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Corner Pitt + Hunter Streets, Sydney NSW 2000  [02] 8214 0505

Our Reservation Policy

Whilst we encourage online bookings, please be aware that there may be limited availability. If your preferred time is unavailable, please contact the restaurant directly on +61 8214 0505. If your booking is for 5 to 9 guests we require credit card details to secure your reservation. If you fail to arrive for your booking or cancel less than 48 hours prior to your reservation a cancellation fee may apply.

If you would like to reserve a table of 10 or more please contact functions@thebentley.com.au.

We require all reservations to be confirmed prior to the booking. We will try to confirm with you, however if you have not been contacted please phone or email us directly. We reserve the right to cancel any un-confirmed reservations.

For some bookings at 6:00 pm and 6:30pm on Fridays and Saturdays, your table may be limited to a 2 hour time frame. Please check the additional information section on your confirmation email from opentable.com.au for any booking conditions.

The Australian – Feb 2014

Scored 4/5:  “Savage’s food – simpler than before, focused, produce to the fore – is the kind you could eat weekly: light, clever, earthy. His raw/cured dishes are outstanding.” John Lethlean, The Australian

Click here to read the review online

Australian Gourmet Pages – Feb 2014

Scored 9.5/10:  “If you want top food, great service, a fabulous drinks list and adventurous and wonderful wine matches, go and visit the new Bentley Restaurant + Bar. You won’t be sorry you did.” Franz Scheurer, Australian Gourmet Pages

SMH Good Food – Feb 2014

Scored 17/20 : “Just as the Bentley team reimagined inner-city pub dining with the original Bentley Restaurant & Bar, reinvented the wine bar with Monopole, and rejigged the bistro with Yellow, they’ve now rewritten the brief for the city diner.” Terry Durack, Sydney Morning Herald Good Food

Click here  to read the review online

Time Out Sydney – Feb 2014

Rated 5 Stars : “For us, meals at the Bentley have always kicked goals at the beginning and the end. A tiny snack of diced raw scallop dressed with raspberry vinaigrette and covered in a shower of frozen shaved foie and dehydrated raspberry is fruity and weird and delicious.” Myffy Rigby, Time Out Magazine

Click here to read the review online

Sunday Telegraph – Jan 2014

Scored 8.5/10 : “The cooking and presentation are immaculate, the flavours absolutely precise… Mention must be made of the excellent, eclectic wine list, so amiably poured by Hildebrandt and his brylcreemed staff, and, finally, Savage’s immaculate desserts.” Elizabeth Meryment, The Sunday Telegraph

Click here to read the review online

GOURMET TRAVELLER – DEC 2013

“Bentley’s back, baby, and with a bang.” Gourmet Traveller Hot Plates Dec 2013

Click here to read the review online

GOOD FOOD GUIDE – 2012

“Bentley is the bold rider of Sydney dining…” Good Food Guide 2012
Click here to read the review online (Surry Hills review)

Jul 2010 – Weekend Australian

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…

Apr 2010 – Timeout Food & Drink

One of the finest collaborations in Sydney’s ever-evolving restaurant scene is that of sommelier Nick Hildebrandt and chef Brent Savage. Each on their own force to be reckoned with, but together, they’re unstoppable.

Mar 2010 – Australian Gourmet Pages

by Franz Scheurer

When chef Brent Savage and sommelier Nick Hildebrandt started Bentley Restaurant & Bar, they had to watch their pennies and it was amazing what they achieved with very little money. It was a hip, funky and happening place but the only downside was noise; Lots of hard surfaces, no sound-dampening materials and a happy crowd made for lots of noise.

© 2017 BENTLEY RESTAURANT & BAR
Website credit : felicity coonan & the building block. Photography by paul mcmahon