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.”
