Guillaume at Bennelong

October 23, 2011 at 8:56 pm (French, Sydney)

When you’re in a different city and everything’s new and exciting, it’s pretty easy to forget all the great things about the place you just left. There are many restaurants in Sydney that I really love and I’ve just dug up some old photos from my Sydney foodie adventures, so the next few posts are going to be a bit NSW-focused. Fitting, given the large number of NSW restaurants appearing in the AGT 2012 Top 100 List (whether you agree with it or not haha).

Guillaume at Bennelong has a special place in my heart, being my first experience of dining at a two-hat restaurant. The location cannot by more idyllic; inside the Sydney Opera House with a beautiful view of the harbour, which looks absolutely breathtaking at night time.  The restaurant interior is also quite dramatic, with the most eye-catching feature being the high, concrete-ribbed, vaulted ceiling.  Comfortable banquettes surrounding tables lit by spotlights in an otherwise dimly lit dining room make for a very intimate atmosphere.  And the food is delicious; bold French flavours (with some Asian twists here and there) and generous to boot.

(Some of these photos are a little bit dark- took a bit of experimenting with various camera settings throughout the night to get some decent shots.)

 

Starter – Seared scallops served with cauliflower purée, shitake mushrooms, spinach and chicken jus.

 

Starter – ‘Duo of duck’, leg confit and parfait served with truffle brioche.

 

Main – John dory on a bed of carrots and ginger puree, coriander and pomme allumette.

 

Main – White river veal with a tombe of enoki, shimeji, chestnut and king brown mushrooms and jus gras.

 

Main – Blue eye trevalla roasted on an etuve of baby spring vegetables.

 

Main – Baby snapper with Jerusalem artichoke three ways and a madeira and veal jus.

 

Salad – Baby beans with pistachio pesto.

 

Dessert – Vanilla bean pannacotta with berry coulis and sorbet.

 

Dessert – Roasted pear with pain perdu and roasted almond ice cream.

 

Dessert – Chocolate soufflé, with sour cherry ripple ice cream.

 

If you’re at the Opera House for a performance, chocolate soufflé at Bennelong makes a great post-theatre supper 😛

 

Guillaume at Bennelong on Urbanspoon

 

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