Bentley Restaurant & Bar
6 expert reviews
“The main menu is deceptively simple, relying on quality produce and surprising extras. For instance, a main of poached mulloway fish comes with amaranth, borlotti beans and a bisque sauce.”
– Gayot
Lonely Planet
"The reincarnation of this old corner pub as an upmarket restaurant hasn’t thrown the bar out with the bathwater."
Full review
Travel + Leisure
"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."
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Time Out
"The food is classic Savage: highbrow technique with lowbrow touches like his luxe take on a Crunchie Bar with its dusty dark chocolate exterior and gooey caramel and honeycomb interior."
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Gayot
16.0
"Moving into Sydneyâs city center only improved the ambience and style of this restaurant offering contemporary cuisine."
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Condé Nast Traveler
"If you like your food experimental and innovative, then Bentley’s modern Australian dishes will speak your language."
Full review
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