The Sunday Telegraph (Sydney) - Stellar - - DELICIOUS.100 -

27 O’CON­NELL ST, SYD­NEY 8214 0505; THEBENTLEY.COM.AU Din­ner at Bent­ley is a world­class ex­pe­ri­ence: a symphony of in­ven­tive food, sub­lime drinks and pol­ished ser­vice in a sleek, de­sign-led space.

The the­atri­cal din­ing room sets the scene for chef Brent Sav­age’s in­no­va­tive food, while som­me­lier Nick Hilde­brandt draws from a globe-trot­ting cache of over 1000 wines for his unique pair­ings.

An eight-course tast­ing menu be­gins with a se­lec­tion of high-end ‘snacks’: pretty morsels of mil­let crisp topped with whipped dory roe and wafer-thin grissini bound in house-cured wagyu.

The bites are a pre­lude to a meal that showcases ex­cep­tional in­gre­di­ents and el­e­vated cook­ing. Sav­age is es­pe­cially adept at seafood. Thin slices of raw al­fon­sino, a rarely used fish from the North­ern Ter­ri­tory, float in a yel­low pep­per sauce deftly gar­nished with fin­ger lime and marigold flow­ers.

Bent­ley has main­tained its ac­claimed po­si­tion through bril­liant con­sis­tency, ma­tu­rity and adapt­abil­ity.

■Must-eat dish Al­fon­sino with

■Cui­sine fin­ger lime Mod­ern

■Chefs Aus­tralian Brent Sav­age

■Price & Ai­den Stevens $$$$


■Open Yes Lunch Mon-Fri; din­ner Mon-Sat;

■In­sta­gram @bent­leyrestau­rant­bar

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