Brasserie 1930

Another polished addition to The Bentley Restaurant Group’s collection, Brasserie 1930 is found within the CBD’s Capella Sydney Hotel.

Described by co-owner and chef Brent Savage as an Australian take on the classic brasserie, the sophisticated venue has restored architectural features, statement lighting fixtures, and deep marble tones to create a sense of grandeur while remaining modern.

On the menu, methods including curing, smoking, fermenting and preserving feature heavily, with the charcoal grill anchoring the open kitchen plating up dishes like glazed quail with whipped feta and green olive salsa, coal-grilled steaks,  roasted duck with roasted plum, fennel, spinach and glazed eschalot, and dark chocolate mille feuille with passionfruit sorbet and vanilla cremeux.

Continuing the theme of big impressions, the wine program champions interesting producers alongside iconic drops, with a 400-strong list and rotating by-the-glass offerings curated by co-owner and sommelier Nick Hildebrandt.

Image credit: Brasserie 1930 (Kris Paulsen)