About Bentley Restaurant & Bar
Mood music, dynamic design, innovative food and quality wines are all vital ingredients for the perfect dining experience and Bentley Restaurant & Bar has them all.
When Chef Brent Savage and Sommelier Nick Hildebrandt joined forces to open Sydney's most exciting new restaurant, they knew that even the very best in food and wine wasn't enough.
"Obviously the food and drink are the foundation stones of a great restaurant," Nick says, "but to give our customers the ultimate dining experience, the right music, décor, lighting and service are essential."
So they called on music specialist Dave Curran and design guru Chen Lu for help. "Dave and Chen are the best at what they do so we asked them to create a look and a sound that would reflect our ideology regarding the food and wine," Nick said. "We asked them to create a funky, interesting space in which people would feel relaxed." The result is a modern, comfortable and intimate feel.
"Believe it or not, a lot of the material in the bar is made from ordinary building grade plywood," Nick said. "Chen's philosophy is like Brent's food in that Brent takes something plain, like a piece of beef, and turns it into something amazing. Chen's done a similar thing with the design, taken basic materials and created incredible beauty."
Some of the details already getting noticed include the 50 red and black, iconic 1950's school chairs by famous French designer, John Prouve, as well as the unusual tablecloths which disappear into the custom-made tables.
Alternative music specialist Dave Curran, says he matches the music to the cuisine as well as to the desired ambience. "It's very important to get the right mix of music for the atmosphere so if there's a specific style of food obviously you match the music to the region of the cooking." Because the food in Bentley Restaurant & Bar has French and Spanish influences, Curran looked for inspiration from the latest music from the most exciting new DJs and artists of those countries to create the right sound.
Menu Sample
Warm shellfish salad; Mandagery Creek Venison with lentils and burnt onion sabayon; Chocolate and honeycomb ice cream cone with warm banana milk.
Features & Facilities
- Air Conditioned
- Fully Licensed
- Degustation Menu