Who
Bentley Restaurant & Bar, the founding venue in the Bentley Group stable, whose other hit restaurants are waterside seafood specialist Cirrus, Potts Point wine bar Monopole and vegetarian fine-diner Yellow, also in Potts Point.

Why
Co-owners chef Brent Savage and sommelier Nick Hildebrandt are guns in their respective fields and their partnership has brought bold, exciting dining to Sydneysiders since they first opened Bentley in 2006.

Pick-up or delivery?
Both. Order via the website Wednesday to Sunday, with delivery ($10 or free for orders over $200) at a selected time by a Bentley Group driver within six kilometres or pick-up from Yellow in Potts Point between 3pm and 8pm.

The lowdown
The Bentley dinner service must surely be the Rolls-Royce of at-home dining in Sydney right now. The team has taken the full-menu approach with a generous line-up of dishes for two. The separate components come individually packed and numbered to match the foolproof instructions. White pea purée scattered with sumac is ready to scoop up with crisp leaves of endive, while bags of wagyu beef cheeks, a brace of beetroot accompaniments and green beans are heated in a pot of boiling water.

The beef cheeks have the essential fall-apart quality, their juiciness nicely aided and abetted by a deeply flavoured jus seasoned with tamari, chilli and spice. They share the plate with a sweet-savoury beetroot purée, tender beetroot chunks and tangy onion relish to serve with those green beans dressed with lemon vinaigrette, a cos and radicchio salad tossed with mandarin dressing and warm house-made bread rolls.

The sweet end of the deal is an elegant dessert cake, with layers of chocolate sponge and set cream on a chocolate-praline base and finished with a glossy caramel glaze. The modestly named chocolate bars – truffle-like confections flecked with honeycomb – are the exclamation mark on the menu.

Something to drink?
Here things are equally exciting. Hildebrandt has put together a typically urbane list at retail prices, starting at $30. Heart-starting cocktails come in smart 100ml bottles ($18): a negroni made with aged vermouth and an old fashioned with house-made bitters.

Price
$110 for two (plus $10 for delivery).

Order up
All the restaurants in the Bentley stable are offering menus for two. We’ve got our eye on the Cirrus menu, starring ocean trout rillettes and king dory, potato and mushroom pie ($90).

Where
Yellow, 57 Macleay St, Potts Point, NSW, bentleygroupathome.com.au