It has been over a year since the Sydney Opera House's Bennelong restaurant was open. Bennelong 2015 celebrates modern Australian cuisine with a concerted focus towards Australian ingredients. Chef Peter Gilmore and the Fink Group put their stamp on the space with a 2 and 3 course menu that serves up Grilled Lady Elliot Island bug fermented chilli, organic turnips & radishes and Roasted John Dory, served on the bone, orach, turnips, kailan, umami butter. Much ado has been made about their desserts and they are special indeed. There's the creme brulee vs mille feuille or his takes on the Australian lamington and pavlova.