Culinary maestro Peter Gilmore combines both dinner and a show at his sparkling Sydney Harbour restaurant. His multi-course menu embraces a diverse cast of ingredients that work together to create a very Australian ensemble of dishes.

Moreton Bay bugs make an entrance; the supple shellfish cloaked in brown butter with a spoonful of tart lemon jam, followed by XO scallops swirled with smoked bacon. The next act brings pasta purses folded with minced mushrooms and chestnuts, followed by a roast a la Gilmore, which sees wagyu rump cap paired with horseradish emulsion and a buckwheat Yorkshire pudding. As is to be expected, the desserts are absolute divas. The evening ends on a high note with Pavlova, a sugary replica of the Opera House pocketed with seasonal fruit and finished with a fanfare of jaunty meringue sails. The show-stopping finale is the cherry jam lamington, coated in cocoa mirror glaze and surrounded by a halo of light-as-air coconut parfait shavings. For those who only have a short time before curtains up, grab front row seats at the Cured and Cultured bar, where you can sip and snack until the final call.