Brasserie 1930 Is the Bentley Restaurant Group's Luxe Opening Inside the New Capella Sydney Hotel
Oysters, lobster, brown-butter scallops and a whole roasted duck all grace the impressive menu at this Australian take on a grand European brasserie.
A lavish European-influenced brasserie is swinging open its doors in Sydney's CBD. Brasserie 1930 will officially arrive on Wednesday, March 15, coming to the new luxury hotel Capella Sydney from the Bentley Restaurant Group.
The acclaimed hospitality crew behind Bentley Restaurant and Bar, Monopole, Yellow and Cirrus will bring an elegant dining room, next-level eats and a meticulously curated wine program to the expansive inner-city hotel — the first Australian opening from the Capella hotel group.
Named after the year the Young Street section of the building was completed, Brasserie 1930 takes the idea of an elevated French diner and injects it with local Australian produce and Sydney-favourite dishes. Expect to kick off your meal with Sydney rock or Tasmanian pacific oysters, as well as prawns paired with fermented chilli mayonnaise. Highlights from the starters section of the menu include beef tartare, brown butter scallops, spanner crab alla chitarra with sea urchin sauce and glazed quail paired with whipped feta.
Kris Paulsen
Then there's the mains. Starting from $48, this portion of the offerings is full of no-holds-barred luxury. The seafood selections, for example, include coral trout with potato yoghurt puree and leek, coal-roasted Murray cod with pepperberry butter and eastern rock lobster.
There are three steaks on offer if that's what you're craving. Take your pick from the Yarabah wagyu rump cap, O'Connor's bone-in sirloin or Coppertree Farms 600-gram rib eye that'll set you back an easy $110.
And, rounding out the mains is the whole-roasted duck which you can order for the table. This $190 share dish comes accompanied by duck-neck sausage, roasted plum, fennel, spinach and glazed eschalots.
Timothy Kaye
Bentley Restaurant Group's co-owner and sommelier Nick Hildebrandt has pulled together a massive wine list to compliment the elegant menu. More than 400 producers from across Australia and Europe are on show, with the by-the-glass menu set to evolve and change over time, spotlighting picks from the hospitality group's wine vault.
All of this is housed within an equally grand dining space. Original architectural features of the nearly century-old building have been restored, then complemented with sleek modern furnishings and light fixtures.
Brasserie 1930 will join the McRae Bar in the 192-room, eight-storey Capella Sydney hotel. The luxury accommodation will become Australia's first Capella when it also opens on Wednesday, March 15, offering guests an elevated inner-city stay featuring swimming and vitality pools, a fitness centre and a spa alongside the impressive dining options.
Kris Paulsen
Capella Sydney and Brasserie 1930 both open on Wednesday, March 15 at 2–4 Farrer Place, Sydney.
Top image: Kris Paulsen.
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