Newly refreshed, Bentley consolidates its position as the rare restaurant where wine and food meet on an equal footing.
Bentley isn’t the one with the views. That’s Cirrus, the fish place. And it’s not the wild one. That’s the wine bar, Monopole. And it isn’t the one that’s all about vegetables. That’s Yellow. Bentley is the one that started it all.
Word on the street is that Bentley has the hardest-working kitchen in town. If you’re an ambitious chef looking to test your mettle in Sydney, this place will take everything you can throw at it and more. Brent Savage has his people fermenting saltbush and pickling muntries to garnish slow-cooked beef tongue. They make curd from camel’s milk (yes, the milk of camels) to complement watermelon radish, and place tiny Mexican cucamelons on pistachio butter and linseed crackers for a bar snack. Figs on a plate it ain’t.
Why settle for regular butter, they reason, when you can spread your house-baked rye with a glossy ebony mixture of butter and black sesame? Why merely savour the textural rhyme of blacklip abalone and hen-of-the-woods mushrooms when you could get the SEAL Team Six of Sydney kitchens to make you a mayonnaise flavoured with roast-chicken juices to take things up a notch?
Denne historien er fra August 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra August 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
