Head Chef Brent Savage of Bentley Restaurant and Bar has been acknowledged by both his peers and the food media alike as being one of the most talented young chefs in Australia. His approach to food and wine with business partner and award-winning Sommelier Nick Hildebrandt has earned him critical appraise.
- 2005 Sydney Morning Herald Chef of the Year
- 2007 Sydney Morning Herald Good Food Guide Best New Restaurant
- 2007 Australian Gourmet Traveller Restaurant Guide Top 20 Restaurants in Australia
- 2007/08 Australian Gourmet Pages Restaurant of the Year Finalist
- 2007/08 Sydney Morning Herald Good Food Guide Two Chefs Hats
- 2009 Guest Chef at inaugural Sydney International Food Festival
- March 2010 Sydney Morning Herald Review 17 out of 20
The 2007 Sydney Morning Herald Good Food Guide described the food at Bentley as “visually astonishing” and a “deliciously wild ride”, lauding the way Savage’s food can “challenge and delight without intimidating”. In a rave review, Gourmet Traveller critic Pat Nourse termed it “Sydney’s most exciting food and wine” (and “sound value”, too.)
Brent Savage is no flash in the pan. He and Hildebrandt opened Bentley Restaurant and Bar in 2006 and has been recognised by the likes of Australian Gourmet Traveller and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country. Together, the talented pair is on a mission to change the way Australians approach food and wine. These days, fine dining can be had in jeans and they’re offering the most interesting food in the country for the same price as a bistro pub steak.
“At Bentley we try and create our own philosophy toward food and wine,” Savage says, “We’re part of the new breed who are taking a more adventurous approach to food and wine.”
Bentley has recently undergone a stunning transformation. The room has been designed to particularly suit Savage’s food by award-winning Melbourne designer Pascale-Gomes McNabb.
Savage’s career has seen him work with great Australian chefs such as Phillip Searle of Vulcan’s and Andrew McConnell.
