We decided on the tasting menu and what a gastronomic journey we were about to embark on.
The first of many courses (ten to be exact) was the mud crab with sweetcorn, ham & prawn.
The fine wafer layers added a great texture to this sublime dish.
The balmain bug with lamb sweetbread, black bean and coconut curd was one of the most delicious dishes I've had in some time. The light flavour of the balmain bug matched the coconut perfectly. The texture and flavour of the crunchy shredded coconut added an additional dimension to the dish.
To follow was the pork belly with wattle, garlic milk and rhubarb. The pork belly was cooked perfectly.
Speaking of being cooked perfectly, the fillet of black angus beef was divine with carrot, azuki bean and white sweet potato cake.
We decided to share the optional cheese course presented as creamed cheddar with pretzel and vegemite. Not being a huge fan of vegemite myself, I approached this dish with some trepidation but was pleasantly surprised. All of the elements of the dish came together extremely well.
The main dessert (yes, there was a pre and post dessert) was the blood peach with sesame meringue, nougat and apricot sorbet. A beautiful dish both flavour wise and visually.
The Bentley Restaurant & Bar was a wonderful experience from start to finish.
The service and ambience was fantastic and the food with head chef Brent Savage at the helm is incredible. Special mention must be made of the very comprehensive and award winning wine list from Nick Hildebrandt too.
