Surry Hills 2010
Open Tuesday to Saturday
Lunch & Dinner
12 noon til late
The Bentley offers modern, sophisticated food & wine in an informal, relaxed setting.
Buggles & Squeak have been regulars at the Bentley for many years now.
We enjoy the relaxed atmosphere, appreciate the friendly & knowedgeable service, we indulge in the amazing cocktails & devour the inventive cuisine.
On our arrival Wednesday night it was good to see some of our favourite waitstaff still on board. We were greeted warmly & directed to one of the larger tables by the window.
The waiter asked if we would like to start with our "usual"...that being the very cool (literally!) 'frozen popcorn hemingway', liquid nitrogen is added to a conventional hemingway mix, it arrives at the table granulated & smoking.
This cocktail needs to be eaten with a spoon, the almost too cold mixture disolves quickly as it hits your tongue becoming quite creamy in texture...put simply, it is too good!
Based on this, how could we say no...we order two & we are underway.
We start off by ordering 3 items from the tapas menu to share. The first to arrive was the 'Gazpacho Three Ways' three cool, silky serves of gazpacho, each a successful expression of the main ingredient. The tomato is sweet, the almond mild with a hint of nuttiness & the cucumber incredibly fresh & zingy, they each have an acidic finish, however the flavours are very well balanced.
Finally the last of the tapas dishes arrives 'Black Sausage with school prawns & mandarin' this was by far my favourite of the three.
A rich, mildly spiced black pudding, topped with school prawns & slivered almonds sitting beside an intensely flavoured, sweet mandarin puree...we have long been amazed at what Brent Savage can do with a mandarin. The saltiness of the sausage is perfectly complemented by the sweetness of the mandarin & the crunch of the almonds. More please!
For the main I order 'Fillet of Black Angus Beef with smoked beetroot, mushroom & horseradish'.
Two thick, tender fillets cooked perfectly medium rare sitting on top of rich, earthy, chewy mushrooms which in turn sit on top of a sweet beetroot puree, add to this squares of seriously smoky beetroot & tiny dollops of horseradish foam. The flavours work really well together & the horseradish foam has a real kick to it.