Bentley Restaurant and Bar, one of Australia’s renowned restaurants, will open the doors of its new grand dining room in Sydney’s CBD on Tuesday December 17.
For chef Brent Savage and sommelier Nick Hildebrandt, owners of Bentley Restaurant and Bar, the new restaurant to be housed in the historic Radisson Blu hotel building is the crowning achievement in their eight year partnership.
“This is in every way a dream restaurant for us,” said Savage and Hildebrandt of the re-located restaurant. “The fundamentals of Bentley as it was in Surry Hills will remain- serious food and wine served in a relaxed, modern and informal environment, but the beautiful new space will enable us to take Bentley to the next level.”
Savage’s menu will deliver cutting edge a la carte dining, as well as a separate bar menu, with Aiden Stevens returning as head chef of Bentley. The menu features a raw and cured section, including Bentley’s signature house made cured meats, as well as mains grilled over charcoal.
The bar area for up to 30 drinkers and diners features an impressive marble and stone bar top and stool seating, with its own more casual menu including charred beef tartare and a Bentley sandwich. The 80- seat dining room also features a private dining and event space for up to 40 people.
Hildebrandt, one of Australia’s most awarded sommeliers, has once again created a wine list which is set to be one of the city’s finest and most substantial, housing almost 700 wines. Sommelier and general manager Glen Goodwin will continue to lead the team in delivering service at the highest level.
Designer Pascale Gomes- McNabb (Cutler & Co, Cumulus, Yellow and Monopole which won the 2013 Belle Interior Design Award for Hospitality) has designed a room that is at once grand and informal, playing with the original features including the columns and raised cupola, and adding modern sculptural elements and custom artwork.
Gomes-McNabb has worked with many of the existing materials of the original interior including marble and stone, dark natural wood, brass and copper to create a modern interpretation of one of Sydney’s most historic rooms.
“The room Pascale has created is amazing,” said Savage and Hildebrandt. “The location is in the heart of the city and the team we have assembled will allow us to reach a higher level of dining for our loyal group of customers. We are also looking forward to forging a strong relationship with the Radisson Blu which helps position them as one of Sydney’s finest hotels. ”
Housing Radisson Blu Hotel Sydney since 2000, the heritage listed building was built in 1856 by John Fairfax & Sons and housed the Sydney Morning Herald for almost 100 years, and later the Bank of NSW (now Westpac) until the 1990s.
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