As one of Sydney’s favourite fine dining spots, Bentley Restaurant and Bar has become somewhat of an institution on the Sydney food scene. Boasting an exquisite menu of elaborate dishes, bonkers bar snacks – succulent pork cheek with eggplant and pickled white fungi, and kangaroo tartare immediately spring to mind – and world-class wines, it’s a guaranteed hit for any discerning diner.

And whilst the restaurant’s signature plates of wagyu skirt steak and Iggy’s famous sourdough never disappoint (the whipped Lardo accompaniment is a crowned classic) there’s a new menu in tow offering up an impressive selection of eye-catching edibles.

Having shut its doors back in April for a facelift, Bentley Restaurant and Bar officially re-opens today, and with it brings a glamorous, sophisticated ambience to its swanky new dining space.

Interiors come courtesy of designer Pascale Gomes-McNabb, who transformed sister venues Yellow, Cirrus and Monopole for co-owners Nick Hildebrandt and Brent Savage, and as the restaurant’s fourth incarnation, diners are in for a sensorial treat; the formidable chef-sommelier duo and Melbourne designer have pulled out all the stops.

Black metal scaffolding, cube lighting and diamond frosted shades have been replaced by a mix of high and low waxed grey leather banquettes and rich, dark-timber and brass dining tables, whilst soft new lighting compliments the striking green murals shielding the separating glass balustrade and ornate, towering ceilings.

But it’s not just the restaurant’s setting that will leave you breathless; Savage’s eclectic new menu and Hildebrandt’s accompanying wine list brings a whole new twist to the concept of fine dining.

Diners can look forward to an array of indulgent dishes, with “a defined focus on sourcing interesting and unique ingredients,” say Savage, whilst Hildebrandt, one of the country’s most celebrated sommeliers, will be upping the ante on Bentley’s wine offering: “We’ll offer more by the glass, especially in the bar, and all those bottles I’ve been hoarding over the years”, to add to its extensive cellar collection.

The à la carte menu has been modestly pared back, but with some fanciful new additions (an  extravagant portion of Calvisius Italian caviar with creamy, whipped yoghurt butter and tangy celery relish will set you back $240), while the $165 tasting menu, which you can match with your choice of standard ($100) or premium wine ($200), includes two rounds of snacks – think Angasi oyster with finger lime and scampi caviar, and slow-cooked wagyu beef tongue with fermented saltbush and muntrie relish – followed by four courses and dessert.

Lunchtime is a less fancy affair, offering a set one-, two- or three-course menu plus daily specials, and features the likes of Tasmanian hand-dived abalone with hen of the wood mushrooms and roast chicken mayonnaise; Skull Island king prawns, served with guanciale, Koshikari rice (a distinctly sweet, specialty Japanese rice) and sea herbs; and smoked Western Plains pork neck with celtuce (Chinese lettuce) and miso.

Vegetarians are equally spoilt with artfully presented plates of padrón peppers, coal roasted sprouting cauliflower and chickpea miso custard; or grilled salsify and caterpillar mushroom with green coffee and hazelnut vinaigrette. Meanwhile, fish lovers and carnivores can sink their teeth into cuts of dry aged strip loin served with kombu butter and hand cut chips; steamed Murray cod; or roasted smoked squab with XO clams and Kabu turnip. And on the dessert front, there’s olive oil ice cream with caramelised lactose and pineapple beer, and pumpkin sorbet with mandarin, bergamot and velvety whipped buttermilk.

Phew, tempted much?

Bentley Restaurant and Bar re-opens 9th May, 27 O’Connell St, Sydney
thebentley.com.au/