Bentley Restaurant + Bar

Bentley Restaurant + Bar Restaurant Review:

Now located in Sydney’s CBD, Bentley Restaurant + Bar has larger quarters, allowing its style and cuisine to emerge and unfurl. Always a trendsetter, matching smart small dishes with top wines, it has kept a step ahead of the city’s various (and often short-term) fads. Chef Brent Savage’s main menu is deceptively simple, relying on quality produce and surprising extras. For instance, the main courses might include snapper with clams, artichoke and fennel pollen, or venison, beetroot, native pepper and quandong. Starters and entrées are equally Australian, with glazed river trout accented with finger lime, an indigenous citrus fruit with flesh that looks like caviar. Or you may be presented with a dish described as pumpkin, black bean, persimmon and yolk. There is a vegetarian menu as well as one mainstream, and a bar menu. Saturday nights give even more choice with either a five- or eight-course menu, available with matched wines. Desserts are just as irresistible: rhubarb sorbet with olive and strawberry, for example, or a first-rate cheese selection. Sommelier Nick Hildebrandt has assembled a globally sourced wine list, with many options by the glass. Expect an exceptional array of cocktails, too.