Bentley Restaurant & Bar
Formerly of Surry Hills, the Bentley Restaurant & Bar has a new lease on life on the ground floor of the Radisson Blu in the CBD. The venue has the same team behind it, led by Nick Hildebrandt and business partner Brent Savage, who have also given us Yellow and Monopole.
Despite being attached to the hotel, The Bentley operates independently; giving the boys all the freedom that Savage and the kitchen team needs to work the Bentley’s elegant menu magic. Expect to see dishes that reflect a reputation for innovation, including Wagyu beef brisket grilled over charcoal with mushroom broth and red kale, Morton Bay bugs with smoked sweetcorn and shellfish broth, or pork loin with macadamia milk, wattle crumbs and quandongs on the menu. And with room to seat around 115 (including the bar area) there’s plenty of room for everyone.