The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Bentley moving, Surry Hills to Chow down

In a surprise move, Brent Savage and Nick Hildebrandt are pulling up the pegs on The Bentley, the two-star restaurant they've operated on Sydney's Crown Street since 2006, and in its place will open a new eatery from the Claude's team. Savage says that Bentley has outgrown the neighbourhood, and that the CBD remains among the locations he and Hildebrandt feel would work best for the restaurant's next step. "As much as we love Bentley, it doesn't really fit the Surry Hills profile - our customer-base has never really been all that local," he says, adding that the rent in Surry Hills is equal to that of some of the CBD locations the pair have considered. "The next step might not be the Bentley as we've known it, but we're really excited about moving on to new and bigger things."

For Claude's partners Chui Lee Luk and Phillip Haw, the deal is a chance to revive the plans they had for a casual eatery down the road on Reservoir Street, which were shelved after problems with planning permission in 2012. They'll be using the name they'd decided on - Chow Eating House - but the move to bustling Crown Street will steer the concept very much to the casual, approachable side to make best use of the site's late liquor licence. "It's going to be along the lines of a Chinese take on izakaya- or tapas-style eating," says chef Luk. "Even though it's going to be Chinese and inspired by the street food I've seen in China and Taiwan, I think it's hard for me to stop my Malaysian roots creeping in as well." The snack-friendly likes of deep-fried crab claws, taro pork fingers and ribs with sour and sweet sauce will all feature on the all-day menu, and the tables,says Luk, will all hold not one but three of her favourite chilli sauces.

All things going according to plan, Bentley's last service will be in the first week of August, with Chow opening its doors towards the end of the month or in early September. Giant Design, known best, perhaps, for their work on Red Lantern on Riley, will be doing the interiors. Savage and Hildebrandt say they'll focus their energies on Monopole, their thriving Potts Point wine bar, while they finalise the details of their as-yet unnamed new venture.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Pinbone is opening a new Sydney restaurant
Melbourne’s Rosa’s Kitchen has closed
Hot Plates: Pickett’s Deli & Rotisserie, Melbourne
The World’s 50 Best Restaurants Awards are coming to Melbourne and we know where and when
Missy French has closed
Automata’s Clayton Wells is taking over Silvereye
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.