Review Bentley Restaurant & Bar - Sydney

Came here for lunch and had their 7 course vegan degustation. Overall, it was a great experience! Some dishes were odd but the ambience and quality of food was excellent. I'd highly recommend this to vegans or those wanting to try a vegan tasting menu. The creative combination of flavours and textures made this experience really delightful. My favourite was their fennel ice cream dessert.

We were greeted at the entrance and our waiter Paul (and Steve) was just fantastic the whole night. I was impressed at the attentive service. My water was always filled, the butter was room temperature and bread roll was warm, they only ever presented the cutlery for whichever course was on the table. The ambience is very cozy and welcoming too. I love the paintwork. My mom asked about the wine and they brought two options for her to sample, I was just very impressed by the service at Bentley. Everything was brought to the next level when the food started to arrive. The snacks were great, I enjoyed the smoked eel and clam custard a lot. The kingfish was very fresh. My main was a pork belly which personally I found a bit too salty. The dessert was a dark chocolate licorice cake with raspberry reduction. My compliments to the pastry chef, it was so good. It was a great experience.

Elegant dining experience. The interior was superb and the mood was very classy. Definitely one of the Best Modern Australian restaurants in the CBD. The food were delicious, as per expectation, but saying that I couldn't pin point one that really blowed my mind. We enjoyed our time, and definitely will visit again.

Bentley is quite a small restaurant tucked at the corner of pitt and hunter st. I would reccommend for small groups no more than 4 people as the dining area is not good for larger groups. The service was impeccable and the food came out in a timely manner. Highly reccomend the dishes as they were all superb especially the starters! Dessert was interesting so be aware that they may not suit all palates. We asked to share all our dishes and each dish was kindly presented with that in mind. They have an extensive wine list and their cocktails are also delicious. Would love to dine here again.

A great meal from beginning to end. The service was both friendly and efficient. The Food was excellent with a range of flavours, textures and dishes spread out to make it a memorable lunch.

What a spectacular restaurant. Really world class food, wine and non alcoholic options for those of us that don’t drink. We did the 7 course degustation with The Somm wine pairing and non alcoholic package. Kristof looked after us with the wine selections. His incredible knowledge and delightful personality made us feel really at home. Joel the restaurant manager was charming and also looked after us a treat. And even the head bar mixologist Owen came to explain one of his amazing non alcoholic beverages. Exceptional food and service, we will absolutely be back.

Had a great dinner here. I don't remember eating such delicious food in my life. We got 5 course meal and paid $250 each. It's abit expensive but should be done at least once in a lifetime

Sydney, cbd First time back after several years. Decor hasn’t changed, otherwise everything else expected of a restaurant at this end of the spectrum. Several pre-dinner munchies, kangaroo striploin the outstanding. We had duck and calamari starters. Duck was more tender than most that I’ve had. Mains were pork belly and murray cod. Can’t fault presentation. Fish was silky smooth. Pork belly was a little fatty. Cheese for afters. Wait staff was super. She had a smile at all times, really lifted the vibe

This is by far the worst fine dining experience I have experienced in Sydney. Not worth the $180 per head in food or service.<br/><br/>It is not often that we visit fine dining restaurants and reserve it for special occasions. This evening was particularly important as I had surprised my wife by inviting two close friends to celebrate her birthday. I had booked the table a month in advance requesting a simple ‘Happy Birthday’ message to be written on the plate as I have seen them do in photos of their food. I also reminded them upon confirmation of the booking to which they confirmed they would do. Not only was this ignored on the evening but they made no mention of the birthday at all. In fact, the service was so poor that we were never given the attention that a proper fine dining restaurant gives, asked whether we enjoyed our food and had to ask where we had to go to pick up the jackets the took off us at the start of the evening. <br/><br/>The food was mediocre at best. Some dishes like the Octopus were were balanced but the presentation was not what other diners had expressed in their reviews. It was like a piece of fish wrapped in lettuce. The starters were all too acidic and the dessert was bland. The beetroot pre-dessert was like eating a cold earthy beetroot and we were looking at each other trying to reason “why?”. <br/><br/>Overall there seemed to be an imbalance of flavours on most of the dishes where they were overly acidic even if was to serve the purpose to balance out the richness and fattiness in some dishes but it does not work when you have a strong burning aftertaste of vinegar after almost every dish,This started from the very beginning with the starters. <br/><br/>We asked the sommelier to recommend two bottles of wine to match the entree and mains but were given equally dry and acetic wines to accompany the dishes which made it ever more overwhelming. <br/><br/>The individual staff were pleasant and professional but felt that there was no attention paid to the table where no one asked if we enjoyed our meal and at the very end, we had to ask a waiter where we had to go to pick up our jackets. <br/><br/>This was by far the worst fine dining experience I have experienced coming off the back of experiences last year at Bennelong, Sepia and Quay. In fact, we went to Claire’s Kitchen which is a small French restaurant in the city the very next evening and for $100 less per head, we had much better service and the food was five times better! I would suggest you save your money here and go to Claire’s kitchen as we were all impressed with their food; one of the diners was French.<br/>

Me and my bf went there to celebrate his birthday, i have to say comparing to other fine dinings i went in the past few years, Bentley really surprised me with their excellent customer service & amazing foods. I can tell they did not just focus on serving great&fresh food but also focused on presenting it in the most unique and creative way. Starter dishes we ordered was absolutely delicious and fresh, especially i have to say the prawn was AWESOME, with different type of sauce, they really just made one dish but combines with several different flavors. Portion was worth the price we paid; definitely will go back again.

Exceptional... in an unassuming environment. A weekday lunch turned into a memorable hour of amazing and surprising flavours delivered with perfect service. Will definitely be back for dinner.

Absolutely delicious! one of the best ramp cap steaks I have eaten, really tasty, full of flavour. The services was great as well, all the staff were really kind! We celebrated our wedding anniversary there and made the best restaurant choice!

Came here for a birthday and the service was so lovely. The food was pretty good but the steak was alright, not one of the best I’ve ever had.

One of my favourite haunts for a weekday lunch. The food is excellent. Try the beautifully juicy Wagyu Steak or the tender slow-cooked Lamb Rump. If you can pair it with wine, the experience is even better. The wine list is amazing. For dessert, my favourite would have to be the cream cheese ice cream! Service can be a little laid-back so this cannot be a rushed affair.

Been several times. After a rough start, due to being lactose intolerant I explained my situation to restaurant and from now onwards experience has gotten better. Will return as this restaurant gets better each time. Not a fan of the wine list unfort. However I am quite fussy

Bentley Restaurant + Bar offers a very special dining experience in an industrial-chic space in Sydney’s CBD. Chef Brent Savage’s innovative and inventive food is expertly paired with boutique wines from Nick Hildebrandt’s eclectic international list. The Bentley and its founders have a deserved reputation for excellence in food, wine-matching and service, which has earned them a swag of industry awards

We had tasting menu and overall I think it’s great. I also love the ambiance, it’s really cool. My favorite will be the desserts, blackmore wagyu, and bass grouper. The minus point will be the waiting time between each courses. But overall it was a great experience and we had a good time

Not sure where to start... From the chef's making educated guesses that would ultimately guarantee everyone got the dish they want (which every single one of us adored)... To the knowledge of wine and accompanying dishes. Bentley was superb in all aspects and were willing and capable to make our occasion into something grand. Very impressed.

