Chef Brent Savage and Sommelier Nick Hildebrandt have a string of successful restaurants, and this particular Sydney institution continues to make its mark on the dining scene with Chef Aiden Stevens leading the Bentley kitchen team.
The strikingly modern interior features dark lines, warm wood and dramatic lighting. At the front, the bustling bar provides a smart entrance to the quieter restaurant area on their elevated floors.
Depending on your time and the occasion, the degustation menu may be the way to go. Start with the Rottnest Island scallop tartare, zingy with acidity from desert lime and soothing cucumber juice … and you won’t regret selecting grilled marron, soused in smoked lime butter alongside a Shanghai-style fried bun. A soft loin of Berkshire pork comes cloaked in a wilted green kale leaf with a strip of boudin noir, black garlic and hazelnuts, while grilled wagyu skirt steak arrives perfectly rested, paired alongside butternut and black bean to create an outstanding dish.
PSST! Take the opportunity to explore Nick Hildebrandt’s impeccable palate through Bentley’s extensive wine list.