We’re thrilled to announce the launch of a new scented soy candle we created for Bennelong restaurant at the Sydney Opera House in collaboration with Executive Chef, Peter Gilmore.
This unique candle has been created to showcase the exceptional beauty of dining at Bennelong, a site of historic significance to the Gadigal people of the Eora nation and of iconic stature to Australians today, where feasting, performance and celebration have taken place for thousands of years.
Act I opens with green spice from native Tasmanian pepper, earthy blackcurrant bud, rich fennel and honeyed wine notes from linden blossom. From this fresh and invigorating introduction the shape of the scent’s smooth curve begins to emerge.
BENNELONG X THE RACONTEUR
Spicy, earthy, boozy, floral (light), green (herbal), citrus, woody (soft), marine
Native Tasmanian pepper, blackcurrant bud, fennel, black pepper, linden blossom, native kunzea, celery seed, clove leaf, litsea, honeysuckle, native sandalwood, labdanum, cedarwood, moss
DINE AT BENNELONG