Masterchef Food Tour of Sydney Part 2: Guillaume at Bennelong

Day 2

Guilluame at Bennelong

The meal

Amuse Bouche

King salmon sashimi with a brunoise of cucumber, apple and finger limes on a bed of white peach puree

Royale of asparagus with spanner crab and truffle

Sealed duck foie gras deglazed with jerez vinegar on a date chutney with a salad of fig and endive

Scallops gently sealed and served with cauliflower puree, shiitake mushrooms, spinach and chicken jus

Local John Dory served on a bed of carrots and ginger puree, coriander and pomme allumette

Spring white pyrenees lamb with zucchini puree, zucchini flowers and a "puttanesca reduction"

Soup of seasonal fruit with lime marshmallows and a mango sorbet

Raspberry mille feuille with white chocolate, elderflower and raspberry sorbet

Petit fours

The verdict

The Masterchefs (L-R): Mario Batali, Jamie Oliver, Tetsuya, Ainsley Harriott

Masterchef Braz: "Atmosphere was great with Guy Sebastian in the background. Well balanced menu and great service. I liked the scallops the best. Overall: 8.5/10"

Masterchef C: "Highlight of the trip. Great food and service with an atmosphere and surrounding to match. Best dish of the night was the scallops on the cauliflower puree. Overall: 9/10"

Masterchef Ralph: "Finally something tasty...Must be the Asian in me but this place had gravy and salt in its meals!"

Masterchef Chicken: "Food highlights: the seared scallops with cauliflower puree. Atmosphere: best of the three restaurants, the Saturday evening dinner crowd were dressed accordingly. Entertainment: dress rehearsal of the ARIA awards and the photography skills demonstration by Braz...did I say he has a new camera? Best freebee: the Petit Fours...very generous. Overall rating based on food, service and atmosphere: 8/10. Well deserving of its 2 hat rating."

NEXT - Part 3: ARIA