October 19th, 2017 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
“It was an old smashed-up pub that had no floor and no ceiling and no roof.” It wasn’t the greatest site, but Brent Savage and his business partner Nick Hildebrandt (somehow) transformed it into Bentley, the first restaurant they’d ever open together. 11 years later, they now run four acclaimed Sydney venues, including Monopole, an award-winning […]
April 18th, 2017 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
A cocktail inspired by Charles Dickens? Or experimental beverages that include Weet Bix milk or charred Jerusalem artichoke? These are just some examples of Phil Gandevia’s highly inventive work – he’s an award-winning bartender who modestly describes himself as “the bar guy” at Bentley Restaurant & Bar, but there’s no other person I would trust […]
October 1st, 2016 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
The band Kiss has played a surprising role in Glen Goodwin’s career. A love of the group led to his first job, as delivery boy to restaurateurs such as Neil Perry. It also played a pivotal part in how he ended up in New York. He worked there for 12 years – with bosses such […]
February 7th, 2016 | by Lee Tran Lam | published in Latest | Leave A Comment »
You no longer have to cosy up to a bottle of lemonade or keep re-ordering Coke if you’re after a booze-free night out. Many top restaurants are now offering inventive drinks for people who are skipping the alcohol for health, religious, philosophical and I-don’t-want-to-lose-my-provisional-licence reasons. I wrote about this recently for Good Food, covering the […]
February 26th, 2014 | by Lee Tran Lam | published in Latest, Restaurants | 1 Comment »
When both Time Out Sydney and Gourmet Traveller make an open-and-shut case about how great the weekend brunch is at Yellow in Potts Point, then it’s hard to find a watertight excuse for not going. An overtaxed diary and inability to find a free table are the only plausible defences available. As if you’d want to […]
August 1st, 2013 | by Lee Tran Lam | published in Restaurants | Leave A Comment »
The first time I was adrenalised by a meal was at Bentley Restaurant and Bar in Surry Hills. It was visit number one, the beginning of many trips. That dinner was charged with high-voltage flavours; and it unlifted so many surprises, I was amazed when my feet hit the ground again and life resettled to […]
December 21st, 2012 | by Lee Tran Lam | published in Bars | 4 Comments »
Monopole in Potts Point is a small space (so watch your elbows), but it’s still generous on flavours and ideas. It’s the new venture for Brent Savage, Nick Hildebrandt and Glen Goodwin, the creative forces behind the brilliant, two-hatted Bentley restaurant in Surry Hills. Last week, Monopole opened in the old Sailor’s Thai site; into […]
November 11th, 2010 | by Lee Tran Lam | published in Uncategorized | 16 Comments »
Pictures from the new Bentley book, available now through Murdoch Books At Bentley Restaurant & Bar, Brent Savage uses a colourful mix of ingredients – lychee glass, coffee puree, orange blossom gel, red miso oil – to create dishes that are spring-loaded with flavour. It’s one of my favourite places in Sydney and it was […]
October 13th, 2009 | by Lee Tran Lam | published in Uncategorized | Leave A Comment »
Din Tai Fung dumplings being prepared outside the World Chef Showcase at Star City The lifespark of this blog has to be the very first dinner I had at Bentley Restaurant and Bar in Surry Hills. That one meal led to a full-blaze curiosity about this city’s food districts, as well as immense awe for […]
September 2nd, 2008 | by Lee Tran Lam | published in Uncategorized | 1 Comment »
Eating birthday cake is nice, but having four-course dessert ($35) is taking it to the next candle-blowing level. With Bentley restaurant in Surry Hills offering a quadruple-scoop of such sweets on their menu, that’s how we ended up celebrating Will’s birthday. First, we got the support-act savoury dishes out of the way – nibbling small […]