Guillaume at Bennelong

Location, location, location.

Ok, what applies to real estate doesn't always make a difference to restaurants. However location most certainly can contribute an unfair share of intangible enchantment in some circumstances.

And when that "intangible" is dining inside one of the major landmarks of the world, looking out on the spectacle of Sydney harbour - as it is at Guillaume at Bennelong - location takes the dining experience to a sublime level.

The food too is absolutely faultlessly elegant (if somewhat less than adventurous) with an eye equally on ingredient and technique.

On this occasion (our anniversary last year no less), our service was a little patchy, with the wines falling a bit out of sync with our courses and the courses spread a touch far apart for our usual sensibilities - but in such a place, we really didn't mind.

Here is how our menu ran:

Basil Infused Tuna with mustard seed and soy vinagrette

In-house Smoked Salmon Roulade with sterling caviar and toasted brioche

Moreton Bay bug in a light chilled tomato broth with cucumber, Yarra Valley salmon roe and mint

Carpaccio of Venison with juniper berries, apple, endive and walnut oil

Sealed Barramundi, yabbies, scallops and a light ginger emulsion

Deboned rack of lamb with pancetta, soft polenta, white asparagus and shiitake mushrooms

Carles Roquefort

Fondant of Valrhona chocolate, fresh raspberries and pistachio cream

Guillaume at Bennelong, located in the front two shells of the Sydney Opera House. Entry via lower concourse, next to concert hall entry. Sydney Opera House Bennelong Point Sydney T: +61 (0)2 9241 1999

Comments

[Helen]

Yum.

Would love to eat here one day. The barra and scallop dish looks particularly tasty. And hello salmon roe... :)