Recent social media posts
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.
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.
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.
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.
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
19/05/2026
Widely regarded as one Australia's leading restaurants for wine, explore our award-winning wine list on your next visit.
18/05/2026
Liquorice custard, coconut & white chocolate cream, mandarin.
14/05/2026
Steamed coral trout, cauliflower blossoms and citrus kosho sabayon.
13/05/2026
A kitchen where precision, detail and care shape every step of each dish.
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.
06/05/2026
Spanner crab custard with marigold vinaigrette and kombu butter.
29/04/2026
A refined dining experience, tailored to the occasion. Open Tuesday–Saturday for dinner. Reservations online.
27/04/2026
We’re open Tuesday to Saturday for dinner, reservations available via the link in bio.
17/04/2026
Spiced Aylesbury duck breast. Served with queen garnet plum puree, witlof and pickled ginger
16/04/2026
The menu at Bentley Restaurant + Bar celebrates the finest seasonal Australian seafood.
08/04/2026
Explore our award-winning wine list, featuring a selection of over 1500 wines from across the world.
07/04/2026
Slow-braised lamb shoulder tucked into a rhubarb & tamarind glazed bun, finished with pistachio.
03/04/2026
Join us for dinner. We're open from 6pm tonight.
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
26/03/2026
Liquorice Custard, Coconut & White Chocolate Cream, Mandarin.
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
17/03/2026
Start dinner with a seat at the bar, open from 5pm Tuesday to Friday and from 6pm on Saturday.
09/03/2026
Join us from 6 pm, Tuesday to Saturday, at the corner of Pitt & Hunter Street.
03/03/2026
Raw Wagyu Beef, Enoki Mushroom, Nashi Pear, Anchovy Cream.
20/02/2026
Address
27 O'Connell Street
Sydney, NSW
2000
To get to the restaurant on O'Connell Street in Sydney, you can take public transport by stopping at either Martin Place Station or Circular Quay Station, which are both within walking distance. There are also bus stops nearby that serve various routes throughout the city.
If you prefer to drive, there is street parking available along O'Connell Street and nearby streets, but it is limited and often quite busy. Alternatively, there are several nearby car parks such as the Wilson Parking lot on Pitt Street or The Strand Parking garage on Alfred Street.
Opening Hours
| Tuesday |
6pm - 12am |
| Wednesday |
6pm - 12am |
| Thursday |
6pm - 12am |
| Friday |
12pm - 3pm |
|
6pm - 12am |
| Saturday |
6pm - 12am |
Alerts
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What people say
Australian restaurants are known for their creative and innovative cuisine, and Bentley Restaurant & Bar on O'Connell Street in Sydney is no exception. This restaurant offers a unique dining experience with its clever, flavoursome food by chef Brent Savage and an extraordinary wine list curated by sommelier Nick Hildebrandt.
Bentley Restaurant & Bar has a fascinating story behind it. It was opened in March 2006 in a former pub in Surry Hills, where the vision of Brent and Nick was to challenge and inspire diners with their food and wine pairings. Their eclectic list of wines from international boutique producers quickly earned them a reputation as one of the best new restaurants in Sydney, winning the Best New Restaurant award at the Sydney Morning Herald’s 2007 Good Food Guide Awards.
In 2013, Bentley Restaurant & Bar moved to a bigger space at the Radisson Blu Hotel in Sydney's CBD. The grander space with its contemporary interior designed by award-winning Melbourne architect Pascale Gomes-McNabb perfectly complements the restaurant's majestic façade.
The menu at Bentley Restaurant & Bar is constantly evolving, showcasing the freshest seasonal produce available. The dishes are beautifully presented and bursting with flavour, making every bite a delight for your taste buds. The wine list is equally impressive, featuring rare and unique bottles that you won't find anywhere else.
Overall, Bentley Restaurant & Bar is an exceptional Australian restaurant that offers an unforgettable dining experience. From its creative cuisine to its outstanding wine selection, this restaurant is definitely worth a visit for anyone looking for a unique culinary adventure.
