La Dame: Haute Cuisine on the High Seas

 

Experience the pinnacle of French gastronomy at La Dame, where sophistication meets tradition, and an exclusive tasting menu unfolds course by course. Each plate a study in masterful technique, seasonal ingredients, and modern refinement.  The menu highlights seasonal, high-quality ingredients, with signature dishes often including foie gras, farm-raised caviar with blinis and traditional condiments, Escargots de Bourgogne in puff pastry, Lobster, Beef Tenderloin with Café de Paris sauce, and Dover Sole à la Grenobloise plus refined desserts. This is haute cuisine at its finest. La Dame offers a high-end wine experience, with a focus on curated, premium, and often French selections tailored to a gourmet French menu, including an inventory of thousands of bottles for special tastings and pairings. Arriving for three evenings while on board the Silver Nova, each dinner was sensational. 

Waiter lighting candle for dinner

La Dame menu where an exclusive tasting menu unfolds course by course

Dinner begins with a glass of French champagne

Locally sourced, fresh-churned butters, with one flavoured with seaweed

for a district umami flavor

Sourdough bread roll with a crispy crust and soft interior

Bespoke lighting with Lalique crystal petals decorates each table at La Dame

Amuse-bouche arrives with an artfully designed glass cloche,

that is removed by our servers...

...to reveal a delicate foamy cream of onion soup  

Caviar & Condiments: 1 oz Signature Farm-Raised Caviar served with buckwheat blinis 

and traditional condiments

Buckwheat blinis with steamed Jersey potato filled with sour cream

Buckwheat blini topped with sour cream, crumbled egg yolk, caviar and chives 

for a decadent little mouthful of loveliness

Foie Gras en Robe with duck liver, white Port marinade and essence of 'Granny Smith Apples, 

served with lemon verbena leaves, red grapes, duck jus emulsion and served with brioche

Iced Menton Lemon Sorbet served as a palate cleanser

Our server Khoma deboning the pan fried Dover Sole 

Dover Sole de la Petite Pêche

Roasted Rack of Lamb with creamy herbed parmesan polenta and grilled vegetables

Rich dark Chocolate Ganache Layer Cake with raspberries

Mignardise et Petits Fours

Silver Note: The Rhythm of Jazz & Small Plate Dining

 

As the stars come out, Silver Note comes alive with the rhythm of jazz and the artistry of small-plate fine dining. This intimate supper-club pairs soulful live performances with inventive, international cuisine by chef "John" in a chic, lounge-style setting. With a selection of small dishes from which to choose, from the showy Caviar Rosette, Tuna Ceviche, Forest Mushrooms with shaved truffles on crispy filo to Citrus Marinated Lobster Tail and Roast Canon of Lamb, guests can create their own dining and wine experience while listening to sensational jazz and blues standards of Helène and her talented pianist.

The warm and snazzy interior of Silver Note

Marinated crabmeat, crunchy squid ink biscuit and pickled radish

Caviar Rosette with caviar pearls, crispy potato, sour cream

Shaved Asparagus and Radish Salad with quinoa and balsamic drops

Tuna "in a Can" with tuna ceviche, chili, lime, pickled cucumbers and grapefruit jelly

Bottle of Verdejo

Forest mushrooms, roasted onion purée and shaved truffles with crispy filo

Heirloom Carrot Sheet with grilled sriracha spiced octopus served on lava rock

Beef Tenderloin Tournedos with charred corn risotto and mascarpone

Citrus Marinated Lobster Tail with coconut milk and herb water essence

served with Roast Canon of Lamb and bright herb blanket with pea purée

Citrus Marinated Lobster Tail with coconut milk and lemon hollandaise

served with crisp red maple leaf 

Sydney Opera House Tour & Bennelong Luncheon

 

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 

Jørn Utzon sketch of the Sydney Opera House

Photo of the construction of the Opera House in 1966 on Bennelong Point

Our guide who escorted us on the 75 minute Architectural Tour of the Sydney Opera House

Jørn Utzon's shell-shaped roofs cantilever out over the end of Bennelong Point, 

evoking Sydney’s cliffs and the sails on its harbour

14,000-ton concrete "snail-like" shells derived from a sphere's geometry, create a sail-like silhouette, with glass curtain walls in the foyer areas

The concrete  shells are supported by ribs, which create a distinctive, 

ribbed effect on the underside of the structure

Terrace outside of the concrete 'sails' with locked gate where fireworks are hoisted onto the roof 
for firework displays that occur every week and also the spectacular New Years Eve event

The roof of the Sydney Opera House features over 1,056,000 glazed-white granite self cleaning tiles that were imported from Sweden

The iconic roof shells of the Sydney Opera House were strengthened and held together using an innovative system of precast concrete ribs and post-tensioned steel cables

 Peter Hall and the Arup engineers used a steel mullion framework instead of the brass and plywood form that Utzon had been planning

The plywood walls and ceilings of the theaters are designed to create a visually impressive and acoustically superior environment, contrasting with the heavy concrete, tile-covered exterior

Staircase to the large Concert Hall and Joan Sutherland Theatre

The Concert Hall is the heart of the Opera House and its largest internal venue, and home to the Sydney Symphony Orchestra, Australian Chamber Orchestra and Sydney Philharmonia Choirs

Australian Brushbox timber is used for the main stage, stalls and walls,

 noted for its rich colour and excellent acoustic properties

The Concert Hall bar and lounge with striking purple carpet and brass details,

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

Top of the staircase with views of the harbour and beyond

Australian Brushbox timber staircase allows guests to artfully exit from the Concert Hall

Jørn Utzon designed the spectacular Bennelong space to be a restaurant

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

Warm freshly baked Heritage whole wheat sourdough bread

CopperTree Farms cultured butter

Tasmania's finest Sparkling Wine NV Arras Blanc de Blancs Champagne

Glass of Tasmanian Champagne

Sydney Rock Oysters with lemon pepper granita

CRFT signature 2025 Grüner Veltliner is a unique expression of one of the oldest plantings of Grüner in Australia, located in the cool-climate Adelaide Hills

A lovely, fresh and delicious Grüner Veltliner

Salad of cherry tomatoes, yellow peach, young almonds, whipped feta and sherry caramel

XO King Prawn Congee with shallots, XO cracker and nasturtium flower

Roasted Aquna Murray cod, dressed for the season with wilted winter leaves, and an emulsion of sudachi, the bright and zesty cousin of yuzu

Red velvet lettuce and arugula with fine herbs

The iconic, architectural dessert designed as an edible replica of the Sydney Opera House 

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

Aboriginal poles at Bennelong are Larrakitj memorial poles which are hollowed-out stringybark logs featuring intricate, patterned designs known as miny'tji, and reflect the cultural, spiritual, and historical connection between Indigenous people and the land

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

www.sydneyoperahouse.com

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.