book online
instagram
MENU
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.

Bentley re-opens after two week refurbishment

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.”

Epicurean Escape at Emirates One&Only Wolgan Valley

Epicurean Escape with the Bentley Boys
Friday 1st & Saturday 2nd June

Executive Chef Nancy Kinchela is delighted to partner with Sydney’s award-winning Bentley Restaurant + Bar to present an unforgettable epicurean weekend of culinary bliss, perfect for food aficionados and wine connoisseurs alike. Sample some of the finest local wines from nearby Mudgee and Orange regions, as award-winning sommelier, Nick Hildebrandt hosts a wine and cheese tasting for guests to enjoy. As the sun begins to set, indulge in a six-course Australian-inspired degustation dinner with alternate courses prepared by Bentley’s Brent Savage and Nancy Kinchela.

Emirates One&Only Wolgan Valley is an ultra-luxury conservation-based resort, located 2.5 hours’ drive from Sydney in the World Heritage-listed Greater Blue Mountains region. Set on 7,000 acres of carbon-neutral conservation and wildlife reserve, the resort combines absolute luxury with a quintessentially Australian bush experience. The resort offers a unique blend of seclusion, native wildlife, dramatic natural beauty, conservation and heritage combined with unsurpassed luxury facilities and outstanding food and wine.

Book Now.

Regulars: The Lifeblood of Australian Restaurants

Lee Tran Lam talks to some of Australia’s bets chefs for Good Food Australia about the importance of regular diners at their establishments; “The people who come in week in, week out, they’re our celebrities”.

Brent Savage and Bentley serve their regulars as VIPs – read the full article here.

Lake House Daylesford – Summer Masterclass 2018

Brent Savage will be leading a Masterclass alongside Chin Chin Melbourne’s Benjamin Cooper.

A rare opportunity to learn from two of Australia’s best chefs. Day includes demonstrations, recipes, tastings, baguette lunch, wine & refreshments. Purchase your tickets here.

DELICIOUS AUSTRALIA’S TOP 100 RESTAURANTS

Bentley Restaurant + Bar is commended in the Delicious Top 100 NSW published Sunday 3rd December, coming in at #14. They wrote “Dinner at Bentley is a world class experience: a symphony of inventive food, sublime drinks and polished service in a sleek, design-led space.” Read the full list and full write up on Bentley here.

Australian Financial Review ‘Greens Glory’

October 6th’s AFR saw Dan F Stapleton explore the development that  “a steadily increasing number of venues – from the ultra-casual to the refined – are emphasising plant-based dishes.” Bentley Restaurant + Bar’s tasting menus are a highlight; “At Bentley in the CBD, there’s an eightcourse vegetarian degustation full of robust dishes including “beetroot + black rice + blackberry + purple kale”.

Time Out ’10 Years Young’

September’s issue of Time Out celebrates those famous Sydney restaurants that are still going strong 10 years after opening. First on the list is Bentley Restaurant + Bar, citing Nick Hildebrandt’s 1,000+ “forward thinking wine library” and Brent Savage’s “technical wizardry” for Bentley’s continued success.

SMH’s Good Food celebrates Sydney’s Top Bars

Myffy Rigby includes Bentley Restaurant + Bar as one of Sydney’s Top 20 ‘Liquor Lords’:
Bentley has settled beautifully into its big-time city digs, evolving into the perfectly pitched CBD dining – and wining – room. Kick off with seasonal cocktails and little snacks –maybe it’ll be a grissini finger furled in curedwagyu. Or an excellent sandwich, some salumi and chips. The world is your lush warmed oyster with caramelised milk and scampi roe here.

Magic of Mudgee Wine Dinner

Located about three hours west of Sydney on the western slopes of the Great Dividing Range, Mudgee is well known for its diverse range of wines. Gourmet Traveller Wines have called in some of the best drops from the region’s top producers as well as wine scribe Mike Bennie and the talented team at Sydney’s Bentley Restaurant + Bar to showcase the exciting offerings from this small, but beautiful region of New South Wales.

The dinner is on Tuesday 26th September, book here.

Margaret River 50th Anniversary Dinner

After just 50 years, Margaret River is ranked amongst the world’s most prestigious wine regions. To celebrate, Margaret River Wine will be hosting an exclusive dinner at Bentley Restaurant + Bar on Wednesday September 6th.

Join the winemakers, including teams from Cape Mentelle, Vasse Felix, Voyager Estate, Howard Park and Woodlands,
for this very special evening of good wine and company.

Tickets are $220 per person, including five courses, with 11 wines to match. Book here.

© 2018 BENTLEY RESTAURANT & BAR
Website credit : felicity coonan & the building block. Photography by paul mcmahon