Guillaume at Bennelong is a highly renowned and popular restaurant with diners and critics alike. The French menu and the beautiful views of Sydney harbour make it a tempting offer.
Since we had plans later in the evening we decided to try the Pre Theatre menu which comes with either 2 or 3 courses.
In usual 'bite off more than you can chew' fashion we opted for the 3 courses. AJ chose the Berkshire Pork Belly, the Lamb Rack and the Citrus Tart. I selected the Asparagus royale, Sirloin steak and Chocolate Creme Brûlée.
Firstly both entrees were superb. AJ's Pork Belly was delicious with wafer thin crackling, beautifully rendered meat and caramelisation in all the right places. My Asparagus royale was served with shredded Blue Swimmer crab meat which was delicate, sweet and had an amazing depth with a slight citrus note to cut through the usually strong flavours.
The mains were equally outstanding. AJ was served a generous portion of lamb rack served with some salad and a roast garlic purée. My Sirloin was charcoaled and a perfect 'medium' and served with some crispy Kipfler potatoes. We decided to have some Pomme purée but probably didn't need it as the serving sizes were very generous.
Finally, dessert continued to impress and cemented this venue in our minds as an excellent choice for dinner.
AJ had the citrus tart: delicate buttery pastry, a devilish creamy lemon filling topped with a perfectly prepared meringue. I had the Chocolate Creme Brûlée: a delicate square of brûlée complete with a dark caramel sugar coating to 'crack' through. This was served with a sweet quenelle of cherry sorbet, marinated cherries, chocolate crumbs and chocolate sauce.
Now we came here expecting tiny portion sizes and hype exceeding the reality. But from that amazing experience we left satisfied and our next visit to the Opera House we'll be ready to book another table.
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