Came here for my birthday and boy it was a treat. The service is immaculate - very friendly and attentive. The restaurant manager came around to say hi and to wish me a happy birthday. This was a nice touch to the night. Food wasn’t mind blowing but was consistent and divine. We got the tasting menu and boy were we stuffed! <br/><br/>The entrees were interesting and provided a variety of different flavours to dive in to. Wagyu was cooked to perfection and melted in your mouth. <br/><br/>The desserts were probably my favourite dishes. The goats milk ice cream was really yummy. Lemon sorbet was also great! They even surprised me with some delicious white chocolate at the end of the feast for my birthday. Such a lovely surprise.<br/><br/>Overall, it was a fantastic night. Although the food was not one of the bests, the ambience of the restaurant was perfect. Highly recommend coming here for a special occasion.

One of the best degustations I've experienced in Sydney. I went to Bentley for my partner's birthday with his mother and the food was incredibly tasty. It was a filling selection of high quality food with mouth watering textures that really worked, creative presentation, the staff were very friendly and the ambience was perfect for the occasion. I had cocktails at the bar before moving into the restaurant to indulge in the degustation. I recommend Bentley to all my friends. A+ for any special occasion. One of Sydney's best.

For our Anniversary + my partners birthday weekend we chose to get dinner at the very well known Bentley Restaurant and Bar. Brought to us by chef Brent Savage, Bentley is a stunning innovative experience featuring interesting flavours, and meats all paired with absolute classic tastes. Given 2 hats by Good Food Guide in 2015 and 2018, and ranked #10 in the top 100 Restaurants by Gourmet Traveler, you can expect nothing but class from here.

Truly a beautiful, delightful dinner experience! Food was great and even better was the attentive service. We started with the rye rolls with black sesame butter and loved the warm, flakiness of the bread which worked amazingly with the special butter. Oysters were fresh. Squab entree was delicious with a great mix of textures. The mains were quite ordinary but delicious regardless - we had the wagyu and barramundi. Olive oil ice cream dessert was a joy, beautifully presented and tasted amazing with surprise pineapple and popcorn? bits. The team was so attentive and even surprised us with another dessert after hearing we were there for our anniversary! <br/>

I went there for during truffle season. I tried the Simon Jonson Truffle Dinner. It was AMAZING!! The dinner started with a presentation that Simon presented detailing the history of his truffle career. The food was decent and service was good. Every course has truffle in it and even the dessert. The Wagyu beef was melting in my mouth. Highly recommended if you are truffle lovers

This restaurant is one of the best restaurant I have ever visited the staff was so nice and the environment was totally different from other restaurant the sitting area was very good and food and mocktails were also very amazing.

Bentley is my favorite in Sydney. One for the wine and one for food :) all dishes are nice my favorite would be anything but there’s room of improvement for dessert.

Great dinner experience! Started w a egg yolk Parmesan mousse cracker (light crisp yet full of bursting essential flavor), entree was kangaroo tartare (ok, didn’t differ much from a beef tartare, less exotic taste than I predicted but it was mixed w a nice sauce), grouper for main (SUPER delicious, fish was amazing and tender yet packed with flavor which is usually harder for white fish, the veggies in it brought texture and subtle green flavors, the small crackers were such a nice touch, and oh my god the cauliflower mousse sauce was the best), sake lees ice cream and strawberries for dessert (had a subtle exotic touch in the beginning that reminded me of artificial cherry and plums at the same time, potentially the effects of sake powder on it)

I spent a wonderful night at Bentley, highly recommend to try Alfonsino, it’s beautiful and tasty. Also Marron, Wagyu skirt steak as well. The service is really good as well, people are really kind.

Bentley Bar and Restaurant was formed in 2006 through the partnership of Chef Brent Savage and Sommelier Nick Hildebrandt in a former pub in Surry Hills. Since then it has transformed into a two hat fine dining restaurant, moving to the lobby of the Radisson Blu Hotel and has is known for its high quality food and extensive wine list. I came here for my birthday to try out the place and I will share our experience in this post.

Detailed Course Review:<br/><br/>8 courses + regular wine pairing on 28 Nov 2017 <br/><br/>Alfonsino + Yellow Pepper + Marigold + Finger Lime<br/>Matching wine: 2015 Sebastien Brunet Vouvray Sec ‘Arpent’ Chenin Blanc, Loire Valley France<br/>The flavour of lime stood out, bringing out a freshness of this entrée. The pairing chenic Blanc complimented the taste of the entrée. Light but well-balanced. <br/>On my second sip of the wine, the dryness awoke my appetite completely.<br/><br/>Kangaroo Tartare + Sunflower Seed + Heirloom Cabbage<br/>Matching wine: 2016 Bass Phillip Pinot Noir Rose, Gippsland Victoria <br/><br/>The Pinot Noir Rose was a pleasant surprise. I enjoyed the subtlety of its bittersweet flavour as much as its delightful colour. The second dish was sour in general, but the wine neutralised the overall flavour. The kangaroo tartare was tender and chewy. This was a OK dish for entrée standard.<br/><br/>Spanish Mackerel + Cauliflower + Witlof + Brown Butter<br/>2015 Jordi Miri Granatxa Blanca, Terra Alta, Spain<br/>The wine was Ok. The witlof did an amazing job to add more crispness to the bass groper. Blended in the rich sauce, the richness of brown butter added another layer to this course.<br/><br/>Pickled Mussels + Broad Bean Shoots + Kelp Butter<br/>2015 Commando G Sierra de Gredos Grenache, Madrid Spain<br/>First red wine of tonight’s dinner. The flavour was dry but not too complicated. <br/>The broad bean shoots were on point. The vinegar served as a strong contrast to the broad bean shoots. Honestly, I was not too sure the reason paring a red wine with this course. Maybe Bentley was trying to be creative?<br/><br/>Prok Cheek + Eggplant + Pickled White Fungi + Barley<br/>2016 Luigi Pirandello Dolcetto D’Alba, Piedmont Italy<br/>Dolcetto appreared to be more intense than Grenache. It tasted indeed dryer. <br/>The dish was beautifully presented. The pickled white fungi was vividly blossoming on top of the pork. The meat was a bit salty for my taste but it was overall balanced by the Diderot. The barley brought out a popcorn type of effect on the dish, enriching the flavour of this course.<br/><br/>Wagyu Skirt Steak + Charred Onion + Wood Ear Mushroom<br/>2015 Clos Troteligotte Malbec, Cahors France<br/>The smell of the Malbec was intense, and same applied to its flavour,, which seemed perfect for the main Wagyu dish.<br/>The wagyu beef was juicy and perfectly blended with he charred onion and wood ear mushroom. I loved the seasoning and the presentation of this course very much. Each bite tasted like heaven, if there’s a wagyu heaven. Apparently the chef used a special cooking technique that make sure the meat is never over cooked. Finding the right balance between rare and medium could be tricky, but it’s not a problem for Bentley.<br/><br/>Yoghurt + Mandarin + Parsley<br/>2016 Royal Tokaji Furmint Blend, Tokaj Hungary <br/>The late harvest was pretty sweet with little sense of alcohol, which worked pretty well the the parsley flavoured yoghurt. The density of this dessert made me almost forget that it’s s yoghurt rather than icecream. Using parsley as a dessert element opened a new door for sweet fusion.<br/><br/>Sake Lees Ice Cream + Tonka + Macerated Strawberry<br/>2016 Ca dGal Moscato d’Asti, Piedmont Italy<br/>The Lumineers d’Asti was another late harvest wine but with a lighter taste and recused sweetness. The Tonga tasted a bit similar to coconut, which blended the marinated strawberries. This course looked like a mini swan and had a mating taste of elegance. <br/><br/>Overall Comment:<br/>Pros: wait staff and the sommelier were knowledgeable and friendly. At least they seemed to enjoy their job rather than reciting the ‘must-knows’ before serving each dish.<br/>Cons: The diversity of course could be improved. Not much signatory Bentley brand but focus more on Aussie grown Aussie made. <br/>Recommended dish: try the Wagyu beef and you won’t be disappointed! <br/>

