CAPELLA SYDNEY AND BENTLEY RESTAURANT GROUP CELEBRATE TWO YEARS OF BRASSERIE 1930 AS THEY REDEFINE THE ‘ART OF DINING’ IN AUSTRALIA

Capella Sydney, arguably Australia’s most awarded luxury hotel, in collaboration with renowned hospitality operators, Bentley Restaurant Group (Eleven Barrack, Monopole, King Clarence, and Bentley Restaurant & Bar), is proud to unveil the next chapter of Brasserie 1930 as it celebrates two years in operation with a new Head Chef, new Australian brasserie menu and an Art of Dining experience that connects the prestigious brands through art, culture and food.

 

This week, Brasserie 1930 will launch a new menu with a clear nod to local produce and native ingredients, elevated service add-ons that lean into the arts and culture pillars of Capella Sydney, and a clear intention to define an Australian Brasserie experience which centres around the relaxed yet seamless service style that is elevated Australian hospitality at its finest.

 

Two years after its grand opening, the collaboration between Bentley and Capella has grown even stronger and the reimagined dining experience is testament to this. Executive Chef Brent Savage and newly appointed Head Chef, Troy Spencer (Pomme, Bistro Thierry, L’Etoile Restaurant & Bar), have worked closely together on the menu evolution marrying up Brent’s passion for incredible local produce with Troy’s impressive career working in European brasseries.

 

Housed within the former New South Wales Department of Agriculture building, both Capella and Bentley felt it was important to acknowledge the building’s history and heritage as part of this new phase, paying homage to the rich history of Australian agriculture with a commitment to heroing local produce and suppliers on the menu.

 

Brasserie 1930 embraces a bold, Australian-inspired approach featuring native flavours and ingredients with a modern twist, creating a distinctive experience that honours both tradition and innovation.

 

Hero dishes featured on the new menu include: David Blackmore Wagyu Tartare with Mustard Cream, Rye Cracker & Sorrel; Aquna Murray Cod, Smoked Clam with Roasted Onion Butter, Paperbark Oil and Kinross Station Lamb Saddle with Eggplant, Macadamia, Saltbush.

The team has also curated a new list of cocktails including a Macadamia Martini, Lemon Myrtle Sidecar, Wattleseed Highball and Pepperberry Margarita.

 

Brent Savage said: “We are not a French brasserie. Brasserie 1930 celebrates the incredible variety of native Australian ingredients blending the country’s unique culinary heritage. It’s about highlighting the best of what Australia has to offer in a warm and inviting setting where guests can enjoy exceptional food with attentive, yet relaxed, Australian hospitality. It’s about good and honest flavours in a space that feels elegant, yet approachable.”

 

He continued, “This year is an important one for our business and Brasserie 1930 remains a key focus of ours as we pay more attention to the Sydney CBD as a destination.”

 

“’It’s not just a new menu; Brasserie 1930 is a prime example of how two operators at the top of their game can work together to deliver something spectacular. The talented team at Capella Sydney have created gorgeous dining experiences which will launch with the new menu.”

 

Capella’s unwavering commitment to created curated ‘Capella Moments’ that leave lasting impressions has inspired the launch of its new monthly art discovery series, ‘The Art of Dining at Capella.’ This immersive experience combines the hotel’s extraordinary art collection with expertly crafted food and drinks at Brasserie 1930.

 

Curated by The Artling, Capella Sydney’s art collection is among the largest in any Australian luxury hotel, with over 1,400 pieces on display. Esteemed art advisor Fiona McIntosh will lead exclusive art tours, offering guests an insightful exploration of the remarkable artworks throughout the hotel and within the stunning heritage walls of Brasserie 1930. Each tour includes a complimentary glass of champagne and a double pass to the Museum of Contemporary Art Australia (MCA), further deepening guests' connection to Sydney’s vibrant art scene.

