Bentley Restaurant & Bar

Bentley Restaurant & Bar Bentley Restaurant + Bar offers creative, innovative food by Brent Savage and an extraordinary wine
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Liquid Pineapple + Soft Chocolate + Pineapple Sorbet C. 2007Some dishes become signatures.First served in 2007, this des...
12/06/2026

Liquid Pineapple + Soft Chocolate + Pineapple Sorbet C. 2007

Some dishes become signatures.

First served in 2007, this dessert has been part of Bentley for almost two decades. Liquid Pineapple + Soft Chocolate + Pineapple Sorbet. For our 20th Anniversary Menu, we're bringing it back as the final course. One last look back at a dish that helped define Bentley before we close this chapter on 29 August.

Three days to go. A rare opportunity to experience the wines of Paolo Scavino alongside a multi-course menu at Bentley R...
09/06/2026

Three days to go. A rare opportunity to experience the wines of Paolo Scavino alongside a multi-course menu at Bentley Restaurant + Bar.

Friday 12 June | Hosted by Mattia Benevello
$350pp | Limited seats available

Book via the link in bio.

Smoked Eel Parfait, Celery, Kombu Potato, White Soy C. 2008
04/06/2026

Smoked Eel Parfait, Celery, Kombu Potato, White Soy C. 2008

Crisp Potato, Chorizo, Harissa C. 2006 (4 pieces)Popcorn Chicken, Garlic Aioli C. 2007Gazpacho Three Ways C. 2006Chickpe...
03/06/2026

Crisp Potato, Chorizo, Harissa C. 2006 (4 pieces)
Popcorn Chicken, Garlic Aioli C. 2007
Gazpacho Three Ways C. 2006
Chickpea Chips, Confit Garlic Custard C. 2007

Sea Urchin Custard + Roasted Tomato Broth + KombuFirst created in 2018. Sea urchin custard with roasted tomato broth and...
30/05/2026

Sea Urchin Custard + Roasted Tomato Broth + Kombu

First created in 2018. Sea urchin custard with roasted tomato broth and kombu was a dish that perfectly captured the confidence of Bentley in that era, deeply savoury, quietly luxurious and built around purity of flavour. Rich uni, warm tomato consommé and the depth of kombu came together in a dish that felt both comforting and completely transportive. Returning for our 20 Year Anniversary menu from 2 June.

An intimate evening with Paolo Scavino at Bentley Restaurant + Bar.On Friday 12 June, we welcome Mattia Benevello from o...
29/05/2026

An intimate evening with Paolo Scavino at Bentley Restaurant + Bar.

On Friday 12 June, we welcome Mattia Benevello from one of Barolo’s most revered producers for a one-night-only dinner celebrating the wines of Paolo Scavino.

Enjoy a multi-course menu paired alongside a rare lineup of wines spanning Dolcetto, Barbera, Langhe Nebbiolo and single vineyard Barolos including Cannubi, Ravera, Monvigliero and Bric dël Fiasc. A rare opportunity to experience one of Piedmont’s benchmark producers in one of Sydney’s most celebrated dining rooms.

$350pp. Limited seats available. Secure yours through the link in bio.

Roasted dry-aged duck with mushroom, cuttlefish and kombu gel. Rich, savoury and quietly theatrical.From 2009, one of th...
28/05/2026

Roasted dry-aged duck with mushroom, cuttlefish and kombu gel. Rich, savoury and quietly theatrical.

From 2009, one of the dishes that captured the darker, more experimental side of early Bentley. For our 20th Anniversary menu, we’re revisiting a collection of dishes that helped shape who we were and who we became. A look back at a time when Bentley was pushing boundaries and finding its voice in Sydney dining.

Violet Ice Cream + Cocoa Honeycomb + BlueberryA dessert born from a new era of Bentley. Created in 2015, not long after ...
27/05/2026

Violet Ice Cream + Cocoa Honeycomb + Blueberry

A dessert born from a new era of Bentley. Created in 2015, not long after our move to the CBD, this dish reflected the evolution of the restaurant at the time, more refined, more delicate, but still playful at heart. Blueberry, violet, vanilla cream and crisp meringue came together in a dessert that became instantly recognisable to many long-time guests.

Returning as part of our 20 Year Anniversary menu from 2 June, it’s a small snapshot of a moment that helped shape the next chapter of Bentley.

