop with a drink and bar snacks at Bennelong Bar.
VIBE CHECK: Elegant, iconic and unmistakably Australian, with dining beneath the sails of the Sydney Opera House.
