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.
The Good Food Guide Awards for 2019 were held on Monday evening at Crown Casino in Melbourne. Bentley Restaurant + Bar was awarded two of the highly coveted hats.
“Glittery CBD dining that still pushes all the right buttons”
To view the full list of winners + read their reviews, click here.
Australia’s Wine List of the Year Awards 2018 saw Bentley successful in winning two awards. These awards were: ‘Best Listing of Wines by the Glass’ and ‘Sommeliers Choice’. ‘Bentley’s pitch-perfect selection highlights the classics, the classy, the renegades and more.’ To view the full list of winners click here.
Bentley was recently awarded #10 in the Gourmet traveller 2019 restaurant guide. “There’s a delicious tension between the fervour sommelier Nick Hildebrandt and chef Brent Savage share for quality ingredients and refusal to follow the crowd… Witty, unflappable service reflect Bentley’s evolution into one of the city’s culinary landmarks – and the best place in Australia to drink wine.” The full list of the winners is available to view in Gourmet Traveller
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 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.
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.
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.
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.
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”.
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.
© 2018 BENTLEY RESTAURANT & BAR
Website credit : felicity coonan & the building block. Photography by paul mcmahon