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The Sydney Opera House today announced that one of Australia’s most celebrated chefs, Peter Gilmore, will be taking over the iconic Bennelong Restaurant under a 10-year agreement with The Fink Group.
Bennelong will be Mr Gilmore’s first new venture since he became Executive Chef at Sydney’s renowned Quay Restaurant in 2001. “Bennelong is such an incredibly special site that I couldn’t pass up the opportunity,” Mr Gilmore said. “I will be celebrating Australian produce from the very tip of Queensland right down to Tasmania and where better than in Australia’s most iconic building.”
Sydney Opera House Chairman John Symond AM said: “This is a superb result. We wanted an operator who could deliver a dining experience to match the inspiring setting and that is what we have found. We were extremely impressed with The Fink Group’s vision and professionalism. The Opera House is the symbol of modern Australia and their plans for Bennelong embrace Australia’s distinctive and diverse produce and cuisine. We look forward to a long and rewarding collaboration.”
The Fink Group Chairman Leon Fink said: “Bennelong is the pinnacle dining experience at the Opera House. It will be refined and cultured, showcasing the excellence of Australian food, wine and service to all Opera House audiences and visitors.”
The new Bennelong Restaurant will feature:
- A signature Peter Gilmore dining experience on the main lower level;
- A ‘cultured and cured’ middle section, with a focus on fresh oysters, crustaceans, fish, pickled vegetables and the superb knife skills of talented chefs – the perfect spot for a quick bite and a glass of champagne;
- A more casual restaurant/bar setting on the upper level, ideal for pre-and post-show dining;
- A private dining area; and
- A unique chef’s table in the kitchen with stunning harbour views.
Bennelong will be open for dinner – including pre- and post-show dining and light meals – every night of the week. It will also be open for lunch Friday-Sunday and brunch on Sundays.
Third-generation restaurateurs and hoteliers, The Fink Group has an extremely strong reputation for excellence in dining. It owns and operates Quay, as well as the highly respected Otto Ristorante, and is a joint partner in the two-hatted The Bridge Room.
Quay Restaurant has held the coveted three-hat rating in The Sydney Morning Herald Good Food Guide and three-star rating in the Australian Gourmet Traveller Restaurant Guide for 13 consecutive years. It was named Restaurant of the Year by The Sydney Morning Herald Good Food Guide five times, most recently in 2013, and is the only Australian restaurant to be ranked in the S. Pellegrino World’s Best Restaurants Top 60 every year since 2009.
The appointment is the result of a two-stage public tender process that began in July. Award-winning firm Tonkin Zulaikha Greer Architects is working with The Fink Group on a multi-million-dollar refurbishment of Bennelong, which will begin in mid-January. The restaurant is expected to open by June 2015.
Mr Gilmore will remain Executive Chef at Quay, but will dedicate the majority of his time to Bennelong. Head chef under Mr Gilmore at Bennelong will be next-generation star Robert Cockerill, senior sous-chef at Quay for the past six years.
Sydney Opera House CEO Louise Herron AM said: “The concept is perfect for Bennelong’s tri-level layout. This is an excellent result for dining in Sydney, and for our roles as one of the busiest performing arts centres in the world and the nation’s premier tourist attraction.
“When combined with the expanded offerings of the refreshed Opera Bar, Opera Kitchen and The House Eatery by George, the renewed Bennelong will ensure a full spectrum of quality dining options for the Opera House’s diverse range of audiences and visitors.”
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