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Meet the Chef

Picture of Rob Cockerill.

Rob Cockerill

Robert Cockerill was born in Sydney but spent his childhood living in Europe. Rob began his apprenticeship at a local café in Newcastle, and began working in hatted Sydney restaurants in early 2000. Following a move to Far North Queensland, Rob was approached by the Soho House Group in London. Upon his return in 2008, Rob approached Quay and worked under Peter Gilmore. In July 2015, he became Head Chef at Bennelong, delivering the very best Australian produce within a uniquely Australian space.

1435 Verified Diner Reviews

Take it from the experts - we gather information from foodie experts to provide you with valuable inside knowledge and detailed descriptions on restaurants from around the country.

Total Score

1435 reviews
Value for money

dined on Tue, 9 Jul 2019

Absolutely top notched service and amazing food. The best view and experience you can possibly get for this type of dining. Highly highly recommended for any special occasion.

dined on Wed, 19 Jun 2019

Came here for my anniversary with my partner and couldn’t be more impressed! The food was impeccable and the service just as incredible! Cannot recommend enough!!!

dined on Tue, 18 Jun 2019

Outstanding views with food to match. What an wonderful, enjoyable evening! Our overseas visitors loved it too.

dined on Sun, 16 Jun 2019

Very enjoyable overlooking Sydney harbour. Loved the desserts

dined on Sat, 8 Jun 2019

Nice service, great food and views of the harbour

dined on Mon, 27 May 2019

The red prawn and roasted (?) rice congee entree is absolutely next level. Bennelong is Quay-lite

dined on Sat, 25 May 2019

The service was excellent, and the waiter took note of who ordered what. For example, my wife had ordered sparkling water and a glass of Riesling, while I ordered still water and a glass of pinot noir. When the waiter arrived at the table with the drinks, they served the right drinks to both of us, without needing to ask us who ordered what. This attention to small details was what I found impressive.
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The Big Night Out - A Taste of Australia

Dubbed "The Holy Grail of Australian Restaurants" by The New York Times, Bennelong is known for its playful take on Aussie icons. To celebrate The Big Night Out, Bennelong has curated an exclusive five course menu that takes the diner on a journey of Australia's favourite foods. All enjoyed within one of the great wonders of Australia, the iconic Sydney Opera House. "This is an ode to Australia on a plate, our greatest hits rolled into one tasting menu" says Head Chef Rob Cockerill. 5 courses- $170pp. Credit card details are requested for all reservations at Bennelong. Should you cancel your reservation within 24 hours of your reservation time, a $60per person late cancellation fee will apply.
Max. people
01 Jul 2019 - 31 Aug 2019
Fri, Sat 7:15 PM - 8:45 PM
01 Jul 2019 - 31 Aug 2019
Sun, Mon, Tue, Wed, Thu 7:30 PM - 8:45 PM
01 Jul 2019 - 31 Aug 2019
Sun, Fri, Sat 12:15 PM - 12:45 PM
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Melbourne Cup Lunch at Bennelong

Melbourne Cup at Bennelong- Take to Sydney's most iconic waterside setting for an elegant, all-Australian Melbourne Cup affair. Guests will enjoy a glass of Champagne on arrival, canapes, and three course lunch menu. $240 per person. Full payment by credit card is required for all reservations at the time of booking, at a charge of $240 per person plus a processing fee of $6.60 per person. Should you need to cancel your reservation or reduce guest numbers within 7 days of the event date your payment will become non-refundable. All cancellations must be made in writing to Please advise any dietary requirements at the time of booking.
05 Nov 2019
Tue 12:00 PM - 2:00 PM
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About Bennelong Restaurant

At the base of the Sydney Opera House, Bennelong delivers produce-driven cuisine, showcasing the best Australia offers. Nestled within the Sydney Opera House on the harbour foreshore, it’s the ideal location for pre- and post-theatre dining, as well as an exceptional meal for life’s most important celebrations. Executive Chef Peter Gilmore and his team work closely in partnership with a network of farmers, breeders, fishermen and providores to harness the best of what’s in season, as well as develop ingredients especially for Bennelong’s menu. The menu is designed to let the key elements shine, with integrity and purity, rather than just technical mastery. Enjoy the two or three course a la carte menu featuring choices like seared tartare of wagyu, wild Cape York barramundi, and cherry jam lamington. Accompany your food with exceptional Australian wines for a meal you won’t forget. Best dish: Macleay Valley suckling pig



Bennelong Restaurant Address

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