Executive Chef Brent Savage teams with Chef Paul Farag to continue the well-established tradition of the Bentley Group in providing faultless cuisine. Chef Farag’s well-structured menu delivers great classics as well as more inspirational combinations of flavours. This popular and lively restaurant exudes a trendy and convivial atmosphere. The space is beautifully designed and combines a dark-wood interior that sets a moody atmosphere. Original industrial metals add a grungy look.
The mains are generously sized for sharing. Perhaps start with a lightly seared Moreton Bay bug topped with a tongue-tingling pepper and almond sauce. Melt-in-the-mouth Spanish mackerel comes teamed with grilled cos, finger lime and a touch of salty kelp, with the addition of kombu butter. The lamb rump is too good to pass up: the simply plated, lightly spiced, juicy chunks of meat teamed with charred eggplant are allowed to shine.
PSST! Wine buffs will drool over the comprehensive wine list featuring more than 500 wines from around the world.