Brasserie 1930, a cutting-edge brasserie from The Bentley Restaurant Group at Capella Sydney
Bentley’s owner and sommelier, Nick Hildebrandt’s AND Bentley Group’s owner and chef, Brent Savage
Sydney’s hospitality group, The Bentley Restaurant Group and Capella Hotels and Resorts are now taking reservations at Brasserie 1930, Sydney’s newest brasserie which will open on 15th March within the stunning Capella Sydney Hotel.
“Exuding grandeur and sophistication, underscored by its landmark architecture, the ground-floor restaurant features a menu of contemporary brasserie classics and an extensive wine list, served in a casual yet dynamic inner-city atmosphere”
Set within Sydney’s newest luxury hotel Capella Sydney, named after the year the Young Street shoulder of the building it occupies was complete, the 120 seat Brasserie 1930 will offer an experience that showcases cutting-edge Sydney dining that is synonymous with The Bentley Group.
EXCEPTIONAL CULINARY OFFERINGS
“Anchored to the corner of Young Street of Capella Sydney, Brasserie 1930 is named in honour of the year the building was completed. The two-hatted cutting-edge brasserie offers an elevated dining experience in consultation with one of Australia’s leading hospitality groups, Bentley Restaurant Group.
Brasserie 1930’s food direction, designed by Bentley Restaurant Group’s Co-owner and Head Chef, Brent Savage, showcases exceptional Australian produce with meticulous cooking techniques. One of the main focal points in the dining room is the charcoal grill, which serves as a theatrical centerpiece in the open kitchen.
Nick Hildebrandt, Co-owner and Head Sommelier of the Bentley Restaurant Group, has curated an impressive wine program for Brasserie 1930. The program showcases both new and interesting wine producers from around the world alongside iconic Australian and European labels. The extensive wine list features 400 international producers, and guests can also enjoy a rotating selection of wines by the glass from the Bentley Wine Vault list.
Located in the historic Sandstone Precinct of Sydney’s CBD, the dining room captures the essence of a traditional brasserie, delivered through a contemporary Australian lens. Dovetailing a sophisticated design approach with meticulously restored architectural features, Brasserie 1930 will become one of Sydney’s most desirable dining destinations.”
Designed by Bentley Group’s owner and chef, Brent Savage, Brasserie 1930’s food direction draws on cooking methods such as curing, smoking, fermenting, preserving and pickling with the charcoal grill becoming the theatrical centrepiece of the open kitchen. The menu, designed to share, opens with appetisers including a selection of oysters and caviar, alongside charcuterie and raw Paradise prawns with fermented chilli mayonnaise.
Starters include: Flinders Island scallop with brown butter and finger lime; glazed qual with whipped feta and green olive salsa; and a vegetable tart with wattle seed curd and white balsamic.
Mains include: a selection of steaks cooked on the charcoal grill including wagyu rump cap and Blackmore 9+ rib-eye; coal-roasted Murry Cod with pepperberry butter and chives; and a whole roasted duck that is served as breasts and duck neck sausages, accompanied by roasted plum, fennel, spinach and glazed eschalot.
Desserts feature a dark chocolate mille feuille with passionfruit sorbet and vanilla cremaux, and a white chocolate custard with Luxardo preserved cherries.
“We are really excited to be opening Brasserie 1930 in partnership with Capella Sydney,” Savage said. “The menu is our take on an Australian brasserie. We’ve taken brasserie classics and put our own spin on them.”
Bentley’s owner and sommelier, Nick Hildebrandt’s wine program will champion new and interesting producers along with iconic Australian and European labels for Brasserie 1930. The wine list will showcase 400 iconic international producers and rotating by-the-glass list from The Bentley Group’s Bentley Wine Vault list.
“Brasserie 1930 combines a level of grandeur and comfort we don’t often see in Sydney. The wine program has been designed to not only pair with the food menu, but also with the elegant, glamorous dining room,” Hildebrandt said.
Brasserie 1930 opens 15 March for lunch and dinner Tuesday to Saturday, with reservations now open.
Brasserie 1930
Capella Sydney
Entry via 2-4 Farrer Place
+61 2 9071 5090
Reservations available here
Instagram: @brasserie.1930
ABOUT BENTLEY RESTAURANT GROUP
The Bentley Restaurant Group stands as a prominent force in the vibrant culinary scene of Sydney’s CBD, renowned for its exceptional dining experiences. Led by the dynamic duo of Brent Savage and Nick Hildebrandt, two highly esteemed figures in the Australian gastronomic world, the group has garnered an impressive array of accolades and honors.
Since establishing their first establishment in 2006, the Bentley Restaurant Group has been bestowed with over 70 prestigious SMH Good Food Guide ‘Hats,’ solidifying their reputation for excellence. Additionally, they have been repeatedly recognized as ‘Wine List Of The Year’ and ‘Sommelier Of The Year’ winners, an achievement that surpasses the norm with over 10 victories.
Presently, Brent and Nick curate and manage a collection of award-winning restaurants, including Bentley Restaurant and Bar, Monopole, Yellow, Cirrus Dining, as well as the online wine retailer, Bentley Wine Vault. Their newest venture, Brasserie 1930, joins this illustrious portfolio of culinary destinations.