Unobtrusive and polite service; the non-alcoholic drinks served to match each dish were a revelation in careful and thoughtful analysis, with some definitive masterpieces having been created!<br/><br/>Amuse bouche<br/>Tartlet of salmon mousse topped with crisps<br/>(...crunchy pastry base, suddenly exploding with a crescendo of smokey salmon mousse flavour, before finishing with the clean pastry again...)<br/>Potato with smoked leek (...intense smokey flavour resolving to tasty fried potato...)<br/>Crisps with John Dory roe, parsley and egg yolk (...extremely crunchy slice of crisp with John Dory roe, smoothed by the parsley and the egg yolk...)<br/><br/>Medley of citrus cocktail with effervescence<br/>(...plethora of different but separately noticeable, clean and refreshing, intense citrus fragrances...)<br/><br/>King prawn and pomelo and yuzu kosho<br/><br/>Mushroom consomme with sesame and thyme<br/>(...delicious mushroom and thyme flavour to match with the kangaroo, served at room temperature to complement the kangaroo carpaccio...)<br/><br/>Kangaroo carpaccio, pickled onions, plum and freekeh<br/>(...beautifully tasting raw kangaroo contrasting well with the sharpness of the pickled onions, the sweetness of the plums, and wonderfully accented by the crunchy texture of the fragrant freekeh...)<br/><br/>Ginger, chilli oil, black pepper, pink grapefruit and mandarin<br/>(...wow, the fragrant acidity of the pink grapefruit, together with the zing from the ginger and the spices, were a perfect complement to the rich duck - and the sweetness of the mandarin soothed the bite from the kohlrabi. So creative!...)<br/><br/>Duck, comte, pickled muntries, kohlrabi<br/>(...strong duck ham flavours, made more unctuous by the creamy Comte cheese sauce, complemented by the sweet, pickled muntries and contrasting with the sharp, pickled kohlrabi...)<br/><br/>Lemon, honey, charred lemon zest, Darjeeling tea and tarragon<br/>(...the lemon zest has been charred to match the charring on the chicken, the tarragon adds a gentle bite and the Darjeeling tea gives the drink some tannin structure...)<br/><br/>Holmbrae chicken, pine mushroom, celeriac and saltbush<br/>(...are you kidding me? This is THE most tender chicken that I have eaten in my entire life! The pine mushrooms were smokey and sweet in flavour. Delicious...)<br/><br/>Verjus with apple smoked over hickory and charred rosemary<br/>(...wow, the hickory smokey aromas and tastes inside the glass were powerfully intoxicating and entrancing! The flavour was superb and complimented the pork perfectly with enough acidity to cut through the fattiness of the pork cheek. A wonderful masterpiece!...)<br/><br/>Pork cheek, garlic and yoghurt puree and radicchio<br/>(...meltingly tender pork cheek, made even richer by the garlic and yoghurt puree, balanced by the charred and bittersweet radicchio...)<br/><br/>Beetroot and bayleaf<br/>(...matched the lamb very nicely...)<br/><br/>Dry aged lamb rump, fennel and toasted sesame<br/>(...perfectly cooked, tender lamb, with the bitter fennel cutting through the richness, and the toasted sesame seeds providing crispy textures...)<br/><br/>Blueberry, bittersweet orange 'dai dai' and licorice<br/><br/>Apple sorbet, lilly pilly and native thyme<br/>(...refreshingly cool with the lilly pilly and the native thyme providing contrasting textures...)<br/><br/>Caramelized white chocolate, passionfruit and licorice<br/><br/>Soy milk, grains, wattleseeds and mushroom oil<br/>(...comfort-food style "breakfast cereal" type drink to end a complexly constructed meal...)<br/><br/>Chocolate covered honeycomb and cookies with cep mushroom cream<br/>(...wow, the cep mushrooms took the cookies and cream to another level...)<br/>

Magnificent evening for our anniversary!!! The 8 course degustation food and wine pairing was truly excellent!!! The staff were all incredibly knowledgeable and helpful, the only very slightly off note was the timing of food delivery and synchronisation of the evening... several times the wine appeared well in advance of our food, however overall it was not an issue. Definitely back again.... excellent value for the quality of both food and wine.

Beautiful food, friendly staff, and great location. We came in at 10 and they were more than accomodating. Coming from a hospitality background, a 10pm walk in would be taken with attitude if not outright refused, however, the staff at Bentley were more than friendly. The meal was excellent, portion size was perfect and we thoroughly enjoyed the complimentary appetisers that are lacking at most Melbourne restaurants. Anyone who enjoys good food and good service must try this restaurant- and Taxi Kitchen if you're in Melbourne :) I never write reviews but it was thoroughly warranted on this occasion.

I've been going to Bentley since their Surry Hills days so i have been a longtime fan of their innovative style of cooking. You don't know what to expect from these guys. They usually start out strong with their seafood courses like the Rotnest Island scallop tartare entree I had recently. I won't say too much about it (so as to not spoil it for everyone) but it was pretty friggin amazing and you won't regret ordering it! The meat dishes are generally solid without being mindblowing and the pork loin i had last meal here fits this bill well (although the boudin noir with hazelnuts in this dish was a delicious combo). Not everyone is going to love the desserts at Bentley as they are far from traditional (some may even say "cheffy"). Some of their concoctions are pretty out there (like a porcini mushroom dessert) and often tend more to savoury rather than sweet. But when they hit the mark they really knock it out of the ballpark while others i am less convinced.

