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Modern Australian
  • 27 O'Connell St,
    Sydney, NSW
  • (02) 8214 0505,
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm



Even if Brent Savage were somehow limited to a toaster oven, the plates coming from his kitchen would be far from predictable. At Bentley, where he has a few more gadgets to play with, his dishes are some of the most forward-looking and accomplished in town. Small bites are as intricate as the main event: a pretzel puff with chicken skin purée, a scallop ceviche that bursts with the freshness of sorrel granita, or spot prawns bound with a silky macadamia sauce. Pumpkin spaghetti with kombu oil and black-bean crumb is as thoughtful a main course as any protein. For dessert, violet ice-cream with Coco Pop-like honeycomb and musk sticks is both artistic and tasty. The wave of creative energy flows through the vibrantly modern Pascale Gomes-McNabb interiors and the well-oiled front-of-house, down to Nick Hildebrandt's carefully curated wine list (Jura fans take note). A microcosm of relentless perfectionism.  

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $22-$30

    M $36-$49

    D $20

    Dégustations $120-$150

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Aiden Stevens



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