Capella Sydney’s Brasserie 1930 opens for bookings

The Bentley Restaurant Group unveils Sydney's newest cutting-edge dining venue

Credit: Kris Paulsen

The Bentley Restaurant Group and Capella Hotels and Resorts are now taking reservations at Brasserie 1930, Sydney’s newest brasserie, set to open on 15 March within the stunning Capella Sydney hotel.

Named after the year the Young Street shoulder of the building it occupies was completed, the 120-seat Brasserie 1930 will offer an experience that showcases cutting-edge Sydney dining that is synonymous with The Bentley Restaurant Group.

Located in the historic Sandstone Precinct of Sydney’s CBD, the dining room captures the essence of a traditional brasserie, delivered through a contemporary Australian lens. Dovetailing a sophisticated design approach with meticulously restored architectural features, Brasserie 1930 will become one of Sydney’s most desirable dining destinations.

Designed by The Bentley Restaurant Group’s co-owner and chef Brent Savage, Brasserie 1930’s food direction draws on cooking methods such as curing, smoking, fermenting, preserving and pickling, with

Credit: Timothy Kaye

the charcoal grill becoming the theatrical centrepiece of the open kitchen. Designed to share, the menu opens with appetisers including a selection of oysters and caviar, alongside charcuterie and raw Paradise prawns with fermented chilli mayonnaise.

Starters include Flinders Island scallop with brown butter and finger lime; glazed quail with whipped feta and green olive salsa; and a vegetable tart with wattle seed curd and white balsamic.

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Mains include a selection of steaks cooked on the charcoal grill including wagyu rump cap and Blackmore 9+ rib-eye; coal-roasted Murry Cod with pepperberry butter and chives; and a whole roasted duck that is served as breast and duck neck sausages, accompanied by roasted plum, fennel, spinach and glazed eschalot.

Desserts feature a dark chocolate mille feuille with passionfruit sorbet and vanilla cremaux, and a white chocolate custard with Luxardo preserved cherries.

“We are incredibly excited to be opening Brasserie 1930 in partnership with Capella Sydney,” Savage said. “The menu is our take on an Australian brasserie. We’ve taken brasserie classics and put our own spin on them.”

The Bentley Restaurant Group's Brent Savage and Nick Hildebrandt, Bistro 1930 at Capella Sydney | Credit: Kris Paulsen

The Bentley Restaurant Group’s co-owner and sommelier Nick Hildebrandt’s wine program will champion new and interesting producers along with iconic Australian and European labels for Brasserie 1930. The wine list will showcase 400 iconic international producers and a rotating by-the-glass list from The Bentley Group’s Bentley Wine Vault list.

“Brasserie 1930 combines a level of grandeur and comfort we don’t often see in Sydney. The wine program has been designed to not only pair with the food menu, but also with the elegant, glamorous dining room,” Hildebrandt said.

Brasserie 1930 opens 15 March for lunch and dinner Tuesday to Saturday, with reservations now open.

Brasserie 1930
Capella Sydney
Entry via 2-4 Farrer Place
+61 2 9071 5090

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