Callum Maher

The Bentley Restaurant Group came to life in March 2006 when chef Brent Savage and sommelier Nick Hildebrandt opened Bentley Restaurant + Bar in Surry Hills. Bentley was a new kind of restaurant for Sydney, with food that could challenge and inspire, but in a relaxed atmosphere and with an eclectic selection of wines not offered anywhere else. The Bentley was named Best New Restaurant in the Sydney Morning Herald’s 2007 Good Food Guide, as well as earning two chef’s hats and a coveted wine glass, which it has retained ever since. In 2013 Bentley Restaurant and Bar moved to a bigger, grander space at the Radisson Blu Hotel in Sydney’s CBD. With its majestic façade and contemporary interior designed by award-winning Melbourne architect Pascale Gomes-McNabb, Bentley Restaurant + Bar found the perfect home. The Bentley Group established its second venue, Monopole, in Potts Point in December 2012. The European-style wine bar was lauded for its compelling list featuring more than 500 rare and boutique wines, with around 30 available by the glass, and delicious, wine-friendly food. Monopole has won multiple awards, including Wine List of the Year in the Sydney Morning Herald 2017 Good Food Guide. Renowned sommelier Glen Goodwin is part of Monopole’s management team. Yellow was the group’s third venue, launched in August 2013. Inspired by the European dining scene, where contemporary food and wine are served in an informal setting at affordable prices, Yellow offers vegetarian and vegan dining in the heart of Potts Point. The Group’s fourth venue, Cirrus, was established on the waterfront at Barangaroo in September 2016. Cirrus specialises in contemporary, sustainably-caught seafood dishes and like the other venues has an extensive and eclectic wine list.