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 (02) 8214 0505.

We require credit card details to secure any reservation. If you were to cancel less than 24 hours in advance or not arrive for the booking, a cancellation fee may apply.

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.

All bookings at 6:00 or 6:15 pm are subject to a two hour dining time.

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Bentley Restaurant + Bar is one of the most influential restaurants in Australia. It has been lauded by restaurant critics from around the world, recognised with a swag of awards by influential publications including Gourmet Traveller, The Sydney Morning Herald and The Australian and consistently featured in the Top 20 of Gourmet Traveller’s Top 100 Australian restaurants.


Bentley Restaurant + Bar was opened in March 2006 by chef Brent Savage and sommelier Nick Hildebrandt in a former pub in Surry Hills. It was a new kind of restaurant for Sydney – one where the food could challenge and inspire you, but in a relaxed atmosphere where you could find an eclectic list of wines not offered anywhere else.
With Brent’s clever, flavoursome food and Nick’s love of introducing customers to wines by international boutique producers, Bentley Restaurant + Bar quickly earned a reputation for leading diners to some new and exciting places. The vision paid off and Bentley was named ‘Best New Restaurant’ at the Sydney Morning Herald’s 2007 Good Food Guide Awards, as well as earning two chef’s hats and a coveted wine glass, which it has retained ever since.
Since those early days, Brent and Nick have continued to steer Bentley Restaurant + Bar to a place where it has become known as one of the most influential restaurants in the country.
In 2013 the Bentley moved from its original home in Surry Hills to a bigger, grander space at the Radisson Blu Hotel in Sydney’s CBD. With its majestic façade and contemporary interior designed by award-winning Melbourne architect Pascale Gomes-McNabb, Bentley Restaurant + Bar found the perfect home. The interiors had a further makeover in 2018 creating a more distinctive bar area.


Brent has twice been awarded the Sydney Morning Herald’s Good Food Guide ‘Chef of the Year’ (2005 and 2015) and has travelled the world cooking as a guest at some of the world’s best restaurants.

Nick has been awarded ‘Sommelier of the Year’ three times and his wine list earned the Sydney Morning Herald’s Good Food Guide ‘Wine List of the Year’ Award in 2007, 2012 and 2016.


In 2012 after launching their second eatery Monopole, Brent and Nick welcomed Glen Goodwin to the ownership team. Glen has spent 15 years as a Sommelier and Restaurant Manager, mostly in New York working for the likes of Wylie Dufresne at wd-50 and Shea Gallante at Cru. In 2008 he moved back home, and joined Bentley Group management team where he has been sharing his fantastic knowledge of food and wine with customers and offering his world-class service.

“A microcosm of relentless perfectionism.” Gourmet Traveller Restaurant Guide 2017

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