INSIDER

INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!

Meet the Chef

Picture of Brent Savage.

Brent Savage

Brent Savage is chef and co-owner of four two hatted Sydney establishments- Bentley Restaurant & Bar, Monopole, Yellow and Cirrus. Brent is one of Australia’s most respected chefs and restaurateurs, with a reputation for creating exciting and cutting edge food with contrasting flavours and textures. Savage's unique cooking style combines modern techniques and the diverse flavours of Australian produce.

198 Verified Diner Reviews

Take it from the experts - we gather information from foodie experts to provide you with valuable inside knowledge and detailed descriptions on restaurants from around the country.

Total Score

8.6
198 reviews
Recommended
(8.8)
Food
(8.7)
Service
(8.7)
Value for money
(7.8)
Atmosphere
(8.4)

dined on Mon, 16 Sep 2019

(9)
The sirloin strip steak is what steak dreams are made off. The starters were great as well.

dined on Fri, 13 Sep 2019

(10)
Outstanding absolutely fresh food, outstanding wine list outstanding staff. Says it all. Highly recommended

dined on Tue, 3 Sep 2019

(5)
The old guard of CBD Australian fine dining with conventional entree, main, dessert set up. Good service. I’d definitely recommend visiting the bar area, rather than the more formal dining room.

dined on Sat, 17 Aug 2019

(6)
Seating were very tight they try to put too many tables in the restaurant, we had to wait for 30 mins even when we have a booking, the staff didn't make much effort to introduce the food or anything, they are not really professional more like working holidays just want to get a job.

dined on Mon, 12 Aug 2019

(9)
Overall very good food and service. We had beef dish for main and it was very salty for my liking. Having said that I do not usually add salt in my food so it can be just my preference. I had to get rid of all extra salt sprinkled on my steak as the sauce on the plate was already quite heavily seasoned. Next time, I will not forget to mention 'no salt please' and I will visit them again.

dined on Fri, 9 Aug 2019

(10)
Fantastic dining experience, we will be back for sure. Josh was great: professional, funny and excellent with the wine recommendations!

dined on Sat, 3 Aug 2019

(4)
Nice food, questionable selections on Premium paired wines (would be more accurately described as Artisan or Exploratory). Service was charming but disjointed, we spent a lot of time sitting with empty glasses. Has lost its “edge” & sense of fun from the original Bentley days. Noisy, so not good for an intimate dinner

dined on Fri, 10 May 2019

(9)
Service is excellent. Food is average (unfortunately, all our order was quite salty) and not good value for money (the portion was too small for its cost). A very great ambiance for a special occasion.

dined on Mon, 6 May 2019

(10)
This is hands down the best restaurant in Sydney including all the three hatted ones. Enough said.

dined on Wed, 24 Apr 2019

(9)
Tasting menus was great though very full at the end. Ideally 35% less food and 35% less cost. Thanks
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Specials

MELBOURNE CUP LUNCH

MELBOURNE CUP LUNCH: TUESDAY 5TH NOVEMBER, 2019 Bentley Restaurant & Bar will offer a 4 course menu with a glass of Champagne on arrival for $120 per person 4 course menu + 1 glass of Champagne @ $120 per person Matching Wines @ $80 per person On arrival: A glass of NV Louis Roederer Champagne Spencer Gulf Kingfish + Target Beetroot + Anise Hyssop 2017 Sohm & Kracher 'Lion' Grüner Veltliner - Niederösterreich, Austria Fraser Island Spanner Crab + Cep Mushroom + Nori + Lime 2016 Pheasant’s Tears Kisi - Kakhetti, Georgia Robbins Island Rump Cap + Jerusalem Artichoke + Caramelised Yoghurt + Sorrel 2017 Envinate 'Parcela Valdemedel' Tinto Amarela - Extremadura, Spain Pumpkin Curd + Brown Butter Ice Cream + Mandarin + Buckwheat 2016 Royal Tokaji Late Harvest Furmint blend - Tokaj, Hungary *subject to change *There is a 10 % service charge on the final bill for groups of 8 or more Credit card details are required to secure your reservation. If the whole party cancels less than 48 hours prior to the booking or does not arrive on the day, your card will be charged $120 per person. Final numbers must be confirmed 24 hours in advance
Max. people
10
When
05 Nov 2019
Tue 12:00 PM - 2:30 PM
Book special
Special selected! Remove

Lets Do Lunch

Good Food Month - For Lets do lunch we will be offering 1 course (Roasted Corn Fed Chicken + Wood Ear Mushroom + Kabu Turnip) + glass of Church Road wine/beer/soft drink for $45 per person. We have two seating times- earlier seating's are for 1.5 hours 12 pm out by 1.30 pm 12.15 pm - out by 1.45 pm 12.30 pm -out by 2.00 pm or 1.30 pm onwards
Max. people
5
When
01 Oct 2019 - 31 Oct 2019
Mon, Tue, Wed, Thu, Fri 1:30 PM - 2:30 PM
When
01 Oct 2019 - 31 Oct 2019
Mon, Tue, Wed, Thu, Fri 12:00 PM - 12:30 PM
Book special
Special selected! Remove

Lets Do Lunch 6+

Good Food Month - For Let’s do lunch we will be offering 1 course (Roasted Corn Fed Chicken + Wood Ear Mushroom + Kabu Turnip) + glass of Church Road wine/beer/soft drink for $45 per person. We have two seating times- earlier seating's are for 1.5 hours 12 pm out by 1.30 pm 12.15 pm - out by 1.45 pm 12.30 pm -out by 2.00 pm or 1.30 pm onwards For all tables of 8 or more a 10% service charge is applied to the final bill. For tables of 6 or more credit card details are required on booking. No charge is made prior to your visit, however if you cancel your booking less than 48 hours prior to the reservation, or if the party fails to arrive for the booking, the credit card nominated here will be charged $100 per person. We require final numbers 24 hours prior to the booking. This is the minimum number of guests you will be charged for. All cancellations must be made in writing to info@thebentley.com.au
Min. people
6
When
01 Oct 2019 - 31 Oct 2019
Mon, Tue, Wed, Thu, Fri 12:00 PM - 12:30 PM
When
01 Oct 2019 - 31 Oct 2019
Mon, Tue, Wed, Thu, Fri 1:30 PM - 2:30 PM
Book special
Special selected! Remove

About Bentley Restaurant & Bar

The Bentley was opened in March 2006 by Chef Brent Savage and Sommelier Nick Hildebrandt in a former pub in Surry Hills. It was a new kind of restaurant for Sydney – one where the food could challenge and inspire you, but in a relaxed atmosphere where you could find an eclectic list of wines not offered anywhere else. With Brent’s flavoursome food and Nick’s love of introducing customers to wines by international boutique producers, the Bentley quickly earned a reputation for leading diners to some new and exciting places. The vision paid off and Bentley was named ‘Best New Restaurant’ at the Sydney Morning Herald’s Good Food Guide Awards, as well as earning two Chef’s hats and a coveted wine glass, which it has retained ever since.

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