The ambience, professionalism from the staff and excellent sommelier recommendations made this a special experience, Saturday night is a 5 or 8 course degustation so we chose 5(still recovering from Saint-Pierre in Singapore!) didn't opt for matching wine. Chose lovely aged sake from Fukuoka and a thyme miso mocktail followed by a Nebbiolo. The lamb rump was a standout! $346

The interior is amazing and beautiful. Staff have been helpful and attentive. Food is presented beautifully and taste amazing. Can't fault them in the taste.

<br/>Extremely bad experience! The waiter and waitress apparently don't have the basic manner to their customer. After we set down, there was a waiter came and gave us drink list and food menus, we asked to order wines first, the waiter was telling us to order food first. After we finish order our food, we asked shall we order wine now? The waiter was telling us in an serious way that he is not allow to take the wine order?! And he was whispering to one of the waitress, and she came to us saying 'All the fine dinning restaurants are having wine waitress, don't you know that?' We was only thinking, how can such a place identify them as a FINE DINNING place with such kind of poor service, the stuff does not even treat their customer with basic respect! Unbelievable! We cancelled our order right after that and thank god saved us from a such a bad service with crowded seating restaurant! Eventually, we had our unforgettable and cozy dinner in another REAL FINE DINNING restaurant with matching service and food.

We had a nice midweek dinner here.<br/><br/>The Good - started with the alfonsino which was so delicate and beautiful. Next (or rather at the same time) was the pork cheek which was the highlight of the night. This quite literally melted in the mouth. Kipler potatoes were a very nice side dish and generous compared to the rest of the food. <br/><br/>The Bad - We were sharing so would've preferred the next 2 dishes to come separately but a male waiter (not our waitress) came and plonked the lamb rump in front of me and the wagyu skirt steak in front of my husband without asking if one or the other had ordered one in particular. We were left a bit speechless and perplexed. We had to have half and then swap. The lamb rump was succulent and I thought it was nicer than the wagyu. <br/><br/>I had a cocktail which I think had "lady" in it. I can't remember the name. It had violet sugar which was dusted on the outside of the glass. Whilst I tried to hold my drink from the stem to avoid the sugar getting on my hands, this led to it wobbling around a bit. They had already spilled it a bit so it was already feeling sticky from that. I tried to lick the sugar off as I took each sip and use a tissue to wipe it away but I eventually had to go to the bathroom as my fingers were too sticky. I don't get why they would dust the whole exterior of the glass with the sugar. When I looked at someone else who got the same drink, it didn't look like theirs was speckled with sugar on the exterior.<br/><br/>Don't feel the need to return to try the degustation menu. I don't think the pricing here justified the food like at other fine dining restaurants

It is about a month since I tried the degustation course at Bentley Restaurant. Located at the former Fairfax building in CBD, the wine bar and restaurant features a bright open kitchen and an intimate dining area. The small bites were intricate and meticulously prepared and the main courses were delicious but not impressionable.<br/><br/>The Good - The starters were wonderful. I liked the marigold alfonsino with yellow pepper and finger lime. The sophisticated and multi-layered entree tickled my tastebuds and opened my appetite with its crunchy exterior and sour/sweet/savoury interior. The pumpkin grouper is also worth mentioning with its subtle shiso and green olive seasoning.<br/><br/>The OK - The rest of the main courses and desserts were nicely prepared and I had no complaints. However, I could not remember any particular dish which would entice me back to the restaurant (Think Quay's Snow Egg, Tetsuya's Confit Ocean Trout or Sepia's Stones). <br/><br/>In conclusion, Bentley is a decent place for a decent meal but the chefs have to up the ante if they want diners to remember them as a unique culinary experience.

Simply one of the best dining experiences. The service was attentive and helpful while the food is perfect. The tiger prawns entree and honeycomb dessert were one of the best in my life

Mixed feelings about Bentley. <br/><br/>We started with oysters – they were great but you can also hardly ever go wrong with oysters. I wanted to try the tiger prawns for the entrée but turns out the dish has dairy so went with the alfonsino starter. This was lovely, the fish was plump and juicy. Pork cheek was also apparently really good, amazing even. The bread they served was Iggy’s, which I had been wanting to try for a while so that was a plus. 👍<br/><br/>For some reason, mains always seem to let me down wherever I go, and unfortunately it was no different at Bentley. We had the vegan beetroot dish and trevalla dish, with a side of potatoes because I LOVE potatoes. 😙<br/><br/>The potatoes weren’t particularly memorable but then again they were a side so it didn’t matter, but my beetroot dish could have done with so much more. The description was beetroot, black rice, blackberry, and purple kale. It doesn’t sound too exciting, and unfortunately it translated into the taste as well. Perhaps I was expecting a bit too much, but considering the almost $40 price tag, I feel as if high expectations are okay. It was a mix of sweet and savoury, if that’s kinda what you’re into. Perhaps even some decoration to really make the dish come to life? Just anything really.<br/><br/>Trevalla was super soft and well cooked as you would expect. It was just the overpowering olive taste that took away from the fish. You eat it with the pumpkin, fish, and olive cream, and all you taste is olive, olive, olive. Yeah I mean, it’s not too bad, but again I expected more.<br/><br/>Service was where it was a bit funny. Not everyone, just one particular guy who must have been having a bad day because the smallest things seemed to annoy him. When we ordered our entrees, he suggested if we would like each one on two plates so we could share. Nothing wrong with that, but I kindly let him know I won’t be having the pork so we will not be sharing, to which he snapped “well you never said you weren’t sharing”. Just thought it was so strange, was that something we were supposed to let them know in advance? He also bumped my bag onto the floor later on in the night. No apology. But he might not have known so… Also, when it was time for mains he brought the cutlery out and placed a set of fork and knife quite a distance away from us, so we thought we would bring it a tad closer. Nope, that didn’t sit well with him either because he made it a point to remove it and put it back in the original spot without saying a word. Okay… I get it, it’s for the side, we won’t use it for our mains, but need it be in that exact spot? We can’t have it any closer to us? Yeah I know, nothing major, but also unnecessary. And he was just giving off these not-so-friendly vibes all night.<br/><br/>Everyone else was lovely and efficient, and great at catering to the no dairy queries. All the desserts unfortunately have dairy, but they had come up with a couple of options which could be slightly altered (or more like just removed), however didn’t really tickle our fancy and we were reasonably full anyway so didn’t get any.

Outstanding. Sydneys best restaurant in my opinion. I've had some stinker experiences from high hated restaurants in Syd - but Bentley hits the spot in all areas. Service is attentive without being over the top. Food is A+ with the Violet desert probably the best thing I've put in and around my face. 👌

One of my favourite fine dining restaurants in Sydney. We went there for my birthday and I just remember the food was divine. I was thoroughly impressed with all my selection and have been dying to go back to try the other items. Service and ambience were both good.

