Lets Do Lunch – Bentley Restaurant 2010

Tuesday, 5 Oct 10

Ah, self control. That elusive creature. The one that abandons you when you have an assignment due in 4 days and allows that other demon, procrastination, to whisper temptingly in your ear “Why not blog? You’ve just had a statistics test…you deserve the break. You have 4 whole days to finish that assignment.” Or tempts you to order far, far, more than the SIFF Lets Do Lunch course…because after all, with a lunch of such great value (“only $35…that’s less than getting a manicure and pedicure…”), you deserve a few extra sides. Just to try, you know?

Parmesan custard with truffled asparagus – 15

And so, an initially quite good value lunch doubles in price. But you get creamy parmesan custard, far lighter than you expected, to smear on bread and crispy crackers and truffled asparagus… (Or in the waiter’s words: “a cheese snake”)

Pork belly with fennel pollen, garlic milk and rhubarb – 24

And just one more entree? Something to whet the appetite. 4 bites of luxurious pork belly, adorned with milk jelly and bejewelled dots of rhubarb custard. Fennel pollen adds crunch and freshness, and the lot is scoffed far too quickly.

And the Lets Do Lunch special? The most perfectly cooked chicken breast you can imagine, moist throughout, served along with 2 gems of saffron-braised eschalots and a chlorophyll-laden herbacious smear of green across the plate. Bentley certainly knows how to balance textures, the crispy ham breadcrumbs adding that slight edge that makes dishes pop.

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Malted milk marshmallow – 3

A toasted almost smokey marshmallow induces kid-like delight, even when served upmarket on silverware instead of at the end of a smouldering stick. And there’s no better way to transport one back to childhood than to dip into malt powder, that tastes exactly like ovaltine. Eating from the tin. On a spoon. Yum.

Toast custard with lychee puree and chocolate parfait – 16 

And finally, our last indulgence, custard toast with chocolate parfait and lychee puree. The combination sums up the Bentley. Clever – the toast custard is smooth and silky, with bursts of salt that remind you that this is sort of savoury sort of not. Delicious – the chocolate parfait resembles rough boulders, but rapidly melt away to coat the tongue in rich chocolate decadence. Stunning – the presentation, chocolate soil hiding a river of lychee puree. Unique – paper thin shards of sweetness to crown a lunchtime of being spoilt and giving up on self-control for an hour or two… 

Bentley Restaurant & Bar
320 Crown Street, Surry Hills NSW 2010
Phone: (02) 9332 2344

Posted at 1:40 pm in Eating Out | Respond?

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