Take a creative perfectionist in the kitchen (Brent Savage) and an intuitive sommelier able to sniff out unearthed wine discoveries from all corners of the planet (Nick Hildebrandt); at some point the duo’s two hatted, edgy, non-conformist approach to fine dining needs a more grown up home.
Award winning designer Pascale Gomes-McNabb has transformed the former ‘Bilson’s’ into a menacing web of black scaffolding and asymmetrical lines, softened by glass pendants in shades of jewels from amber, to green and charcoal.
Bentley will satisfy urges ranging from the bar snack to degustation with its focus on Brent’s cured meats. Attention to perfection shows in the little things like baked bread and churned butter all made in house.
Dining is highlighted with clever textural twists; Kingfish with coriander and an un-missable sous vide river trout dotted with shavings of young green almond and leaves of purslane. An igloo of carrots hides meltingly soft calamari on a paddling pool of squid ink.
Mains of Bass Grouper contrast with smoky house cured Jamon with artichoke and amaranth ancient grains in a delicately plated scene cleverly matched with Morgon Cote du Py.
Service is knowledgeable and unified under the guidance of the ‘man with the moustache’ – Glen Goodwin.
Dining at and Bentley says as much about you as it does about the experience about to unfold. Earth, fire and innovation is an adventure for the palate which proves it’s not about the destination but the journey – the CBD just makes things a tad more convenient.
Bentley’s back. And better than ever.
The Bentley
Radisson Blu hotel- 27 O’Connell Street, Sydney
Bookings: info@thebentley.com.au