Walking into Bentley feels like walking into another world. That was my impression when I came here for my birthday dinner with my best friend. The lighting web above creates an air of intricacy and complexity but also of subtle elegance. Okay, maybe that was just me but I couldn't stop staring at it all night.<br/><br/>***<br/><br/>STARTERS: oysters and some raspberry + pork(?) bites courtesy of the kitchen! We enjoyed it and got really excited for the rest of the menu.<br/><br/>ENTREES: the spanner crab, carrot, bacon and finger lime was my favourite dish of the entire night. It was my first time trying the combination of crab and bacon--definitely a winner.  My friend ordered the pork cheek and was also impressed.<br/><br/>MAINS: oyster blade was divine. Perfectly cooked.<br/><br/>DESSERTS: I had the violet ice-cream with blueberry and honeycomb. The blueberry gel in the centre was so smooth and full of flavour--yet, not too sweet. I would come back just to have this dish again.<br/><br/>***<br/><br/>Had a great time and can't wait to come back and try other items on the menu!

Went here for new years eve celebrations and it was great. <br/>Food was really good and so was the service. The waiters were super friendly and the bar staff also came down personally with each matching beverage to explain what was used to concoct the drink and how it should be taken in. <br/>Has a lovely feel and would definitely go back again.

I came to Bentley with really high expectations, especially reading all the great reviews. I had the 8 course degustation, and maybe it was just my tastebuds, but I felt sick to my stomach at the mix of flavours of the first 3 dishes. The first entree (chicken patte and cheese macaron lookalikes) wasn't part of the tasting menu and I thought the taste was so overpowering that it wrecked the other dishes for me. It was all I could taste and it did not taste good. Had to drink so much water to cleanse the palette. The fish was probably my favourite dish, followed by the steak but by that point I just wanted to eat normal food. No experimental weird flavorings.<br/><br/>The service was also a bit awkward.. we got to the entrance and wasn't really sure where to wait as there was no one there to greet us, and waiters walking by saw us but didn't say anything. Probably not their job but it felt like we weren't acknowledged.. so we just stood there for a couple of minutes. When we did finally get seated the waiter just gave us a drinks menu and left us there for another 10 or so mins. I've been to many dining places and this was the first time I've experienced service as such so it was nothing impressive.<br/><br/>I did enjoy the ambience of the restaurant. Was a great mood setter and with artistic lighting. Wouldn't come back here any time soon but I thought the price for an 8 course degustation was reasonable.

Amazing dining experience! We arrived a little late for dinner on a Wednesday night and wanted to try the tasting menu however we thought it might drag on for too long, the waiter happily made an exception for us and offered us a 5 course menu and also swapping the Spanner crab dish for the Moreton bay bug dish to our set. Every dish was amazing, ingredients were so fresh and worked really well together, the white chocolate dessert was definitely my star of the night.

One of the best degustation in town. Had the 8 courses and it was amazing. The food was just right, not too overpowering in anyway and not too experimental like others. Service was attentive, wine matching was definitely right on the spot to compliment the food.

Good place to get away from the hustle and bustle of the Sydney CBD ,very extensive drinks menu with a large selection of locally made craft beers. Staff were excellent and attentive.

A nice business lunch at Bentley, where I had roasted lamb rump and zucchini with buttermilk. Looked a treat when it arrived, the lamb rump was thick cut with a soft layer of melt in your mouth fat at the top. It was superbly cooked and had a seared exterior and pink middle. It was very juicy and tender. The sauce base had a hint of mint, which always goes well with lamb. Great cut of meat but the accompaniments were a little boring.<br/><br/>Ended with a licorice and freeze dried cherry nougat which was a good palate cleanser but a bit too sour for my liking. Nougat texture was also a little bit too hard.

I visited this place twice, once during a week night and ordered from the menu and the other time was Saturday night degustation menu:<br/><br/>Sat night degustation menu- one of the best degustation place in Sydney, they were really good at accommodating my dietary requirement which is no raw/undercooked meat/seafood, the food were delicious! <br/><br/>Week night visit and I ordered steak- cooked perfectly, I'm those people who order medium well for steak and it was cooked just right and not well done and hard to chew like a lot of places do <br/><br/>Will I go back: yes, I plan to do their sat degustation again and again!

Beautifully presented food. Found one of the snacks very interesting- cheese and raspberry. Very cheesy but raspberry cut through it nicely. Standout for me was the snapper dashi. The broth was light and had a lot of flavour. Slight tartness from apple worked really well. Chicken was cooked really well. Soft, tender, juicy. The black sauce that came with the lamb also delicious. Lamb was cooked well but not as easy to cut or melt in mouth as I would have expected. Two of us don't like white chocolate so we asked to swap the dessert for the one in the 8 course menu which they were happy to do. Service was very friendly.

Haven't had such satisfaction in a restaurant for a while. <br/>Every dish have its own characteristic. <br/>Highly recommended. Awesome price for the amount of food explored. Can't wait to return soon!

This was a completely random dinner.  Just had drinks in city on Thursday catching up with friends and was round 8.  I’d wanted to try the place as I’m on an endless search to find a degustation place in Sydney which is even half as good as French Cafe back in Auckland.  Anyway, feeling hungry, we decided to bite the bullet and try it out.  It was quite full but managed to get a place.  We decided to go for the 8 course with matching wine ($150 + $90pp).

[Invite] Citi Live More Dining Bentley RestaurantCiti has a new “Citi Live More” Program where citi customers dining with Citi partnered restaurants will receive a complimentary bottle of wine with their Meal. We popped into Bentley Restaurant for dinner and to check out the Citi Dining Program free wine offering and the unbelievable food from Brent Savage. Housed in an corner site of Hunter and Oconnell Street, Bentley Restaurant inside is an intriguingly luxe and cutting edge feel with suspended black batons hanging in the space breaking up what is a fairly neo classical space. Black dominates the space and the restaurant has a look that is both classy and luxe.

Highly rated renowned two hatted Bentley restaurant located in the Sydney CBD. Innovative fine dining 8 course degustation menu w non alcoholic beverages ! Impeccable service, beautiful presentation, lovely romantic ambience - a perfect business lunch or romantic restaurant to impress your date.

A special Sydney place spent with some great company. Oysters some of the best I have had. Washed down with Chablis. Pork followed with Curley Flat Pinot. Superb. Great wine list. Professional service all round and then to the bar for an experience to remember. Gin, whisky, vodka and cocktails... With back story and attitude to match. We will return.

AMAZING! The wine selection, the service, the food and the ambience- I cannot fault anything and chef savage outdid himself with creativity in each dish- the flavours were incredibly on point with a Japanese influence and they were extremely accommodating for a pregnant customer, altering the menu to suit my dietary requirements. My favourite was the violet ice cream- inspired by the flower and it was truly exquisite. Every single dish was presented well and the textures and flavours were yum! <br/>The wine was beautiful as per my husband and the waiter had full knowledge of what to pair with each dish.<br/>It is expensive but definitely worth the trip. Fine dining at its best and I can see this hatted restaurant going many places in the coming years.

