Behind a green elevator-style door waits a high-ceilinged space with vast marble columns and a grand piano. It was once the first Bank of Australia but the Bentley boys, Brent Savage and Nick Hildebrandt (behind some of Sydney’s most acclaimed restaurants like Bentley , Monopole , Yellow and King Clarence) have made it their own.

At the 100-seat Eleven Barrack, it’s old meets new with bespoke silk lanterns and a flashy purple column wrapped in concertinaed metal.

The food line-up leans into large Euro bistros and New York-style grills. A woodfire Marrone grill inherited with the space is ready for a selection of proteins – pork tomahawks and Murray cod, Wagyu T-bones and bone-in sirloins. For starters, fluffy ricotta dumplings riff on a classic Bentley dessert. Plus, there’s a tight pasta selection to support.