Bentley, one of Sydney’s top restaurants, opens its rare wine cellar for one night only

Unique menus and special events cost a dime when it comes to some of Sydney’s best restaurants. The city’s wealth of high-end restaurants regularly hold some sort of ticketed event, usually anchored on a theme or to celebrate the season of certain ingredients. Rarely, however, do unique menus excite us so much – Bentley Restaurant & Bar, one of the city’s most trusted fine dining restaurants, plans to open the famous Bentley Wine Vault for an intimate dinner on Tuesday, September 6, pairing 14 wines Extremely rare Old World Europeans to a luxurious menu for no less than $1,000 a ticket.

Almost every year since the Bentley Restaurant & Bar opened in 2006 by chef Brent Savage and sommelier Nick Hildebrandt, the fine dining restaurant’s wine list has been named one of the best in Australia. Hildebrandt’s treasure trove of varietals from around the world is good enough any day, but there are some off-menu drops that the public usually doesn’t have access to. Or know.

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That’s what makes this Bentley wine dinner such a compelling offering, making no effort when it comes to fine and rare wines – mostly French – that date back to the 1979 vintages, sourced from regions such as Champagne, Burgundy and Alsace. And don’t worry, we’ve listed them all below so you know exactly what to expect for the hefty price tag of $1,000 per person.

Tickets for the Bentley Wine Dinner will obviously be limited to a very limited number, as everything will take place in the restaurant’s quaint private dining room.

“It’s a rare opportunity to taste some of the rarest wines on the planet, paired with a menu of luxury ingredients, it will be an evening to remember,” said Hildebrandt, who will host the evening with General Manager Paul Guiney. .

See the full menu and matching wines below and if you wish to purchase a Bentley Wine Dinner ticket you will need to call the restaurant on (02) 8214 0505.


Sea Urchin Cream + Tomato + Kombu
Tuna Tartare + Ossetra Caviar + Chives + Koji
Kangaroo Striploin + Mushrooms + Pepperberry
NV Jacques Selosse Substance Blanc de Blancs Grand Cru Brut
2006 Taittinger Comtes de Champagne Blanc de Blancs

First course

Pearl Meat + Tangerine Kosho + Buttermilk
Riesling Trimbach Clos St Hune 2014
Riesling Weingut Keller Nierstein 2014

Second lesson

Comte Custard + Asparagus + Turnip + Heart of Palm
Homemade Bread + Cultured Butter
2011 Pierre Overnoy Savagnin House
2011 JF Ganevat Chalasses Marnes Bleues Savagnin

Third lesson

Southern Lobster + Koshihikari Rice + Fingerlime + Jamon
2019 Domaine Bernard-Bonin Meursault Old Vines
2019 Pierre Yves Colin Morey Meursault

Fourth Course

Dry-aged duck breast + marinated pine mushrooms
Parfait + Sourdough Toast + Herbs
2018 Jean Marie Fourrier Vosne-Romanée Aux Réas
Marquis d’Angerville Volnay Taillepieds 1er Cru 2018

Fifth Course

David Blackmore Rib Cap + Smoked White Onion + Native Pepper
Cos + Red Velvet Salad + Mandarin Vinaigrette
1979 Château Ducru Beaucaillou – St Julien 2nd Grand Cru
1979 Château Léoville-Las-Cases – St Julien 2nd Grand Cru

Sixth lesson

Jerusalem Artichoke Ice Cream + Quince + Caramelized Milk Chocolate
1988 Domaine des Baumard Quarts de Chaume Grand Cru
1983 Château Rieussec Sauternes 1er Grand Cru Classé

Petit fours

When: Tuesday, September 6 from 7 p.m.
Address: 27 O’Connell St, Sydney NSW 2000
Contact: (02) 8214 0505
Tickets: $1,000 per person.