Probably one of the worst dining experiences I ever had. We had made reservations had shown up ten minutes early to our reservation time which was at 8, and we were seated half an hour later - further to this people who had arrived after us were seated before us. When we were seated people who were seated after us was served food before us. One particular waiter kept bumping into my partners chair throughout the night and had nudged him in the back a few times. <br/><br/>Our overall experience was ruined and I will not be coming back.

As a way to ring in the end of my university years, a friend and I decided to celebrate with a nice dinner. Bentley ended up being the default choice for our Saturday night evening plans, as the other restaurant we wanted to go to was booked out. We had a reservation for 6:15pm on a Saturday evening, and the restaurant was nearly full when we got in.

The Bentley restaurant is fantastic I went for lunch and the food was exceptional! Full of flavour and presented so beautifully couldn't have asked for a better lunch ! Most definitely a must try

Great food with interesting and unique flavours. The dishes here are really unique and not the same usual combination where u find in most restaurants. The mulloway fish is really good! Great service too. Must try

Food was amazing we had a private room with a set menu. this is probably the best group set menu i have ever had. The food portion was perfect and service was good. would love to come again and try other dishes

I have followed Brent Savage & his Bentley restaurant from its 1st year still back in Surry Hills. I loved it since the first time & I have continued loving it. I have seen the changes, developments & growth as if watching a child flourish. Now in the CBD, I not only love it, I admire it & respect both the restaurant & chef even more. The team here & now is sharper yet friendly & witty. The cooking is contemporary yet classical in its techniques. The flavours are adventurous & vibrant. And the result is beautiful art like dishes that appeal to all the senses. There is a huge wine list but dont fear as there are many knowledgeable staff & the sommelier on hand to help. Be adventurous, be trusting & you will be happily surprised & completely satisfied.

After reading the great reviews we were excited to try out Bentley. Walking into the restaurant the ambience as a whole was great. We decided to go for the 8 course menu and had the scallop ceviche, dashi, mulloway, duck, pork cheek, wagyu skirt steak for savory courses. The food was good, however it was nothing memorable. I can't say that any of the savory dishes stood out to me. Out of the two desserts the Violet Ice-Cream + Cocoa Honeycomb + Blueberry was actually quite nice and definitely was the most enjoyable for me.<br/><br/>The experience as a whole was positive, the service was superb, the food presented beautifully however the food just lacked a little something for me.<br/>

Had a fantastic time at Bentley the other night. We had the set 3 course menu and the flavours of each dish were divine. I would definitely recommend the lamb and cauliflower for your main. The lamb was tender and super juicy. Would definitely come back again.

Went there yesterday to celebrate the Valentine's day, had the 7 course tasting menu. During the entree my partner founded a "live worm" in her dishes, we believe the live worm are from one of the flower. What are horrible experience. Definitely never go back.

Gorgeous lunch with my team. The service was excellent and the food presentation a superb art form. The standout for me was the pork cheek entree and I had some food envy looking at the lamb and cauliflower main #mouthwatering #perfection

I loved Bentley Bar when it was in Surry Hills, and would recommend it to friends for a special meal: upscale but affordable, inventive and with a great vegetarian degustation. While Chef Brent Savage and his crew have been at the Radisson Blu since 2013, I somehow haven’t made it there until late last year.

The interior of this place is amazing. So unique and different, love it!! <br/>Food was delicious. The meat were cooked so well, melted in my mouth. The presentation of every dish were so pretty! The desserts were just right, not too sweet. It is quite pricey, however it was worth it. Fine dining at its finesttttt

Worst customer service I have ever received. We booked for a table of 9 (birthday celebration). Staffs were very courteous but slow and forgetful. We weren't exactly keen on one particular main on the degustation menu however the waitress have noticed and queried our experiences. Gave her our feed back and was advised a manager should be right over .. at this point we weren't looking to complain or wanted to speak to the manager. Not longer after, we were abruptly interrupted by one of the floor staff. She has advised us that the cut of meat was meant to have an exquisite taste to it and you have to learn to appreciate it before you can enjoy it. Followed by that hasty remark, she also mentioned that the dish that we didn't so quite enjoy happens to be a favourite so there is no room for errors in preparation and then walked away. We left the restaurant feeling appalled with no hard feelings towards the food but more towards the service and the way we were spoken too. To top it off, 7 out of 9 of us got an upsetting stomach when we got home later that night after having the degustation menu. I contacted the restaurant the next day and spoke to the head manager and he has dismissed all responsibilities and spoke ill of our table for "being indecisive" and claimed that "you clearly weren't there for a good time". The manager also threw in the comment "you're clearly not that sick considering you're currently at work". I have no further comments for this restaurant but am struggling to comprehend how they got their Chef's Hat. The food is mediocre and service is not up to par. My advise is there are plenty of restaurant out there with similar price point and much better service and are also Chef's Hatted.

The Bentley Restaurant is located within the Raddison Hotel which is located on the corner of Pitt and Hunter St in Sydney CBD. The Bentley Restaurant is perfect for a posh meal with someone special or a business lunch. They have some nice private rooms as well if you have a big group of people. Chef Brett Savage who won 2015 SMH Chef of the Year and Nick Hildebrandt is the well known sommelier have done amazing things since starting the restaurant in 2006. I tried some delicious dishes on this occasion matched with some amazing wines from Italy.

I came during a Thursday night as i was having a night out with my girlfriends. This restaurant is located at the radison blu hotel with really nice ambience and decorations. We decided to go with the tasting menu which includes 8 different courses ranging from entrees, main to dessert. It took us for almost 3 hours to finish it. Take note that tasting menu can only be ordered with a full table rather than one person. I would say the pork cheek and the quail was quite good, but not to the extend of really good. What i really love was the dessert, especially the violet icecream and yogurt with honeycomb as well as meringue and many more elements in it. This really does the job for a last dish that came like a bomb! Everything goes really well together in that dish, its fresh, sweet, crunchy and soft at the same time! This is a must try!

Went for a birthday. Delicious food and nice ambience. Waiter was very helpful. I ordered the oyster blade and it was cooked to perfection. Sides were also great.

There's nothing I like more than a restaurant that has a good wine list - we wanted organic and preservative free wine and this is what we got - with options!  Loved the space, the fitout is just amazing.  The food is also really good; not the best I have had in Sydney, but definitely would go again.  Highly recommended.

Of course I’ll use the opportunity to quote some Kylie lyrics . But it also happens my dear friends had something to celebrate so we decided nothing short of awesome will do. We chose Bentley, a two hat restaurant which consistently gets loads of good reviews, especially for the work of chef Brett Savage.

