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Australia on a plate

To quote The New York Times, “Bennelong may be the Holy Grail of Australian restaurants.” Named for the Aboriginal interlocutor who had his hut on this historic spot, a place for feasting and celebration for thousands of years, Fink Group's Bennelong restaurant is housed in the first pavilion that greets visitors. With its spectacular, cathedral-like interior, the Bennelong pavilion is known as the Opera House in miniature, while the menu created by a team headed by one of Australia's most celebrated chefs, Peter Gilmore, is - as one critic put it - “Australia on a plate.”

That is hardly accidental. When he arrived at Bennelong in 2015, Gilmore pledged to create “a great Australian restaurant for our greatest building.” Australian produce and wine take centre stage to showcase the flavour, diversity and quality of Australian produce. In 2015 the Good Food Guide named Bennelong Best New Restaurant and it has proceeded to receive a total of six hats. A range of dining options are available to suit the occasioon: The Restaurant, Cured & Cultured, The Bar and Pre-Theatre Dining.

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Australian cuisine reimagined by Peter Gilmore

Peter Gilmore, pictured standing on the right with Bennelong Head Chef Rob Cockerill on his left, is the Executive Chef of Bennelong and its sister restaurant Quay.

Quay has received an unprecedented number of Australian and international awards for Peter’s creative and original cuisine. One of Gilmore and Cockerill's signature dishes, red-claw yabbies with lemon jam, cultured cream and buckwheat pikelets have been celebrated by Australian Gourmet Traveller as a dish that defines Sydney dining.

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