Those Bentley boys have been busy. In a matter of two years they’ve gone from one venue to four – all unique and all in our top 100. Depending who you ask, Monopole may well be their best — a venue that blurs the lines between wine bar and restaurant. It’s quite different from their other venues but has chef Brent Savage and sommelier Nick Hildebrandt’s signature touches all over it.

With more than 500 wines on the list there are few better venues to sip and savour.

Savage’s playful homage to native ingredients includes macadamia, rhubarb and Jerusalem artichoke and stunning kangaroo tartare. The sweet Moreton Bay bug benefits from smoked curd and chilli oil, while buttermilk and pepperberry underpin a blushing spiced lamb rump.

Must eat: House-cured beef pastrami, goat’s curd and pickled cucumber