Bennelong

A refined take on the classic Australian dessert, featuring delicate meringue, fresh strawberries, and aromatic tonka bean cream. A perfect balance of sweetness and texture.

Locally sourced kangaroo, perfectly chargrilled and served with a smoky potato puree, native quandong relish, and saltbush. A true taste of the Australian landscape.

Pan-seared duck breast with a rich, glossy glaze, accompanied by fermented fig, native warrigal greens, and the subtle licorice notes of anise myrtle.

Wild-caught barramundi, pan-fried to perfection and served with a delicate miso butter sauce, tart Davidson plum, and samphire-like sea blight.

Handmade gnocchi infused with black truffle and Parmesan, served with a vibrant bush tomato sauce and toasted macadamia nuts for texture and richness.

An earthy terrine of seasonal forest mushrooms, brightened with fresh river mint and a subtle kick from native pepperberry. Served with crisp lavosh.