For the prosciutto, the pigs come from Byron Bay and the curing takes place in Sydney. Sydney rock oysters make an appearance and red claw yabbies’ are served in lemon jam and cultured cream, buckwheat pancakes. Roasted John Dory is roasted on the bone and served with saltbush, turnips and umami butter. It is part of a menu that is particularly Australian 98 per cent of everything served at Bennelong is Australian grown or produced. Shards of meringue form landmark sails in a sugary replica of the building that houses it.
Arguably Australia’s national dish (don’t tell New Zealand, which likes to claim the dessert), the pavlova, is given a twist at this iconic location.
Chef Peter Gilmore has taken over the pass at Bennelong, the restaurant inside the Sydney Opera House, set on the sparkling harbour and looking out to the country’s most famous bridge.
One of Australia’s most iconic buildings has opened its belly to more people who want a fine dining experience without stuffiness and pomp.
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