Bentley Group Have Just Moved Into Sydney’s Most Hotly Anticipated New Hotel

Eat, Restaurants, Sydney / 13 March 2023

Brasserie 1930 will see Executive Chef, Brent Savage develop a chic menu crafted with timeless cooking techniques to create an equally timeless menu.

Curing, smoking, fermenting, preserving, and pickling will play a vital part in the menu at Brasserie 1930, drawing on fresh, local ingredients from small, independent farmers, with traditional brasserie fare taking a quintessentially Australian twist. 

Housed within the luxurious Capella Sydney hotel, the first of its kind in Australia by Capella Hotels and Resorts, Brasserie 1930 will be one of three exceptional dining destinations, as well as 192 guest rooms and suites, a spa, and a 20-meter indoor pool. 

Brasserie 1930 takes its name from the year the Young Street side of the building was finished. Behind the sprawling sandstone Edwardian Baroque facade, on level one of Sydney’s most eagerly awaited new 5* hotels, the new restaurant looks set to be the jewel on the crown of Bentley Group’s opulent repertoire which also includes Cirrus, Monopole and Yellow.

The menu is designed for sharing, starting with delectable appetisers of oysters and caviar, as well as charcuterie, and Paradise prawns with fermented chilli mayonnaise before moving on to produce-driven starters such as Flinders Island scallops with brown butter and finger lime or the glazed quail with whipped feta and green olive salsa.

For the main course, the theatrical charcoal grill takes centre stage, featuring a selection of steaks like wagyu rump cap and cooked-to-perfection Blackmore 9+ rib-eye. If you’re in the mood for something lighter, the coal-roasted Murray Cod with pepperberry butter and chives is sure to satiate your seafood cravings. And if you’re feeling adventurous – a whole roasted duck, served as breasts and duck neck sausages, with roasted plum, fennel, spinach, and glazed eschalot is set to be the signature dish, showcasing everything we love about traditional French cooking methods.

Brasserie 1930, Sydney

Dessert takes a traditional French Brasserie turn with sweets like a chocolate mille feuille with passionfruit sorbet and vanilla cremaux, or a white chocolate custard with Luxardo preserved cherries. Whatever you choose, you’re in for some luxe!

Nick Hildebrandt, the owner and sommelier of Bentley, has put together an amazing wine program for Brasserie 1930. He’s all about supporting new and interesting wine producers as well as showcasing the most iconic labels from Australia and Europe. The wine list is gonna be huge – 400 international producers to choose from! And don’t forget to check out the rotating by-the-glass list from The Bentley Group’s Wine Vault.

Brasserie 1930 opens March 15th with bookings available through their website. If you’re interested in checking out the rest of the Bentley Group offerings, head to TheFork where you can score 50% off the bill at selected restaurants for a limited time only