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320 Crown St., Sydney, New South Wales 2010, Australia

The home base of Brent Savage, one of the few Sydney chefs to embrace molecular gastronomy, Bentley offers up innovative takes on mostly European flavors. Salty, tangy white anchovy skewers—served upended, like lollipops—are coated with rich pistachio praline; a single rabbit-and-almond cannelloni arrives like a candy bar, festooned with brightly colored edible flowers. Playful though they may be, Savage’s dishes also have substance: while his preparation of tender, sliced duck breast with smoked leeks and black mushrooms may look like an abstract artwork on the plate, it’s supremely satisfying to the appetite.

 

Tip: Sommelier Nick Hildebrandt is arguably the best in the city; put yourself in his capable hands when choosing wines.

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Bentley Restaurant & Bar

The home base of Brent Savage, one of the few Sydney chefs to embrace molecular gastronomy, Bentley offers up innovative takes on mostly European flavors. Salty, tangy white anchovy skewers—served upended, like lollipops—are coated with rich pistachio praline; a single rabbit-and-almond cannelloni arrives like a candy bar, festooned with brightly colored edible flowers. Playful though they may be, Savage’s dishes also have substance: while his preparation of tender, sliced duck breast with smoked leeks and black mushrooms may look like an abstract artwork on the plate, it’s supremely satisfying to the appetite.

 

Tip: Sommelier Nick Hildebrandt is arguably the best in the city; put yourself in his capable hands when choosing wines.