Innovative food is hard to come by in a city renowned for its culinary destinations.
However at Bentley Restaurant and Bar, with Brent Savage at the helm, innovation is only the tip of the iceberg. Flavour is Savage’s primary motivation, as he aims to combine and complement the spectrum of tastes; where sweet meets salty and spicy sits alongside sour. Textural contrast and mouth-feel are also on his agenda: he might crown a soft poached egg with crunchy almond crumbs or envelop a chewy portion of chorizo in a wafer-thin slice of crispy potato. Finally it is his visual presentation that completes the offering – his dishes are edible artworks along the lines of the famed Ferran Adria in Spain. “The only rule is there are no rules” says Savage “If it tastes good, why not?”
Savage grew up in a household where the kitchen was the centre of the home. When his sister became a chef, it seemed to the softly-spoken Savage a good lead to follow. He has worked with Australian luminaries including Mark Best at Marque (he later helped set-up and run the kitchen of Marque’s offshoot moog wine + food). In Melbourne he worked with Andrew McConnell at the acclaimed Mrs Jones. Now in his new venture, together with award-wining sommelier Nick Hildebrandt, he is creating a place where you can drop in at any time between lunch and dinner, whether it’s to wind down with a drink and tapas on a Saturday afternoon or for that “working” lunch where you can graze from midday to midnight.... Read more.