Bentley Restaurant & Bar

Corner Pitt and Hunter Streets, Sydney

Progressive modern Australian dining

Bentley’s evolution from its old haunt in Surry Hills to a grand, heritage-listed building of the Radisson Blu Hotel in the CBD, where original 1856 features juxtapose modern sculptural elements and custom artwork, was seamless. It is an elegant atmosphere and a perfect setting for the progressive dining experience from renowned chef, Brent Savage, and sommelier, Nick Hildebrandt, joint owners of the restaurant.

In 2018, the venue received a makeover, with the bar featuring brass, timber tables and

waxed leather banquettes. A striking green artwork now covers the glass balustrade separating the bar and dining room, making the sophisticated space more intimate. Nick

said to maintain its contemporary Australian brand, the fit-out needed to keep up

with expectations.

Born and raised in the Blue Mountains, Brent developed a passion for food at an early age.

With great mentors and a love of the industry, Brent headed for the big smoke, meeting Nick

more than a decade ago while working under chef, Mark Best. Together they opened their

first venue, the Bentley Restaurant & Bar on Crown Street, in 2006.

Now, that little venue, offering hard-tofind wines and some pretty crazy modern Australian snacks, has morphed into one of Sydney’s most exciting restaurants. “This is in every way a dream restaurant for us,” Brent said. “The fundamentals from Surry Hills remain – serious food and wine served in a relaxed, modern and informal environment. But the beautiful modern space enables us to take Bentley to the next level.”

The upgrade included refreshing the à la carte and tasting menus with new dishes including Pickled Wagyu Tongue with fermented saltbush, muntrie relish and Pepperberry, Tasmanian Abalone with henof- the-woods mushrooms and roast chicken mayonnaise, Skull Island Prawns with guanciale, koshihikari rice and sea herbs, and Watermelon and Shiso Sorbet with blackberry and Davidson plums.

The menu is focused on sourcing interesting and unique ingredients and Nick said it is the

most creative they get to be with food and wine across their four restaurants. Try the

green coffee and hazelnut vinaigrette, or the Western Australia Marron with onion broth,

nasturtium and finger lime.

For dessert, you will find exciting combinations like Olive Oil Ice-Cream with caramelised lactose and pineapple beer, and the Coconut Sorbet with Lemon Myrtle curd and pink pomelo. Clever and intriguing combinations like these are what makes this

menu so enticing.

Nick is one of Australia’s most awarded sommeliers, presenting in the drinks list a collection of almost 700 wines from Australia and abroad, representing both old and new worlds.

Beyond their spectacular city venue, the Bentley team also operates a collection of successful Potts Point venues – the wine bar and eatery, Monopole, and the bistro, Yellow – as well as Cirrus at Barangaroo. Each venue follows Bentley’s lead by offering warm hospitality and great food.

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