First they turned a former late-night drinking den into a molecular madhouse.
Then they pushed through adolescence with a move to the CBD to create a quirky yet sophisticated business-meets-celebration oasis. Now Bentley Restaurant & Bar has matured into quite a magnificent beast.
Off the back of a stunning new fit-out that’s enlivened the dining room and darkened the bar, chefs Brent Savage and Aiden Stevens have simplified the combinations on the plate to allow each ingredient to have its say. It’s an inspiring, audacious and downright delicious direction that’s staking a claim as not just the city’s best but also potentially Australia’s. Sharp curls of watermelon radish and plum combine beautifully with camel’s milk curd. Sweet discs of Cape gooseberries accentuate the natural sweetness of hiramasa kingfish and pickled butternut pumpkin underpins the pearlescent flakes of New Zealand snapper. Book a table.
Open Monday-Friday for lunch and Monday-Saturday for dinner
Best for: A moody dinner with great wine
Stand-out dish: Watermelon radish, camel’s milk cured and nashi pear
Fab factor: Bentley’s sommelier Nick Hildebrant has been awarded ‘Sommelier of the Year’ three times
Address: 27 O’Connell Street, Sydney
Phone number: (02) 8214 0505