The Bentley Restaurant and Bar will occupy a new space inside the historic Radisson Blu Hotel in Sydney’s CBD from November.
Co-owners Brent Savage, who is also the venue's head chef, and sommelier Nick Hildebrandt are excited to move into the new site, which was previously occupied by Bistro Fax Restaurant.
The space is much larger than The Bentley's current site in Surry Hills, and it can accomodate up to 80 seated guests, a bar dining space and a large private dining room.
The Raddison Blu's general manager Peter Tudehope believes The Bentley is a great match for the hotel. “Radisson Blu Hotel Sydney prides itself on the guest five star experience and to align with a well established brand such as Bentley’s just made perfect sense.
“With the new hotel offering, guests will be able to relax in a redesigned restaurant or have the option of enjoying Bentley cuisine inside the comfort of their five star rooms,” he said.
Designer Pascale Gomes-McNabb, who has previously worked with Savage and Hildebrandt on their Potts Point wine bar and eatery Metropole, as well as venues including Cutler and Co, Cumulus and Claude’s will redesign the space to suit The Bentley's style.
She plans to add her signature detailing and modern design to the historic space yet also uphold many of its original features.
Under the direction of Savage, head chef Aiden Stevens will continue to execute The Bentley’s menu and Glen Goodwin will stay on as the venue’s floor manager.
The Bentley CBD will be open six days a week for dinner, and five days a week for lunch.
Bistro Fax Restaurant will continue to operate inside the hotel, yet in a new refurbished location. It will be open seven days a week for breakfast, lunch and dinner.