Bentley Restaurant & Bar

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Reviews of Bentley Restaurant & Bar

  • SallyJo
    SallyJo   3 reviews
    Only been lucky enough to have eaten here once, but the restaurant was memorably wonderful , even with the rich offerings it's surrounded by in trendy surry hills

    10 months ago

  •   16 reviews
    The Bentley is without a doubt one of the most exciting restaurants in Sydney. I took my girlfriend there for her 30th recently and we were both blown away, Brent and Nick have created a wonderful place to eat and drink, everyone should try it at least once.

    We had the tasting menu (with matched wines of course), which is always a nice way to get to know the restaurant. All but one of the courses was of the very highest standard and the wine matches were sublime, bordering on the ridiculous, each one complementing the dish while also being improved by the food. Nick Hildebrandt is a freaking magician as far as I'm concerned.

    Starting with the Octopus, a nice start to the meal, beautifully presented and cooked, great flavours and the Riesling was a cracker.

    The Ocean Trout dish is the best thing I've put in my mouth in a long time, I'd even put it above Tetsuya's signature Ocean Trout (which I have food porn dreams about). It was that good.

    Next up was the only blight on the meal, Beetroot with Red Chard, Horseradish & Soy Beans - technically great, but I just don't like Beetroot unfortunately. Was willing to give it a go, but it just didn't work for me. From there though, it was onwards and upwards.

    The Pork Belly with Wattle, Garlic Milk & Rhubarb was full of flavour, if a tad dry.

    The Cured Venison & Consomme with Salsify, Chesnut and Scallops was a really interesting dish, each component on it's own wasn't particularly fascinating, but get all the components in one bite and it all made perfect sense, a technically and sensually brilliant dish - I have to mention the wine that came with this course, a 2009 Occhipinti 'SP68' Frappato Nero d'Avola from Sicily - incredible match and an incredible wine.

    The final savoury course was the Roasted Duck with Cuttlefish & Mushroom, served with a 2010 Jauma 'Enfant' Shiraz form the Adelaide Hills - I'm running out of ways to say it was absolutely delicious, but it was, delicious to the power of ten.

    On to the desserts, first up was a Creamed Stilton with Spice Bread & Cumquat - I definitely appreciated the more modern cheese course which isn't just a lump of cheese with some crackers, but a fully conceived cheese based dessert. It was lovely...again.

    And finally we were served a Milk Cake with Magnolia Ice Cream & White Chocolate, a pure white dessert, that even though I don't have a sweet tooth, disappeared rather quickly. As did the wine for that matter. A 2009 William Downie Petit Manseng....*eyes rolling back at the thought of it*

    At this point I have to mention the service, that to be honest, started out a bit cool (but professional), but very quickly warmed up, ending up with our waiter pouring us extra glasses of a particular wine that my girlfriend took a liking to and offering an alternative cheese course to her once it was determined that she wasn't a fan of Stilton. He was attentive, knowledgeable about the food and the wine and generally made the dining experience a great one. Compared to a few recent experiences at hatted restaurants, it was light years ahead.

    To wrap up this War & Peace style review, go. Go now. Eat and drink wonderfully. It's a great restaurant, run by talented people who deserve all the plaudits they are getting.

    I'll be back there soon to eat everything else on the menu and I can't wait.

    1 year ago

  • Out About
    Out About  Foodie   234 reviews
    The chef here is nuts.... literally. Now I love nuts, half my friends are nuts, but at Bentley having three out of six mains served with nuts seemed to be a nut allergy nightmare. Almonds with potato (vegetarian), hazelnuts, pistachio.... where would all these nuts end?
    I stayed nut free and went the pork belly which was beautifully presented and tasted great followed by the steak. An excellent cut, not a skerrick of fat to be seen, with maze and polenta chips (dull), and cauliflower and parmesan (a bit boring).

    The service was efficient and friendly. Most entertaining was the table next to us, her from Paddington, him from Kellyville (well, thats my guess anyway), waiter asks him did you enjoy your meal, and him saying I ate it because I paid for it. The rudest comment Ive ever heard in my life. And their meal looked exquisite, trout, as if it had been caught that afternoon in Tasmania.

    Overall, a pretty good experience. I do love the new decor, much more grown up than the last visit which was noisy and too much bar like.

    2 years ago

  •  Local Star   164 reviews
    Have been here twice, once for the degustation dinner, and once for Let's Do Lunch. Both times the food was great but short of exceptional. However, dessert here was amazing would definitely come back for dessert!

    2 years ago

    • Local Star 
      We should have stayed?

      2 years ago

      REPORT
    • Cee Zee
      Cee Zee Local Star 
      Have to agree. The lunch was nice but nothing that would make go back just for the food experience. There are places who do they same type of food in the area which are much better.

      2 years ago

      REPORT
  • Ax
    Ax   4 reviews
    Have been here twice. The degustation menu is much better than ordering from the a la carte menu. On the night that we had degustation it was fantastic and service great. Subsequently when we visited and ordered off the normal menu it was disappointing. We had to send one meal back. Service was also ordinary

    3 years ago

  • Harry38
    Harry38   22 reviews
    Expensive but the food is excellent. The staff know their stuff in terms of the ingredients and the wines. A very funky place. Their degustation is great but so much food.

