Bentley Group’s Brasserie 1930 has a new menu that’s all about championing the open kitchen’s charcoal grill.
Head Chef Brent Savage has curated a number of debut dishes for the Capella Sydney restaurant, which has now been operating for one year.
Savage has leaned into seafood when it comes to many of the new additions, with guests now able to enjoy skewered Western Australian octopus with green olive and almond sauce and a tiger prawn cocktail.
Grilled swordfish with capers, black olives, and lemon brown butter is sure to be a popular main, and there’s also a veg-centric option in the form of grilled leeks teamed with horseradish cream.
The restaurant is offering a number of dining initiatives during the month of August and beyond to celebrate the new menu.
“We’re incredibly proud of what Brasserie 1930 has achieved in just over a year. However, given the current climate, we recognise the importance of offering affordable, high-quality dining options that appeal to everyone” says Savage.
“By simplifying our menu and pricing, we’ve made our offerings more accessible while continuing to deliver an exceptional dining experience.’’
Diners can enjoy an express lunch for $35 from Tuesday to Friday, which gets you half a wood-fired Bannockburn chicken paired with a side of your choice (mixed leaf salad, crushed cucumber salad, green beans, or fries).
If you dine with a friend, your guest will enjoy a complimentary lunch when you purchase a meal from the main menu or choose the express menu option on Tuesdays and Wednesdays.
In addition to the lunch specials, hospitality workers can utilise a 25 per cent off discount at the restaurant on Tuesdays and Wednesdays until the end of September.
