Iconic Sydney fine-dining restaurant Guillaume at Bennelong is delighted to announce some important developments in the lead up to its 12th anniversary in November this year.

After 11 years, Guillaume Brahimi has worked with head chef Jose Silva on a new menu format. The highly awarded restaurant now offers diners a selection of four dishes across four courses, with 20 dishes on offer across the menu. The food of Guillaume at Bennelong has always stayed true to its high quality philosophy- contemporary Australian cuisine reflecting a French classical influence, and combining the best of Australia’s fresh local produce with beautiful presentation.

In addition to its changed format, the current menu also includes a number of new dishes reflecting the seasonal influence of the produce sourced by the restaurant’s key suppliers. Signature dishes such as the renowned basil-infused Yellowfin Tuna, will stay on the menu, having been on offer since the restaurant’s opening in 2001 and remaining in constant demand by diners.

Chris Morrison, former Sydney Morning Herald Sommelier of the Year, has also returned to the team as group head sommelier, after a five year hiatus working as Global Wine Ambassador for Pernod Ricard. He will be responsible for the direction of the wine programs across both Guillaume at Bennelong and the successful Bistro Guillaume restaurants in Melbourne and Perth. Chris joins the highly credentialed and long-serving team including Head Chef Jose Silva, who has been at Guillaume at Bennelong since the doors first opened in 2001, and General Manager Piers Ursell who joined the team in 2002 and has been leading them for some time since.

Guillaume Brahimi said of the developments “I am incredibly proud of our team and the longevity of the restaurant’s success in such an iconic venue. To have so many in our team who have been with the restaurant for many years is unique in Sydney dining and very special. Guillaume at Bennelong has evolved over the past 11 years, but what remains the same is our understanding of what our diners want and we stay consistent and true to their needs and our style.”

Set in the world-renowned Sydney Opera House, the restaurant and bar feature spectacular views across Sydney Harbour and the city. The award-winning restaurant has a long list of accolades, including Two Chefs Hats in the Sydney Morning Herald Good Food Guide 2013 and 3 Stars awarded by Australian Gourmet Traveller from 2001 to 2012.

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