A UNESCO World Heritage-listed masterpiece, the Sydney Opera House is one of the 20th century’s most iconic buildings, breaking new ground for design and engineering around the world. To quote American architect Frank Gehry, "(it) changed the image of an entire country." Designed by Danish architect Jørn Utzon and completed by Peter Hall, The Sydney Opera House was officially opened by Queen Elizabeth II on October 20, 1973, after 14 years of construction. Famous for its sail-like, white concrete shells, the project faced massive cost overruns, engineering hurdles, and political drama, including Utzon's resignation in 1966 and never returned to Australia. What defeated him in the end was politics. His triumph came with the 2007 World Heritage Listing of the building "as a work of human creative genius" and one of the 20th century’s greatest buildings. Arriving for a special Architectural Tour of the renowned Opera House, we journeyed into the minds of Jørn Utzon and Peter Hall, the architects who designed the Sydney Opera House, in conjunction with a host of engineers, builders and artists.
In 1956 Australia's state government sponsored an international competition for a design that was to include a building with two halls — one primarily for concerts and other large musical and dance productions and the other for dramatic presentations and smaller musical events. Architects from 30 countries submitted 233 entries. In January 1957 the judging committee announced the winning entry, that of Danish architect Jørn Utzon. Unique among the entries, Utzon’s entry placed the concert halls side by side, their shell-shaped roofs cantilevering out over the end of Bennelong Point, evoking Sydney’s cliffs and the sails on its harbour. It was a sculptural response to both the competition guidelines and the location, and was alone in fully realizing the potential of its unique harbour-side location, which would allow the building to be viewed from every angle. Inspired by the judges’ confidence in his winning design, Utzon held fast to his ideals for a “perfect building”, delivering extraordinary and beautiful designs and solutions for both the external and internal spaces. Even as the program for the building and character of the original aspirations changed around him, Utzon would work to maintain these founding ideals.
His winning entry brought Utzon international fame. Construction, however, which began in 1959, posed a variety of problems, many resulting from the innovative nature of the design. The opening of the Opera House was originally planned for Australia Day (January 26) in 1963, but cost overruns and structural engineering difficulties in executing the design troubled the course of the work, which faced many delays. The project grew controversial, and public opinion turned against it for a time. Amid continuing disagreements with the government authorities overseeing the project, Utzon resigned in 1966. Construction continued until September 1973 under the supervision of the structural engineering firm Ove Arup and Partners and three Sydney architects — Peter Hall, David Littlemore, and Lionel Todd.
Bennelong Restaurant is a celebration of the Sydney Opera House itself, where the drama of the architecture meets the artistry of the plate. Under the direction of Head Chef Rob Cockerill, the menu captures the essence of contemporary Australian dining, defined by a sense of place, season and story. Each dish is an elegant expression of craftsmanship, creativity and the country’s finest produce. Arriving for a 3-course lunch at Bennelong, we were reminded of Utzon's original vision of the space with glass walls rising uninterrupted to the shell's apex with spectacular panoramic views.
Danish architect Jørn Utzon
Photo of the construction of the Opera House in 1966 on Bennelong Point
evoking Sydney’s cliffs and the sails on its harbour
ribbed effect on the underside of the structure
for firework displays that occur every week and also the spectacular New Years Eve event
noted for its rich colour and excellent acoustic properties
is popular during intermission for cocktails and champagne
The Concert Hall Northern Foyer at the Sydney Opera House is famous for its iconic purple carpets
and stunning harbour views
The 45-degree angle of the glass walls, often supported by structural bronze mullions,
is designed to minimize glare and reflection and allowing for clearer views from inside and outside
from the start dramatic with its soaring concrete shell architecture
Bennelong is characterized by a warm, golden ambiance provided by Tom Dixon Melt light fixtures
that subtly highlight the dramatic ribs of the concrete shells
Tasmania's finest Sparkling Wine NV Arras Blanc de Blancs Champagne
Salad of cherry tomatoes, yellow peach, young almonds, whipped feta and sherry caramel
and features a crisp, glossy meringue shell, passionfruit curd, whipped double cream,
vanilla brûlée, and distinctive meringue "sails"
Known for its sophisticated, layered interiors by Tonkin Zulaikha Greer Architects that complement Jørn Utzon's structure, create intimate dining spaces within the grand shells of Bennelong
Australia Day Stage 2026 setting up in the Sydney Opera House forecourt,
with Crowded House band's frontman Neil Finn practicing for the following day festivities
Yabby Tails with Buckwheat Pikelets and Crème Fraîche
Serves 2
Recipe courtesy chef Peter Gilmore, Bennelong
12 live yabbies
1/2 cup crème fraîche
Orange and lemon marmalade, and salt bush (optional), to serve
Buckwheat Pikelets: makes 24
65g buckwheat flour
65g self-raising flour
1 tbs caster sugar
1 1/4 tsp fine sea salt
1 tsp baking powder
350ml milk
1 egg, lightly beaten, plus 1 extra eggwhite
30g unsalted butter, melted, plus extra melted butter to brush
Chill yabbies in the freezer for 1 hour, as this will put them to sleep. Once yabbies are well-chilled, place a large pan of salted water over high heat and bring to the boil. Cook the yabbies in boiling water for 3 minutes or until bright red. Remove and plunge into iced water. Cool completely. Remove the heads with a sharp knife and discard. Carefully split tails into halves lengthways and remove the digestion tract. Set aside.
For the buckwheat pikelets, combine flours, sugar, salt and baking powder in a bowl. In a separate bowl, whisk milk, egg and melted butter until combined. Whisk milk mixture into dry ingredients until smooth. Beat the eggwhite until soft peaks form, then gently fold through the batter. Set aside at room temperature for 1 hour to rest.
Heat a large non-stick frypan over medium heat and brush with a little butter. In batches, using 1 tbs batter for each pikelet, add batter to the frypan, then cook for 1-2 minutes or until small bubbles appear on the surface. Turn and cook for a further 1 minute or until golden and edges are slightly crisp. Transfer to a tray and keep warm while you cook the remaining pikelets, brushing the pan with more butter in between batches.
Season the yabbies with sea salt and arrange on a serving plate. Serve with the crème fraîche, marmalade, warm buckwheat pikelets and salt bush, if using.