After more than 20 years, Bentley Restaurant & Bar will close its current CBD chapter following final service on Saturda...
21/05/2026

After more than 20 years, Bentley Restaurant & Bar will close its current CBD chapter following final service on Saturday 29 August.

Over the coming months, we’ll be celebrating Bentley through a final season of menus, revisiting dishes from the past two decades; alongside a bar menu inspired by the original Crown Street years.

While this chapter comes to an end, we do not see this as the end of Bentley. Rather, a pause while we begin imagining what the next chapter may become.

Reservations for the final season are now open

Widely regarded as one Australia's leading restaurants for wine, explore our award-winning wine list on your next visit.
19/05/2026

Widely regarded as one Australia's leading restaurants for wine, explore our award-winning wine list on your next visit.

Liquorice custard, coconut & white chocolate cream, mandarin.
18/05/2026

Liquorice custard, coconut & white chocolate cream, mandarin.

Steamed coral trout, cauliflower blossoms and citrus kosho sabayon.
14/05/2026

Steamed coral trout, cauliflower blossoms and citrus kosho sabayon.

A kitchen where precision, detail and care shape every step of each dish.
13/05/2026

A kitchen where precision, detail and care shape every step of each dish.

Layers of texture, acidity and richness. Pickled caterpillar mushrooms, fermented cabbage, MB5+ beef rump, sliced Nashi ...
07/05/2026

Layers of texture, acidity and richness. Pickled caterpillar mushrooms, fermented cabbage, MB5+ beef rump, sliced Nashi pear and anchovy cream, finished with roasted pepitas and a white soy sesame dressing.

Spanner crab custard with marigold vinaigrette and kombu butter.
06/05/2026

Spanner crab custard with marigold vinaigrette and kombu butter.

A refined dining experience, tailored to the occasion. Open Tuesday–Saturday for dinner. Reservations online.
29/04/2026

A refined dining experience, tailored to the occasion. Open Tuesday–Saturday for dinner. Reservations online.

We’re open Tuesday to Saturday for dinner, reservations available via the link in bio.
27/04/2026

We’re open Tuesday to Saturday for dinner, reservations available via the link in bio.

Spiced Aylesbury duck breast. Served with queen garnet plum puree, witlof and pickled ginger
17/04/2026

Spiced Aylesbury duck breast. Served with queen garnet plum puree, witlof and pickled ginger

The menu at Bentley Restaurant + Bar celebrates the finest seasonal Australian seafood.
16/04/2026

The menu at Bentley Restaurant + Bar celebrates the finest seasonal Australian seafood.

Explore our award-winning wine list, featuring a selection of over 1500 wines from across the world.
08/04/2026

Explore our award-winning wine list, featuring a selection of over 1500 wines from across the world.

Slow-braised lamb shoulder tucked into a rhubarb & tamarind glazed bun, finished with pistachio.
07/04/2026

Slow-braised lamb shoulder tucked into a rhubarb & tamarind glazed bun, finished with pistachio.

Join us for dinner. We're open from 6pm tonight.
03/04/2026

Join us for dinner. We're open from 6pm tonight.

The Bentley has private dining options perfect for corporate functions, special events and weddings.Our flexible private...
26/03/2026

The Bentley has private dining options perfect for corporate functions, special events and weddings.

Our flexible private room can seat 18 to 64 people, there is also a semi-private space that can seat a maximum of 16 people. Our rooms are fully equipped with an AV system and a data projector.

Email [email protected] for any event enquiries you might have

Liquorice Custard, Coconut & White Chocolate Cream, Mandarin.
26/03/2026

Liquorice Custard, Coconut & White Chocolate Cream, Mandarin.

A sweet finish, courtesy of two of our favourite bottles at Bentley.2011 Joh. Jos. Prüm Graacher Himmelreich Auslese Gol...
18/03/2026

A sweet finish, courtesy of two of our favourite bottles at Bentley.

2011 Joh. Jos. Prüm Graacher Himmelreich Auslese Goldkapsel Riesling
2023 Patrick Bottex Bugey-Cerdon La Cueille

Address

27 O'Connell Street
Sydney, NSW
2000

Opening Hours

Tuesday 6pm - 12am
Wednesday 6pm - 12am
Thursday 6pm - 12am
Friday 12pm - 3pm
6pm - 12am
Saturday 6pm - 12am

Website

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