As you can prolly see, it was heaps difficult taking pics with a normal camera as the lighting was super super dim...a bit unfortunate as you cannot properly see and appreciate the creations on the plates.
We ordered thier signature cocktail - hemmingway popcorn. OMG. If anyone has tried the japanese ice cream (dippin' dots), it has exactly the same texture! This cocktail looks like a witch's cauldron as it arrives 'steaming' from the dried ice....you scoop the cocktail with the spoon to eat it and instantly you're hooked.
Hemmingway popcorn
The food was flavoursome, full of contrasts in texture and surprisingly innovative for modern australian cuisine.
Complimentary bread
Bentley's tapas menu is very exciting as it is inspired by both western and eastern cuisines. From smoked eel parfait with seaweed salad and soft shell crab with szechuan pepper to crisp potato and chorizo with harissa - be inspired!
White anchovy sticks with pistachio praline $4/stick
Cod and potato crostini $8
Our kingfish entree was topnotch. Fish was smooth on the palate and fresh, balanced with a coconut reduction and mixed fruit to add texture to the dish and a hint of sweetness. The scallop was beatifully seared. It is rare that i get to taste a coconut reduction in a dish, so i was devouring this one like crazy.
Kingfish marinated in squid ink with perfumed fruit and coconut
Up to mains......I am definitely a duck lover and i reckon nothing beats a good beijing style peking duck. Not to be subjective but i think western style of duck dishes just doesnt cut it, as it never seems to be able to bring out the full flavour of the bird. But i adored this main - the roasted duck breast. I love a beautifully textured dish - crunchy pistachio, soft pumpkin, chewy tender duck which did the duck justice by bringing out the full flavour....it was also very exciting looking at cubed pumpkin and logged rhubarb.
Roasted duck breast with lentil puree, pumpkin and rhubarb $35
Lamb rump with jerusaleum artichoke $33
Chickpea chips
Dessert time!! haha...... When my dessert came out, the first thing that came to mind was, how odd....this doesnt look anything like a dessert.....but when u start eating, u realise that it is chocolate parfait cubed in disguise. It is artfully interwined by cubed custard chunks and stabbed by pieces of film-like toffee sheets, sitting on a bed of lychee puree. Such a humble looking dish but worth a standing ovation. What a creation!!!!
Toasted custard with lychee puree and chocolate parfait $16
I was going to visit this place again this friday, only to be disappointed as they are undergoing renovations until 11Feb 2010.... i can boldly admit that Bentley is one of the few fine dines that i will DEFINITELY go again.
Bentley Restaurant & Bar
320 Crown Street
Surry Hills NSW 2010
Tel- 02 9332 2344
http://www.thebentley.com.au/
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