(02) 9332 2344
info@thebentley.com.au
Tues-Sat
Lunch and Dinner
The day is not going as planned. We are all set to have lunch with Cooty at Criniti's, but early this morning she phones to say she is feeling a little under the weather.
Not ones to let a lunching opportunity go by, we make the snap decision to head to Surry Hills and once again indulge in another spectacular Bentley lunch.
When we arrive at around 12.45pm we have the entire restaurant to ourselves, we are seated at our 'regular' table and are really looking forward to the lunch ahead.
I am not going into any detail about each dish.
I am not going to describe flavour combinations and textures.
Instead I am going to let the pictures tell the story.
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| Amuse Bouche: Mud crab, brick pastry, corn custard, jamon jelly |
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| Beef Tartare with liquid wasabi |
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| Kingfish Ceviche |
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| Duck Liver Foie Gras parfait with pickled carrot and cocoa |
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| Lamb Rump with Piquillo pepper, saffron, almond and fetta |
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| Fillet of Black Angus Beef with carrot, azuki bean and white sweet potato cake |
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| Brussel Sprouts with smoked yoghurt |
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| Creamed Cheddar with pretzel, vegemite and quince |
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| Caramelised Pineapple with barley cream and beer sorbet |
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| Cashew Custard with roasted white chocolate and pear sorbet |
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| Frozen Goat's Cheese Mousse with violet, buckwheat praline and passionfruit ice cream |
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| Liquid Mandarin with liqourice and dark chocolate |
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| Blood Orange and white chocolate truffle |
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| Honeycomb chocolate bar |
Rest assured that every mouthful from beginning to end is exquisite.
You know it is easy to become distracted by the 'new kids on the the block', your Gastro Park's and Biota's, but stepping back into the Bentley, you really do realise who has always done it best.
Squeak
2 comments:
Pictures do tell a thousand words, especially in the case of places like the Bentley.
Wow, these pictures are so nice, definitely will pay a visit next time =D
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