    3 years ago

  • youand
    youand   37 reviews
    Spanish tapas and/or fine dining with a wine list to match either. Knowledgeable and helpful staff. Nice relaxed crowd.

    3 years ago

  • ltl
    ltl   27 reviews
    Possibly my favourite restaurant in Sydney?
    The food is highly clever and amazing. The mood very laidback and cool.
    One of the few 'fine dining' places I've been to where the staff are completely unsnooty and really lovely and unintimidating with the service.
    A great place for a very special meal.

    3 years ago

  • lisahari
    lisahari  Foodie   446 reviews
    The whole setting and atmosphere is so chic right now. Great to just sit and have a drink or if you're up for it to have a dinner date there.

    3 years ago

  • Jules
    Jules   20 reviews
    Food is fantastic but it is very over priced considering the decor and surrounds of the dining area

    3 years ago

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Editorial Reviews

  • Bentley Restaurant and Bar

    Ultimate Sydney

    Thursday, July 22, 2010

    Bentley’s chic Melbourneesque interior was done by the same designers as that city’s hottest new restaurant, Cutler & Co. And it shows – gold tulle lampshades hang low over black wooden sleek surfaces and huge blossom tree murals. We love the small menu ticket with an elegant tapasedge, showing small bites perfect for a grazing lunch. Prosciutto rolls on silver sticks, roulade of eel and the shredded cucumber and herb gazpacho is a mouthfull of cool. Chickpea chips score a big tick. Perfect for chatting or closing a lunchtime deal. There’s also a stunning wine list and French fizz exclusive to Bentley. Pure class!


  • Bentley

    Ultimate Sydney

    Sunday, August 02, 2009

    It’s a tough decision: skip the Almond Astasse pear cocktails in favour of a drop of designer wine from a super-long list? What works with this? Time to choose from the tapas smorgasboard: marinated olives, cod and potato crostini and a cone of school prawns and a little jamon or a little calamari. Red and white and trendy all over this cosy and casual bar is just how we like it on Crown.


  • The Bentley Restaurant & Bar

    Simon Thomsen

    Tuesday, September 23, 2008

    Intense flavour and visual artistry, and the chef's playfulness is infectious.

    What once was a notorious old boozer is now one of the city's most innovative restaurants - with a heart-stopping wine list. In a snappy red, black and timber-toned space, chef Savage flirts with the techniques du jour - foams, jellies, emulsions - and asks you to take a leap of faith: kingfish marinated in squid ink with perfumed fruit and coconut? Why not. Roasted duck breast with smoked leek, black fungi and kohlrabi? Absolutely. Sometimes good ingredients seemed over-whelmed by ideas, sometimes there was too much sweetness on the plate (as in a lamb rump with coffee bread sauce and roasted fig), and sometimes dishes failed to convince. A poached snapper entree, for example, with red pepper jelly and cauliflower puree, is lovely to look at but was ultimately disappointing, the disparate elements remaining aloof. But there are moments of intense flavour and visual artistry, and Savage's playfulness is infectious. And there?s that wine list: a Rioja ros? anyone?

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

  • I'll drink to that

    Wednesday, June 30, 2010

    IN a good restaurant, even if its food could stand alone, the wine list assumes due significance.

    WINE. It doesn't really matter, does it? Restaurants are about food. Service. Amenity. And, let's be honest, most places believe their responsibility to wine extends about as far as someone writing a list and not much further. And then you find yourself stumbling into Bentley one night, grabbing a smart, bare table, breathing in the undeniably sexy air of the remodelled room and realising that, yes, wine actually does matter a great deal. Not because you need it, but because a guy who happens to be an owner has made you want to want it. Bentley would be renowned for its food if it only sold Toohey’s New in pots; for the adventurous eater, co-owner/chef Brent Savage is really that good. His post-molecular shtick unpacks conventional bed-partners, finds new soulmates and flirts with a bit of increasingly mature, textural game-playing.

    Source: The Australian | Restaurant Reviews

    Full review on The Australian | Restaurant Reviews

  • The Bentley

    Andrew Taylor

    Tuesday, June 26, 2007

    As classy as its four-wheeled namesake, but a lot less pretentious.

    Forget the rapidly shrinking contestants on The Biggest Loser. Self-improvement doesn't get more drastic than the makeover given to the Bentley Restaurant & Bar. Back in the early 1990s, the Bentley was the last-stop pub for hard-living teenagers looking to kill a few more brain cells before crawling home to cockroach-infested student digs. These days the clientele is older, wealthier and more sober (at least, at the start of the night). On the night we visit, suits and short-skirted glams sit beside boho Surry Hillbillies. Actor Hugo Weaving is on the red behind us. Gone, too, is the dingy decor, replaced by polished floorboards and a timber fit-out in fresh, neutral tones. A tree mural along one wall adds to the earthy, autumn feel. A long chocolate-coloured bench separates diners from drinkers and flickering candlelight adds to the soothing atmosphere, although if your eyesight is poor you may need help to decipher the menu. And what a menu it is. The Bentley's win...

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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