Bentley Bar and Restaurant was formed in 2006 through the partnership of Chef Brent Savage and Sommelier Nick Hildebrandt in a former pub in Surry Hills. Since then it has transformed into a two hat fine dining restaurant, moving to the lobby of the Radisson Blu Hotel and has is known for its high quality food and extensive wine list. I came here for my birthday to try out the place and I will share our experience in this post.
To start off with, I ordered a mango, passionfruit and pineapple cocktail and Daniel ordered a pinot noir. My cocktail was strong and full of nice citrus flavour, the perfect summer drink. We then got served the amuse bouche, chilli foie gras and fresh sourdough bread with butter. I really enjoyed the foie gras, it was smooth and creamy, while the chilli gave it a kick and the bread was soft and warm, going well with the butter.
We then ordered our entrees, we got the Duck with pickled muntries, comte cheese and kohlrabi. The duck breast was cooked perfectly, medium rare and so tender, while the comte cheese was light and creamy and nicely contrasted by the tangy radish and muntries.
We also ordered the Kangaroo wrapped in leaves with garlic and a soy sauce. This was an interesting dish, I am not usually a fan of kangaroo for I find it too tough but this was tender and full of flavour.
Moving onto our mains,we ordered the Kurobuta pork loin with macadamia, cabbage and umeboshi. This was a delicious dish, the pork was full of flavour and melted in your mouth, while the macadamia cream was light, yet had an incredibly rich and nutty taste, with the pickled cabbage adding a unique flavour to the dish.
We also ordered the Holmbrae chicken with pine mushroom, celeriac and salt bush. This was another great choice, the chicken was cooked to perfection, it was so tender and juicy! The pine mushroom was rich and full of flavour and went well with the salt bush.
We also ordered a side of baby kipfler potatoes with crispy sprout leaves and fenugreek. You can never go wrong with potatoes and we enjoyed this, they were roasted nicely and so creamy, with the crispy leaves adding some texture to the dish.
Finally, for dessert we ordered the signature violet ice cream with cocoa honeycomb and blueberry. Daniel was kind enough to tell the restaurant it was my birthday so they organised for some plate writing and wrote a happy birthday message and added a candle which was a nice touch. This was an amazing dessert, in the centre of the cocoa honeycomb meringue was thick blueberry jam, which added a nice tartness to the dish and contrasted with the hard honeycomb, while the violet ice cream was light and creamy.
Daniel ordered the textured cep with cream and mousse. This was one of the more interesting desserts that we’ve ever ordered. The discs of dried mushrooms created an interesting flavour while the mild syrup added sweetness. This is definitely a dish for those that are a bit more adventurous and don’t like overly sweet dishes.
Overall, I really enjoyed our experience at Bentley Bar and Restaurant, service was good, as you would come to expect from two hat restaurants and the ambiance was warm and lively. Definitely made my birthday a night to remember and while the price tag does not come cheap, I would thoroughly recommend a visit for special occasions!