Cured & Cultured Bar @ Bennelong, Sydney Opera House

  1 July 2018

Yabbies at Cured & Cultured Bar @ Bennelong, Sydney Opera House
So it was my birthday last month and I finally booked in for lunch at the Cured and Cultured Bar in Bennelong restaurant inside the Opera House cos you know, a girl’s gotta treat herself 😛 The Cured and Cultured bar is perfect for those not wanting to do the 3 course menu or have issues with super fine dining atmosphere *cough* Noods *cough*

Yabbies at Cured & Cultured Bar @ Bennelong, Sydney Opera House
We start with the Red claw yabby ($36) which I coo over for a good minute because I mean, LOOK AT THEM YABBIES! So perfect! This dish is a DIY affair, and I was grateful that each yabbie had been split and pre-shelled before being served in its shell. Grab a warm buckwheat pikelet (that’s cooked to order), whack on a yabbie and it’s up to you to control how much lemon jam and cultured cream you want. Personally I was quite happy not to slather too much of either as I enjoyed the slightly nutty flavour from the pikelet with the natural sweetness of the yabbie.

Salmon Roe tart at Cured & Cultured Bar @ Bennelong, Sydney Opera House
The Tart of raw ocean trout with golden trout roe, lemon ($14) is picture perfect in terms of presentation and also taste but be warned it’s on the small side and I could’ve easily smashed 5. The tart is buttery, flaky and crisp, the perfect vessel to hold the ribbons of ocean trout and briny baubles of trout roe.

Tartare at Cured & Cultured Bar @ Bennelong, Sydney Opera House
We liked the Seared tartare of purebred Wagyu ($28) with dollops of horseradish cream and a sprinkle of capers and used the crispy beef tendon shards to scoop up everything but we kinda wished there was an egg on top to mix everything together? I dunno maybe we’ve just become accustomed to expecting an egg and missing out on the pleasure of stabbing the yolk.

Suckling pig sausage roll at Cured & Cultured Bar @ Bennelong, Sydney Opera House
There happened to be a function happening on that day and we stared lustfully at platters of the Suckling pig sausage rolls with black garlic ($24) being plated up and then died a little on the inside when the edges were cut off and dumped unceremoniously into the bin. I mean, that’s a 24 smackerooney sausage roll! We had a moment of silence for the sausage roll edges that were lost to the void before diving hungrily into our sliced up fanceh sausage roll. I loved the buttery, flakey pastry wrapped around the tender, 8 hour slow cooked suckling pig meat innards but wished there was more of the black garlic sauce which amped up the umami factor.

Lamington at Cured & Cultured Bar @ Bennelong, Sydney Opera House
I’m not usually one for cherry desserts. Or coconut. BUT I loved the Cherry jam lamington ($28)! Yes it’s a bit steep for dessert but it is perfection. The shiny chocolate ganache mirror glaze envelopes a perfect cube of light sponge with coconut cream and a layer of tart cherry jam. And it’s nestled amongst frozen curls of coconut milk parfait that just melt on the tongue! Definitely a must order.

Lamington at Cured & Cultured Bar @ Bennelong, Sydney Opera House
Innards!

Cured & Cultured Bar @ Bennelong, Sydney Opera House

Cured and Cultured Bar at Bennelong
Sydney Opera House
Bennelong Point
Sydney

Lunch
Fri – Sun: 12pm – 2.30pm

Dinner
Sun – Weds: 5.30pm – 10pm
Thurs – Sat: 5.30pm – 11pm

Bennelong Restaurant Menu, Reviews, Photos, Location and Info - Zomato

3 thoughts on “Cured & Cultured Bar @ Bennelong, Sydney Opera House”
  1. Ramen Raff says:

    That red claw yabby does sound and look perfect! Been wanting to try their lamington dessert.

  2. Yvonne says:

    Oh no! I can’t believe the ends of the sausage roll went to waste! That’s the best bit! The cherry jam lamington looks amazing- it’s so pretty too!

  3. Haha yes I’m always tempted to ask for the sausage roll end bits. They’re the best part!

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