First time at a top end restaurant and it was great. Having no other restaurants to compare to at this stage, I feel it was a great introduction.<br/>The food presentation was excellent and the flavours were strong and interesting - never thought olives would work in a desert but it did very nicely.<br/>Was a bit noisy but still enjoyable.<br/>Service was what i expected however we were sitting near the register area which was a bit busy.<br/>Looking forward to comparing to other restaurants.<br/>

Ambience and service was awesome. The same can't be said for the food unfortunately. The dishes were a bit of a hit and miss on the vegetarian tasting menu. The coconut sorbet, lime and honeydew dessert was amazing. The violet ice cream, cocoa honeycomb and berry dessert was interesting - each component was beautiful on its own but together, it was just confusing. Can't say I'll be returning here.

Very good food and service.I like the food here and I would like to have tasting menu next time. The pork is very soft and delicious. The environment in this place is very good for people to enjoy food here.

At Bentley Restaurant & Bar Brent Savage not only brings innovation to the table, but also shows off his effortless flair for extracting the perfect balance of flavors in every dish. Relocated from their smaller Surry Hills space, the bigger and better Bentley is now housed in Radisson Blu Hotel.

bombed up in the restaurant by chance in friday night, and I am glad I did.<br/>The staff and waiters are very helpful and nice. The food is really good but not spectacular. <br/>It was a nice experience and I thoroughly enjoyed it, but it doesn't seem that I have the curve to visit this place again anytime soon

Came here for Valentine's Day dinner. Great atmosphere and attentive table service. Food was great but it wasn't hot when we got them which was a shame.

Popped in after work at around 9:15ish for a quick bite/drink. <br/>The ambience and decor is plain gorgeous here. The industrial, modern-chic feel very nice. The boldly designed lighting fixtures adds a nice industrial yet strangely classy feel.<br/>Staff were very friendly, albeit the waitress who initially served me did forget to give me a drinks menu (the waiter who gave it to me afterwards was very gentlemanlike and apologetic). <br/><br/>Wines are a tad over priced, with some wines being a bit on the younger side (could use a year or two in a cellar), however, the wine list truly is superb. The fact that they have a respectable sake list is just lovely. While I was only interested in wines for the night, their spirits list, is massive - plenty of gin and whisky to choose from! Would have preferred a wine glass with a slightly longer stem but I'm nit picking at this point... <br/>While I only had 2 dishes, the cured meats and a dessert as I was only there for a very light meal and some wine, it was brilliant. Both the cured meats and dessert (the violet ice cream) was plated beautifully. The complimentary parmesan cheeseball thingy (sorry), was a nice surprise. <br/>The cured meats, wagyu cuts, pork neck and wagyu tri tip was very textbook. There were no frills, no "oh look at me" add ons. Just a simple, brilliantly executed selection. <br/>The violet ice cream was very plated beautifully. The portion was just right for a dessert, and made me feel very satisfied afterwards. The blueberries made for a nice contrast with the sweet ice cream and the cocoa honey comb had a nice bitterness to it, balancing out the dish overall.  <br/><br/>Overall, it was a very lovely venue, with great food, drinks and service, albeit  a little pricey. However, I did go towards the end and I would have to go when it's relatively busy to be able to truly rate it.

I had my heart set on the vegetarian tasting menu... but you can't do the tasting menu unless everyone does it so that was annoying. They kept saying that it is too hard to manage it - which I'm pretty sure means that it is simply inconvenient for them. Anyway, the food was pretty good but I was expecting waaaaay more. It is overpriced for what it is. The man serving us was arrogant (this seems to be a trend at fine dining establishments lately). I didn't like his attitude and he certainly didn't seem like he wanted to help us. The food was beautifully presented but wasn't as good as other fine dining places that my friends and I visited while we were in Sydney. The meals weren't as substantial either. I would not go back - there are too many 'great' restaurants in Sydney to need to visit a 'good' restaurant.

A nice meal, definitely worth trying out. Had the degustation for my anniversary with my wife. We were both happy with it. We went to Sepia last year. Given what Sepia cost, Betley is better value. Relaxed vibe, nice food. Not the standard hotel restaurant.

#kningjaeats fine dining. Crumble into the decadent menu with a selection of staters which are great for sharing such as the refreshing and light texture of the scallop and foie gras. Fillet with the soft and fresh malloway complemented with baby turnip. Whisk with their violet icecream dessert to finish.

Crumble into the decadent menu with a selection of staters which are great for sharing such as the refreshing and light texture of the scallop and foie gras. Fillet with the soft and fresh malloway complemented with baby turnip. Whisk with their violet icecream dessert to finish.

Unfortunate poor service. Popped in for an impromptu dinner and found it a wonderful surprise to find a great atmosphere inside. The food was delicious and verifying presented albeit expensive and small portions. However what really was off putting was the extremely rude and slow service from our waitress. She seated us and then we waited 20min before she came over and asked if we knew what we would like to order, and we said no because we hasn't even been given menus. Given it was a busy night, it was still unacceptable as other patrons surrounding us were being tended too. Food was eventually served to the take by one of the kitchen staff. I was really disappointed with the service and don't think I'll be returning. Beautiful food and bar but not worth the poor experience sadly!

By Julie Parent Wednesday, May 06, 2015 crab , dessert , ice cream , lunch , reviews , sydney , uni As I've mentioned, we pretty much gave up on fine dining in Sydney after lackluster and overpriced meals at all the heavy hitters: Quay, Tetsuya, Sepia, Marque, Becasse.  Believe me, I tried to do fine dining in Sydney!  So on this visit, we focused on casual restaurants, and had much better success. But, for our last lunch in town this time around, we decided to go to a fancy meal.  The motivation was a bit silly actually: I wanted to eat kangaroo.  They served kangaroo in my office cafe on a prior visit, and really liked it, so I figured if our office cafe could do it well, a nice restaurant would do it even better.  And where do you find kangaroo on menus in the US?  But, contrary to my stereotypical expectations, I didn't find roo offered in many places in Sydney either.  After looking at a slew of menus, I finally found one place that was well regarded and served kangaroo: Bentley Bar and Restaurant.  Except, I was confused, it was located in the CBD, in the Radisson Blu hotel.  I could have sworn I knew a restaurant by that name in Surry Hills. A little research revealed the answer.  Both were right.  Bentley used to be located in Surry Hills, but moved.  Interestingly, I never visited the Surry Hills location, even though I lived there for 3 months, and literally walked by every single day. Anyway, back to Bentley.  Unlike all the rest of our dining on this trip, Bentley is a fancy, pricy place.  We knew this going in, and everyone suited up accordingly; I even put on a dress.  We opted for lunch rather than dinner mostly because we just couldn't fit it into our dinner schedule, and the same menu is served, so we weren't missing out. Lunch is clearly catered to the business crowd, everyone was in suits, in groups of about 4, which I guess makes sense at this price point.  No one just casually swings in for lunch.  We were seated next to a party of 20ish, which

The roasted prawns turned out to be a really good with a very interesting but nice taste to it, I wasn’t able to pinpoint what it was exactly. The vegetables underneath the prawns were also really good. I’ve always wanted to visit Bentley so I guess this is a teaser for the real thing.

