Kristoffer Paulsen

Sydney’s dining landscape will get a seriously luxe addition come 15 March.

The Bentley Group first announced it would open Brasserie 1930 in December last year, with Brent Savage and Nick Hildebrandt releasing new details on what diners can expect from the fine diner.

The restaurant is located in the Capella Sydney hotel, which will also open its doors on the same day.

“Brasserie 1930 combines a level of grandeur and comfort we don’t often see in Sydney,” says Hildebrandt.

The 120-seat restaurant revolves around the notion of a ‘traditional brasserie delivered through an Australian lens’, with Savage structuring the menu around the foundational culinary techniques of fermenting, cooking over charcoal, curing and preserving.

“The menu is our take on an Australian brasserie,” says the chef. “We’ve taken brasserie classics and put our own spin on them.”

Dishes are designed the share, with appetisers covering fresh oysters, caviar, Wagyu bresaola with Kurobuta proscuitto and pickles and raw Paradise prawn with fermented chilli mayo and lemon.

Highlights from the starters section include Flinders Island scallops with brown butter and finger lime; spanner crab alla chitarra with sea urchin sauce and Rangers Valley beef tartare with mustard, capers, eschalots and rye crisp.

Mains are varied, spanning coal-roasted Murray cod with pepperberry butter and chives; Eastern Rock lobster with tarragon and a celeriac gratin served with oyster mushrooms, charred shallots and mustard.

The Brasserie is the place to share special occasion dishes, and there are several options to choose from: a whole roasted duck is broken down into breast and neck sausage and teamed with roasted plum, fennel, spinach and glazed eschalots, while a 600g Coppertree Farms rib eye is served with condiments and sauces.

Hildebrant’s wine program sees a focus on newer producers, with the wine list charting 400 international producers and a by-the-glass list that will frequently change.

“The wine program has been designed to not only pair with the food menu, but also with the elegant, glamorous dining room,” says the sommelier.

Bookings are now open for lunch and dinner Tuesday to Saturday.