Set in the original Fairfax building in Sydney’s central business district, the Bentley has become synonymous as so-called boutique restaurant – one where you can indulge in outstanding dishes and fantastic wines but in a relaxed and comfortable atmosphere.

The driving force behind the multi award-winning restaurant, which opened in March 2006, is Chef Brent Savage and Sommelier Nick Hildebrandt, two highly respected personalities of Sydney’s fine dining scene. Known to be eclectic, fresh and innovative, Bentley started immediately heating up the restaurant world of Sydney. Among Nick’s achievements are the Gourmet Traveller of the Year Award as well being named one of Sydney’s ‘100 Most Influential People’ in October 2007. Visionary Chef Brent was learning under Philipp Searle at Vulcans in Blackheath. Decorated with numerous awards, he is known to create unique dining experiences without wasting time on pretentious snacks and bits.

Image credit- thebently.com.au

Expect mouth-watering creations like Kurobuta Pork Loin with Macadamia, Cabbage and Umeboshi or Pork Cheek with Garlic and Yoghurt Puree, Radicchio and Jamon. Bently also serves a series of dazzling vegetarian and fish dishes and desserts such as White Chocolate Parfait with Pear, Saffron, and Cashew. If it’s too difficult to decide, try the terrific 8-course tasting menu.

In a nutshell, Bentley Restaurant & Bar offers elegant dining with a casual vibe which makes it a great spot for a nice midweek dinner. The food is fresh and light, the service is superb and the wine list is impressive.

Address:

Radisson Blu Hotel

27 O’Connell Street

Sydney NSW 2000, Australia

Tel.: (02) 8214 0505