Bentley Restaurant + Bar is a Sydney institution, but one that constantly evolves and does not follow trends but sets them. Talented Chef Brent Savage remains at the helm in the kitchen and Nick Hildebrandt’s exceptional wine list shows a perfect understanding of the demands of an eclectic clientele as well as the necessity to match Bentley’s unique dishes. Huge arched windows and high ceilings give a grand feel to the stylish dining room, and service is second to none.
Bentley’s understated menu descriptions belie the complexity and execution of the dishes. Diners can enjoy a professional dining experience with food and wine that may at times be adventurous yet always intriguing. Tiger prawns and pomelo, diced and lightly spiced with yuzu kosho, are a welcome forerunner to a perfectly charred beef fillet. The clever use of the spice and black garlic combination takes this dish to another level.
PSST! The highly awarded and extensive wine list features many innovative domestic and international wines.