A marketing coordinator that enjoys reviewing in her spare time. Living in the Eastern Suburbs of Sydney - on the brink of something fabulous!
Published July 6th 2012
Perfect for a romantic evening or special occasion, The Bentley in Surry Hills is a winner.
Head chef Brent Savage and award-winning sommelier Nick Hildebrandt have done an outstanding job at creating at atmosphere that exudes class. With mood lighting and gorgeous interior fixtures, the restaurant is elegant without being snobby or presumptuous.
The Bentley consistently rates in the Australian Gourmet Traveler Top 100 (number 14 in 2012) and has maintained a 2 chefs hat rating in the SMH Good Food Guide since 2006. In 2010 the restaurant won the Australian Gourmet Pages "restaurant of the year" award.
Nick Hildebrandt has worked at some fantastic restaurants including Berowra Waters Inn and Marque, and has worked along side some amazing chefs, including the likes Tony Bilson and Guillaume Brahimi.
This was my first try of beef tartare and The Bentley does a good job of it. The dish was fresh and flavoursome with a slight lemony taste. The beef was thinly diced - not minced, which was quite nice.
The foie gras was rich and creamy. It was a generous serve for a 'snack' but the crisps stuck into the pate were too delicate to balance out the richness of the foie gras.
Our Entrees consisted of the King Fish with roe, juniper and baked potato broth (25) and Pork Cheek with fennel, black garlic and calamari (26)
The king fish was brought to the table sans broth and the broth was poured over the pieces of fish by the waiter. The roe was not visible but the potato flavour was quite nice and made the dish interesting.
The Duck breast was a great mix of flavours and textures that combined well into a lovely dish. Whilst the Venison was well cooked and the cauliflower purée complemented it well. The hazelnut gave it a sort of a curry taste when mixed with the cauliflower. The greenery acted more as a garnish than a complementary flavour/texture of the dish.