With the harbour city’s latest hotel, Capella Sydney, opening next week, The Bentley Restaurant Group is busy putting the finishing touches on one of the property’s signature restaurants, Brasserie 1930.
Considering the long-standing hospitality guns behind some of Sydney’s best restaurants, from the eponymous Bentley to Yellow and Monopole, their shot at classic French brasserie dining should be well received. This is despite the density of quality French restaurants that already pepper just about every corner of Sydney. After all, the Capella brand has a long-standing reputation for procuring some very fine dining scenes for its luxury hotels.
The 120-seat Brasserie 1930, framed by the heritage sandstone building’s Young Street-facing side, seems to be focused on curing, smoking, fermenting, preserving and pickling techniques complemented by a central charcoal grill that’ll be on full display for diners sitting by the open kitchen. Steak should be a big reason to head along here, though there’s also a nice range of menu items like raw Paradise prawns with fermented chilli mayonnaise, Flinders Island scallop with brown butter and finger lime and glazed quail with whipped feta and green olive salsa.
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Substantials like Blackmore 9+ rib-eye, coal-roasted Murray Cod with pepperberry butter and chives, and whole roasted duck with roasted plum, fennel, spinach and glazed eschalot take pride of place on the menu and echo the classicism on display at Brasserie 1930.
Given it’s from the Bentley crew, wine will also play a big part in the experience. Co-owner Nick Hildebrandt has reportedly put together a massive wine program that nods to both Australian and European labels alongside lesser-known producers, totalling 400 drops with a rotating by-the-glass list.
Brasserie 1930
Address: 2-4 Farrer Place, Sydney NSW 2000
Contact: +61 2 9071 5090
Opening Hours: Tues – Sat (lunch and dinner)
Brasserie 1930 opens on March 15, 2023.
