* Click here for rating key
Bentley Restaurant & Bar Restaurant Review: This place was always going to be a trend-setter, matching smart small dishes with top wines. Several years on, it has kept a step ahead of Sydney’s various fads. Bentley’s loyal patrons like the buzz and the stylish interior of mesh, leather and timber. 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. Or there’s spatchcock with braised linseed, or roasted venison with a parsnip, nettle and brazil nut sauce. A vegetarian menu is one of several tasting menus --- there’s also a dessert tasting --- making sure everyone gets a chance to experience as much as possible. Owners chef Brent Savage and sommelier Nick Hildebrandt take an adventurous approach to matching wine and food. The extensive wine list --- a complex range of around 600 European and Australian wines --- offers more than 20 options by the glass.