The reservation was made weeks ago, outfits have been tried on and off, menus have been read several times but we still hadn’t come to a decision. The weeks of anticipation is coming to an end. Tonight is going to be the night.
As we walk up the steps towards the sails of the Opera House, the rain sprinkles lightly, the wind is blowing horrendously and I’m finding it difficult to enjoy the view while making sure I don’t fall flat on my face. When we reach to the top, I compose myself and take a deep breath before I enter Guillaume at Bennelong.
As we are fond of eating dinner early, my parents and I make reservations for the pre-theatre sitting menu ($66 for 2 courses, $78 for 3 courses). All the other menus, such as their tapas (choice of four $35, six $45, eight $55), à la carte (4 courses, $150) and degustation (8 courses, $195) start from 8.00pm. The hostess reminds us, as notified in the email, that we have to give up our table at 7.45pm. But after taking a quick look at the rest of the night’s list of reservations she informs us there isn’t a table waiting after us so we are free to take our time. This is music to our ears! We are also told that we can choose either the à la carte or the pre-theatre dinner menu. But we decide to stick with the 3 courses!
|Complimentary sourdough bread and lescure butter|
The sourdough bread roll is from Iggy's bread of the World at Bronte and Sydney lescure butter from Poitou, France. The butter is creamy, soft and perfect to spread over the bread. The roll is a bit hard as every time anyone cuts into it, crumbs fly everywhere and is a bit difficult to enjoy.
|Royale of asparagus, blue swimmer crab and shallot vinaigrette|
|Local rock fish soup, mussels, crab, scallop, croutons and saffron aioli|
|Oysters, freshly shucked to order with shallot vinegar|
|Green beans with almond butter, $14.00|
|Rangers Valley sirloin (300 day grain fed), crispy kipfler potatoes watercress salad, béarnaise|
|Citrus tart, meringue and lime syrup|
When Mum made the reservation, she was sneaky and told them it was my birthday so when my dessert arrived I got a little special message and a "the chef sends his regards" message from the waiter. The citrus tart is absolutely gorgeous and precisely what I had been craving for. The citrus layer is tangy but the meringue certainly sweetens and lightens the entire tart. Even though I am incredibly full from the first two courses I can not possibly let myself leave the restaurant with an unfinished citrus meringue tart! It is the perfect dessert for me because it is not overly sweet and I love meringue!
|Raspberries and rose petal macaron, vanilla bean cream and raspberry sorbet|
Chocolate crème brûlée, cherry sorbet, chocolate crunch
My adventure at Guillaume at Bennelong was not at all a disappointment. The food was amazing, the view was spectacular and the company was ideal. I couldn't have asked for a better place to celebrate my birthday with my parents as everything was perfect and delicious. It is definitely a place for a special occasion or if you're feeling very fancy! I hope to come back and taste their degustation or à la carte as they have so much more I want to try and explore. This two hated restaurant welcomes you into a new culinary experience!
Guillaume at Bennelong
Sydney Opera House