Operating a restaurant within a heritage-listed building comes at a cost. Namely, the challenge of restoring, renovating and cooking under strict limitations. But according to Bentley’s Brent Savage, the historic spaces are well worth the cost and effort. “It’s an absolute privilege to go into these buildings on a daily basis,” he says. From booming banks and the glory days of print media, there are a number of Australian restaurants serving diners a glimpse of bygone eras; with original architecture and features adding historic charm to the overall dining experience.
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BENTLEY
In 1856, inquisitive readers gathered at The Herald Corner, where Pitt, O’Connell and Hunter Streets meet in the CBD, to pick up The Sydney Morning Herald straight off the presses housed in a grand new building. The Renaissance Palazzo-style edifice featured Bondi sandstone and Bowral trachyte cladding, with Caleula marble wrapped impressively around the interior. After nearly a century of publishing the daily paper, the last day of news was typeset in the cupola-topped building in 1955. Today, diners at the internationally acclaimed Bentley have replaced newshounds in the ground floor reading room. Savage, co-owner and head chef, notes the privilege of operating in the incredible space. “We’ve always kept in mind what these buildings represent… [they] set expectations, you have to be really mindful of that when you take on these prestigious buildings.”
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THE TEA ROOM
Bu hikaye Gourmet Traveller dergisinin May 2021 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin May 2021 sayısından alınmıştır.
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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.