If you want to plot the evolution of Australian fine dining, just take a glimpse at the 1973 menu of the Bennelong restaurant at the Sydney Opera House.
If you want to plot the evolution of Australian fine dining, just take a glimpse at the 1973 menu of the Bennelong restaurant at the Sydney Opera House, which opened 50 years ago next Friday.
His Bennelong main courses included Breast of Chicken Opera Tournados Rossini and surf and turf priced from $4-9.Old favourite entrees such as prawn cocktail and oxtail soup joined new offerings such as avocado vinaigrette and seafood pancake Americaine, which cost $2.75, the same tab as a dozen oysters.“Sweets”, as they called dessert, included mandarin cheesecake for $1.50 and a $2 Strawberries Victoria “a delicious sweet created for the 1956 Melbourne Olympic Games.
Opera Bar and Opera Kitchen, on the lower concourse which opened in 1988 in time for the Bicentennial, are its busiest dining venues.But for five decades, the Bennelong has been a barometer of the changing tastes of Sydney diners, under the helm of some of the city’s finest chefs. Ausback oversaw the successful bid by Gardner Merchant to take over catering at the Opera House, and installed restaurant legend Gay Bilson and chef Janni Kyritsis in a Leigh Prentice and David Aubrey re-designed Bennelong in the mid 90s.
“Our staff would clock up 15 kilometres per service going back and forth between the kitchen and tables,” he said.
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