Fancy without being pretentious, exciting menu and flavours that wow. The wagyu was a standout.

This time around we had picked Bentley Restaurant + Bar for our annual get together. Situated on the ground level within the Radisson Blu Hotel Plaza Hotel Sydney, street parking was relatively easy and if you live in Sydney you know that parking can cost an arm and a leg, it was relatively cheap 4P parking for a fraction of the Wilson Parking lot prices. Lets follow the sign to Bentley Restaurant + Bar! Wine Racks at the entrance. Looks like a private function room, there were sliding doors that could be closed over for privacy. The ambience was dimmed lit lights hanging off a combination of overlapped poles. Tables were all wooden topped, with black wooden chairs, each table cloth serviette was bound with a a Bentley Restaurant + Bar tag which I thought was very creative. We decided to go ahead with the 8 Course Tasting Menu for AUD$150.00pp, the option with matching wine for AUD$80.00pp. We decided to go with a cocktail each which was AUD$18.00 each cocktail. Unfortunately I had forgotten to note what cocktail was what, but I can compensate with a photo. Let’s begin this dinnerisation… a new word made by S tonight. Fresh Sourdough and butter to start with… I must have picked the unlucky sourdough, as each piece I picked was a little on the drier side, and the crust was a little burnt for my liking, all I can say is I have had better sourdough bread then this. The Amuse Bouche: Smoked Eel and Mash Crisp – yummy little bites of goodness. Normally I am not an Eel fan, but this was worth the risk. I was zoning out tonight and had not taken in what the waitress was telling me about this complimentary dish, I can say this was a little bite sized crisp cookie sandwich that ha

Welcome, NEW Bentley Restaurant and Bar. Welcome. Recently reopening, Sommelier Nick Hildebrandt and chef Brent Savage have moved Bentley from its Crown Street Surry Hills roots to the ground floor of the Sydney City heritage-listed Radisson Blu.

Service still had a few wrinkles to iron out: rushed explanations, erratic and slow pacing of dishes are a little concerning at this level. But all is quickly forgotten as you conclude with the delights of aerated chocolate with lemon aspen. This place is palate swagger left, right and centre.

I’ve been wanting to go to Bentley for a while (a solid two weeks but a while sounds better). Crystal (from Instagram ) decided to take me as a belated birthday celebr

Bentley is more of, what i think as, an underground, boutique restaurant. Not as well known, but fantastic value and amazing food. I was blown away by the presentation of every dish. The flavours, the uniqueness, i am really looking forward to visiting Bentley at their new home at the Radisson Blu. I really want to try their sister restaurant Monopole!” <br/>

We take a long walk to Surry Hill’s to visit Bentley’s Restaurant and Bar, which has continuously been awarded 2 Chef Hats. Being a lunch weekend service, it was not busy and only had two floorstaff.<br/><br/>My main was roasted duck breast with baby beetroot, black sausage and turnip. It was presented beautifully in thin slices and extremely evenly cooked. It was actually the best (non-Asian) roasted duck I’ve ever tasted. I would not shut up about how the duck was so perfectly evenly cooked to Ellery. After asking, it was revealed that it was pan-fried and then left to finish in the oven. Which I know is a normal way of cooking duck… but just wow at the resulting dish.

Upon the conclusion of our lunch, X and I marked The Bentley as a place to return to, either for bar snacks and wine or a full-blown meal. I must say the menu was put together very well and there were many good dishes that caught my eye. Brilliant service from the rather smiley lady with a bob who detailed the components of our dish (however it would’ve been great if she wrote everything down!). Great food, great wine by the g

Essentially all evening we needed to make some sort of gesture to attract attention - even when a gentleman at the next table smashed a full wine glass on the floor, it didn't elicit any response from the waiters. Greedy Girl made another gesture (not the one she'd have preferred to make by the end of the evening) to alert staff to the dangers of pools of wine floating in shards of glass on an already slippery timber floor.

Everything was just about perfect. Perfectly presented, great meal sizes, very tasty original food, and perfectly balanced service: friendly, informative, and very professional. Perfect!

In December Bentley moved from Surry Hills to a bigger venue at the Radisson Blu in the city. The black and charcoal high ceilings, dark furniture and metal poles like camera tripods, seemingly suspended mid-air, give the restaurant a masculine, industrial feel.

Situated on Crown Street, with half the place being a bar, this restaurant is quite 'pretty'. It's great for casual dining, or even a drink after work (I'm just assuming from the fact that they have a 20 page menu for wines and beers etc. as well as the amount of people that turn up just to drink!) It's got nice natural lightning when the sun is still up, but after sunset it becomes a bit dim - you can still see what you're eating etc. but photos turn a bit weird....so please excuse my dodgy photos!<br/>

The new premises are in the CBD at the Raddison Blu Hotel, on the former Bistro Fax site.  The fit out is what you would call modern elegance.  Plush carpet, beautiful veneer tables, gorgeous cutlery and plates (looks like the same guy that does the handcrafted dinnerware for Ormeggio ?), with what Gourmantic aptly described as “pick up sticks” hanging from the ceiling.  On the servi

The spatchcock was roasted to perfection. The polenta and pistachio further enhanced this Game bird’s taste with a hint of crispy texture from one element on the dish I couldn’t quite work out.

And yet, it’s so sad to hear that Bentley is closing down  in August. Luckily, it doesn’t seem to be a permanent closing as it may reopen under another name (a…Chinese name?) but that’s a story for another day – when and if it happens. I’ve had Bentley on my radar for quite some time now, but as usual, it was a matter of occasion to find a good time and occasion to go. As it turns out, a friend belatedly treating me for my 22nd birthday was just on the cards Bentley is renowned for its very unique flavour synergies that are quite compelling and exciting. I walk in, tastebuds tingling in anticipation.

Bentley used to be located in Surry Hills but earlier this year relocated to the business part of town. It is now located on the ground floor of the Radisson Blue hotel. It made it a lot easier for me now that Bentley is in town (literally) to have an early birthday dinner with my dear friend SH. SH is, I must say, a wine buff and for special meals she tends to frequent restaurants that have a good wine list. Bentley was earmarked by her because they have a good sommelier and have a reputation of having a good repertoire of wine. Having recently won the NSW Wine List of the year, expectations were high! I found the interior to be quite interesting, it was very modern in look and feel. And it was quite dark. Sigh! :( One of the first things SH does is to scrutinise the wine list to decide what she wants. When the young lady attending our table asked for her choice of wine, there seemed to be a slight miscommunication and no matter how many times SH pronounced the label, the young lady f

Overall a satisfying meal good entrée, dipped during mains and rose during dessert.