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Bennelong, Sydney Opera House

The Best (Culinary) Show in Town

Showcasing the best of Australian cuisine against the stunning backdrop of Sydney Harbour and the iconic Sydney Opera House is the task of world-renowned chef Peter Gilmore at the revamped Bennelong Restaurant.


The concept takes advantage of Bennelong’s multi-level layout by presenting different dining options including The Restaurant, Cured & Cultured and The Bar. Each part of the restaurant delivers a different dining experience and given its unique location, the entertainment is multi-dimensional – divine food and wines, accompanied by orchestral works or operatic performances.


A perfect example of this multi-dimensional experience is the collaboration between Bennelong’s Peter Gilmore and the Sydney Symphony Orchestra for Good Food Month. Lunch time diners will be able to enjoy a show-stopping menu inspired by music. Each course will be accompanied by an intimate performance in the restaurant.

It's all about the provenance of the food at Bennelong
It's all about the provenance of the food at Bennelong
The menu is crafted in partnership with local suppliers
The menu is crafted in partnership with local suppliers

Bennelong was recently awarded two hats and named Best New Restaurant for its high-art food “gently and sensitively executed” in the 2016 Sydney Morning Herald Good Food Guide – a well deserved honour.


With a virtually blank canvas to work from, the possibilities were endless for Gilmore when designing the new restaurant. The main challenge was to create a kitchen that provided a functioning layout with a smooth flow, while combining systems that would integrate into the extraordinary architecture of the Sydney Opera House.

Premium Pegasus Refrigerated Drawers and Doors Combo
Premium Pegasus Refrigerated Drawers and Doors Combo

Platinum Commercial Kitchens worked with Gilmore to design a kitchen worthy of this Australian cultural landmark. The brief for the kitchen fit-out required an approach that matched the high end theme of the restaurant design, while maintaining logical functionality and incorporating high quality equipment. Gilmore specifically requested cabinets with drawers and Gastronorm trays in the new kitchen.


Head Chef Rob Cockerill, Gilmore’s right hand man, said “we chose SKOPE cabinets as they are a great brand that stands up to high-end cooking.”


Having worked with SKOPE equipment in the past, Anthony Scauso from Platinum knew SKOPE cabinets had the versatility and qualities required for this design and that the aesthetic would be the perfect match for the restaurant’s style.  SKOPE Pegasus cabinets with drawers were chosen as the perfect solution to the specified requirements, while also providing quality and reliability. "SKOPE were easy to deal with and provided support all the way through from start to finish," said Scauso.

"SKOPE are reliable and live up to their name in quality, and back up their products with support and a good warranty offer."

-Anthony Scauso, Director Platinum Commercial Kitchens
Anthony Scauso and Peter Gilmore
Anthony Scauso and Peter Gilmore

The bar was fitted with SKOPE Backbars, providing a sophisticated finish and perfect merchandising of the selected Australian wines.

SKOPE Backbar at Bennelong
SKOPE Backbar at Bennelong

The build and fit-out of Bennelong was not without its challenges, including having to carry large equipment up the stairs as it would not fit in the service lifts, however the high ratings received by the restaurant since opening are a clear indication of the effectiveness of the fit-out in ensuring a smooth running and efficient restaurant perfectly aligned with the quality of its cuisine.

SKOPE for Inspiration

“We worked with SKOPE to install the Irinox system as it is one of the few products that will enable our client's business to grow without expense further down the track.”

Nils Danielsen- Managing Director, Wildfire Commercial Kitchens & Bars

“I have no doubt that the fit-out, food, drinks and staff will all combine to make every visit a memorable event”

Angus Telford- Front of House Manager, Chu the Phat

“The team attitude of absolutely everyone we have dealt with at SKOPE in every department has been outstanding. ”

Jo-Ann Moss- Owner, Best Blooms

“It’s really exciting to know that if we need to we can easily expand our MISA Cool Room as the business grows – this is a really great option for the future.”

Jo-Ann Moss- Owner, Best Blooms

“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”

Damian Heads- Executive Chef, Steel Bar and Grill

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering
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