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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 (02) 8214 0505.

We require credit card details to secure any reservation. If you were to cancel less than 48 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 re-opens after two week refurbishment

May 10, 2018 10:55 am

Tuesday May 8th saw the re-opening of Bentley Restaurant + Bar after a short two week refurbishment.

Pascale Gomes-McNabb, long-time creative partner with Nick Hildebrandt and Brent Savage, has furnished the bar with brass, timber tables and waxed leather banquettes. A striking green artwork now covers the glass balustrade separating bar and dining room, making the sophisticated space more intimate.

“We always want to be leaders and push boundaries,” says Hildebrandt, who also co-owns Monopole, Yellow and Cirrus with Savage. “If you’re an Italian or Chinese restaurant you don’t really have to do that, but if you’re a contemporary Australian restaurant you have to keep evolving.”

The new menu has a “defined focus on sourcing interesting and unique ingredients” says Savage who has refreshed the a la carte and tasting menu options with Bentley head chef Aiden Stevens.

New dishes include pickled wagyu tongue with fermented saltbush, muntrie relish and pepperberry, Tasmanian abalone with hen-of-the-woods mushrooms and roast chicken mayonnaise, Skull Island prawns with guanciale, koshihikari rice and sea herbs, and watermelon and shiso sorbet with blackberry and Davidson’s plum.

“Bentley is the most creative we get to be with food and wine across our four venues,”  says Hildebrandt. “This is really exciting for us. It’s just like opening a new restaurant.”

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