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 after a comprehensive refurbishment in 2018. The venue has the same team behind it, led by Nick Hildebrandt and business partner Brent Savage, who have also given us Yellow, Cirrus and Monopole.
Despite being attached to the hotel, Bentley operates independently; giving the boys all the freedom that Savage and the kitchen team need to work Bentley’s elegant menu magic. Two-course and three-course meals for lunch are available, as well as the dinner services. Expect to see dishes that reflect a reputation for innovation, including blacklip abalone with hen of the woods mushroom and roast-chicken mayonnaise, Skull Island prawns with guanciale (pork jowl), Japanese Koshihikari rice and sea herb, and watermelon radishes with curd from camel’s milk on the menu.
There are also rare wines from the likes of Jean Foillard, Francois Ganevat and Domaine L’Anglore. And with space to seat around 115 (including the bar area) there’s plenty of room.
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