Bentley Restaurant and Bar - Radisson Blu Plaza Hotel

Feedback Lunch 09 March 2023. Please allow me to comment on my lunch reservation of todays date. With exception, perhaps determining if the diner wanted to proceed through lunch without rest. Today I chose the three course lunch with the additional oysters/caviar. The oysters were stunningly fresh and the addition of the caviar a nice touch. Présentation was simple, which is how it should be. Entree Coral Trout with nectarines, Présentation was beautiful, the fish very delicate and the sauce , and pops of Salmon caviar took it to another level. Main Course Murray Cod, Again, the presentation was superb, and the fish cooked to perfection.Served with a simple green salad it was the perfect dish. Dessert. Lemon Myrtle Ice Ceam with Hard Chocolate. Présentation, this followed the dynamics of previous dishes, with some amazing flavors, although the lemon myrtle was not really evident. Perhaps it , combined with the blueberries , lost a little in its translation. Service. Here I highlight the service provided by a young French traveler.Her approach was friendly without being intrusive.Her knowledge of the dishes showed great attention to detail. It was truly the highlight of the lunch. Over the years I have had the pleasure in dining in some of the worlds best restaurants, and am fortunate to enjoy the personal friendships with some of the truly great chefs of the era. Previously, I have enjoyed the amazing meals provided by your chef with a chicken parfait one of the most outstanding dishes I have ever had. Simply put, this dish should be more widely available. In closing, several friends who are fortunate to enjoy world class restaurants always comment on the perfection that Bentley achieves. Thank you and the crew for a truly wonderful day. Erick Ward Harmon

Had the tasting menu with wagyu, aged duck breast and Coral Trout. The basic food stuff was fine but the accompanying ingredients indicated as this and that detracted from the impact. The Trout was particularly over powered by mango. Similarly the duck breast was not enhanced by a splodge of redcurrants and some Japanese Turnip. It seems that the food is designed to visually impress rather than to taste good. The new carpet and table cloths have not improved the dismal dark brown space. Only the Mussel and the Liquorice Custard White Chocolate Mango Coconut had complementary flavours. The waiting staff, all pleasant, seem to strut through the spaces, rather than glide smoothly and unobtrusively. Wine advice was good and there are good wines on offer for from 65 to 115 Aus dollars.

My partner and i had occasion to dine at this restaurant on a recent visit to Sydney, upon arrival we were ushered to the bar area where we chose our cocktails , then we were shown to our table , The staff were very attentive and efficient without being obtrusive , knowledgeable of the dishes and the sommelier happy to go over some of the wines and suggest suitable wines for the meal Food service was efficient presentation superb , In comparison to other fine dining. Venues in the area a totally different experience , Overall a great choice of venue and one I would be happy to return to again Happy to recommend to freinds

We couldn't fault a single thing about this place this has got to be 3 hats standard. We will be back.

We had a lovely evening here . Great room, atmosphere, great staff. Food was excellent. I would be happy to recommend it. So glad we choose it