The Bentley Group has unveiled a stylish new brasserie and it’s housed within Sydney’s newest luxury hotel, Capella Sydney. A stacked wine list showcasing 400 international producers, meticulous European design and fine French cuisine are some of the highlights you can expect at Brasserie 1930. The menu champions independent farmers and local produce with a focus on cooking methods such as curing, smoking, fermenting, preserving and pickling with the charcoal grill acting as the theatrical centrepiece of the open kitchen.
Located in the heart of the CBD, the restaurant takes over the 107-year-old Department of Education building on Bridge Street. A ‘cutting-edge’ dining experience is promised which is something the Bentley Group is famous for.
The menu includes starters, mains and sides, with the option to share. Scallops with brown butter and finger lime, glazed qual with whipped feta and green olive salsa and a vegetable tart with wattle seed curd and white balsamic are some of the entrees on offer.
Mains include a selection of steaks cooked on the charcoal grill, whole roasted duck with roasted plum, fennel and glazed eschalot and a spanner crab pasta with sea urchin sauce. Dessert options include a dark chocolate mille feuille with passionfruit sorbet and vanilla cremaux, and a white chocolate custard with Luxardo preserved cherries. There’s also caviar and wine and a warm, laidback atmosphere to keep you cosy all night.
“Brasserie 1930 combines a level of grandeur and comfort we don’t often see in Sydney. The wine program has been designed to not only pair with the food menu but also with the elegant, glamorous dining room,” Sommelier and Bentley’s owner Nick Hildebrandt said.
Bookings are now open. Snag a spot here.