Bentley team to launch sustainable seafood restaurant at Barangaroo

02 February, 2016 by
Danielle Bowling

The site currently occupied by Rene Redzepi’s Noma pop-up will later this year be transformed into a sustainable seafood restaurant, headed up by Brent Savage and Nick Hildebrandt.

The duo, which also operates The Bentley, Yellow and Monopole, has announced that once the Noma team departs the Barangaroo site in late April, work will start on a new yet-to-be-named restaurant.

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“It’s been on the cards for a very long time. We’ve been speaking to Lend Lease for at least 18 months, possibly more,” Savage told Hospitality.

“Essentially, it’s going to be a sustainable seafood focused menu. It’ll be relatively short and concise. We haven’t decided on any particular dishes that we’ll be serving but it’ll be a shared food concept. There’ll be a bar element to it as well, which will be integrated into the venue … it’ll be one venue that has a bar-like feel, serving some nice shared seafood dishes. Hopefully we’re going to have some live tanks there where we’ll be able to keep some lobsters and things like that,” he said.

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The restaurant will seat about 100 people, and staff will be sourced from within the ranks of Bentley, Monopole and Yellow.

“There aren’t many seafood restaurants left in Sydney that are accessible, and that’s one of the things that we really want to be – accessible,” Savage said. “I guess if you want to do a comparison, it’ll be on the same page as Monopole.”

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The new restaurant is expected to open in early September.

Other foodservice business that have launhced – or will launch – a concept at Barangaroo include Toby's Estate, Belle's Hot Chicken, Mamak, RivaReno Gelato and Mercato e Cucina.