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FOOD & WINE
The Bentley has a delectable treat for
October’s Sydney Food Festival.
Calling all connoisseurs. Some of the world’s top chefs are about to
hit town for the Sydney International Food Festival. One of the high-
lights is an exciting event at the Bentley Restaurant and Bar in Surry
Hills. Co-owner Brent Savage will host the renowned Spanish chef, Sergi
Arola, for a series of exclusive dinners. Arola’s Madrid restaurant, Gastro,
was awarded two Michelin stars in its first year of operation, an honour never
before bestowed in Spain.
The two trail-blazing chefs will contribute dishes to a 10-course tast-
ing menu, to be presented on four nights only, from Sunday October 11 to
Wednesday October 14. The cost of $320 per person includes matching
The limited seating at the Bentley
ensures a personalised experience.
The waiters are dedicated and ef-
ficient, combining expertise with
enthusiasm. The decor is both con-
temporary and classic. Red candle
holders cast a rosy glow from every
table and on top of the long banquette
that divides the room. The red and oak tones of the interior give an autumnal
impression, accentuated by decorative screens and a wall relief of a tree next
to the bar.
We previewed some of the dishes that will be contributed by Brent Savage
to the joint menu. The kingfish ceviche with pickled daikon and yuzu mayon-
naise was a spectacular start. The fish was tender and creamy and the citrus
unfolded slowly on the palate. Next, the smoked eel parfait had a smooth,
dusky flavour and was accompanied by white soy and seaweed salad.
The black sesame and pea fondant with shredded snow peas and goats
curd provided an innovative vegetarian detour. The mysterious ball of dark
green, when cut, revealed a hidden liquid centre. We progressed to roasted
duck breast, enhanced by lentil puree, pumpkin and rhubarb, and sprinkled
with crunchy pepitas.
For a sweet finish, the curiously named toast custard with lychee puree and
chocolate parfait was served not in a glass, but as a conga-line of alternate
light and dark cubes, topped with transparent wafers and ready to dance onto
our spoons. The delicate fruitiness of the lychee was a perfect contrast to the
The wine choices for the tasting menu are sure to be a knock-out given
the Bentley’s extensive wine list and the reputation of Nick Hildebrandt, its
This is an event not to be missed by those interested in fine dining, yet with
an informal atmosphere that is often buzzing with excite-
Bentley Restaurant and Bar
320 Crown Street, Surry Hills
(02) 9332 2344
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