Reservations are now open for Sydney’s newest luxury hotel, Capella Sydney, as well as its chic onsite restaurant Brasserie 1930. The new fine diner marks the fifth restaurant for Brent Savage and Nick Hildebrandt of the Bentley Group, following on from Sydney stalwarts Bentley Restaurant + Bar, Cirrus, and Monopole.

Capella Sydney will take over the golden sandstone facade of the 107-year-old Department of Education building on Bridge Street in the Sydney CBD. The dining room is set to be one of Sydney’s swishest, combining meticulously restored architectural features with classic European design.

As the name suggests, Brasserie 1930 will reveal a traditional French brasserie experience delivered through a contemporary Australian lens. In the spirit of the Bentley Group, the menu will hero small, independent farmers and growers, and utilise age-old cooking techniques, such as curing, smoking, fermenting, preserving and pickling, with a charcoal grill as the centrepiece of the open kitchen.

“We are really excited to be opening Brasserie 1930 in partnership with Capella Sydney,” Executive Chef Brent Savage said. “The menu is our take on an Australian brasserie. We’ve taken brasserie classics and put our own spin on them.”

The menu exudes all the fine-dining finesse you have come to expect from a Bentley restaurant, with a selection of oysters and extremely rare N25 caviar to start, followed by entrees, mains and sides, with options for sharing.

Highlights from the menu include the burrata with black garlic and bush tomato oil and a spanner crab pasta with sea urchin sauce. There’s also an impressive steak selection served with all the French condiments and sauces. Groups can go in on a whole duck to share with neck sausage, roasted plum and glazed eschalot. For dessert, it’s a toss up between the dark chocolate mille feuille and a white chocolate custard with Luxardo preserved cherries.

Sommelier and restaurateur Nick Hildebrandt has developed a special wine program for Brasserie 1930 that champions new and interesting producers along with iconic Australian and European labels. The wine list will also tap into the Bentley Group’s aged cellar drawn from the Bentley Wine Vault, offering rare and aged wines to be savoured in the luxurious surrounds.

“The wine program has been designed to not only pair with the food menu, but also with the elegant, glamorous dining room,” Hildebrandt said. “Our shared focus with Capella is on the guests, and we feel that Brasserie 1930 combines a level of grandeur and comfort we haven’t before seen in Sydney.”

Brasserie 1930 opens March 15. For more details or to make a booking, head to capellahotels.com.

Brasserie 1930
Capella Sydney, entry via 2-4 Farrer Place
9071 5000
Tue – Sat for lunch and dinner
capellahotels.com

Related news: Here’s your first look at the stunning Capella Sydney