 

Extending the Bentley Restaurant Group experience, and as part of Brasserie 1930’s evolution, a ‘Brasserie Bites’menu launches at McRae Bar this month – a selection of expertly crafted bar snacks designed by Savage and Spencer to complement the beautiful hotel bar space, art and atmosphere. Guests can expect snackier items packed full of flavour like Oscietra Caviar with Bilinis; Charcuterie Plate with Kurobuta Capocollo, LP’s Saucisson and Crispy Flatbread, ‘Mini Lobster Roll with Crispy Lettuce and Yuzu Mayo’ and for something more substantial ‘Steak Frites with Wagyu Tajima Rump 250g with Red Wine Jus’- all designed to complement the world-class drinks served at McRae Bar.

Dining at Brasserie 1930 is a sensory journey which begins as guests enter the doors of Capella Sydney. Step inside, and enjoy a true taste of modern Australian luxury.

 

-ENDS-

 

NOTES TO EDITORS

ABOUT BRASSERIE 1930

Capella Sydney's Brasserie 1930 is an elegant and contemporary dining destination that brings a modern twist to classic Australian cuisine. Located in the heart of Sydney, the restaurant is housed within the luxurious Capella Sydney hotel and offers a refined yet welcoming atmosphere. Brasserie 1930 focuses on showcasing Australia’s finest produce, blending traditional culinary techniques with innovative approaches. With a commitment to using native ingredients and locally sourced, sustainable products, the menu reflects the country’s rich culinary heritage while pushing the boundaries of modern dining.
 IG: brasserie.1930

 

ABOUT CAPELLA SYDNEY

For generations, the Department of Education building in Sydney’s Sandstone Precinct stood quietly, its golden facade forming an unassuming backdrop to the rhythm of the city. Reawakening as Capella Sydney in March 2023, the heritage-listed icon welcomed guests inside its walls for the very first time, setting a global benchmark for luxury accommodation, cuisine and cultural immersion. Embedding visitors in the beating heart of the city’s commercial, cultural and hospitality precinct, Capella Sydney also marks the first property under the Capella Hotels and Resorts constellation to open in Australia.

 

Balancing storied architectural features with a contemporary design aesthetic, Capella Sydney celebrates the Australian panorama through its interiors, location and experiences. 192 spacious guestrooms and suites and an unsurpassed wellness offering are anchored by three ground-level food and beverage outlets and a collection of bespoke function spaces. Original characteristics are celebrated throughout the hotel, with reimagined interiors unfurling to reveal commissioned and collected artworks, sophisticated furnishings and intriguing objet d’art– all within footsteps of the glistening harbour foreshore, the famed Sydney Opera House and Harbour Bridge. In 2024, Capella Sydney received widespread acclaim, earning prestigious titles including Australian Hotel of the Year and Best Luxury Hotel and at the HM Awards for Hotel and Accommodation Excellence (HM). The hotel was also named Best Deluxe Accommodation in Australia at the Australian Hotels Association (AHA) Awards for Excellence, recognised as Best Luxury Hotel or Resort – Australia, New Zealand & South Pacific at the Luxury Travel Gold List Awards, and awarded Best Hotel in Asia/Pacific at the ULTRAs.

 

In 2025, Capella Sydney continued its winning streak, being honoured as Australia’s Best Hotel at the DestinAsian Readers’ Choice Awards.

For more information, visit capellahotels.com/sydney | IG: capellasydneyFB: capellasydney

 

ABOUT BENTLEY RESTAURANT GROUP

Chef Brent Savage and Sommelier Nick Hildebrandt are the co-owners of The Bentley Group. One of Australia’s most respected and influential chefs, Brent Savage has a reputation for exciting, cutting-edge food, clever technique and a unique mastery of flavour and texture. He has twice been awarded the Good Food Guide Chef of the Year (2005 and 2015) and is the author of the cookbook Bentley: Contemporary Cuisine.

 

Nick Hildebrandt is a leading Sydney restaurateur and sommelier. Hildebrandt is arguably Australia’s most awarded sommelier having been named sommelier of the year twice by Gourmet Traveller and twice by the Sydney Morning Herald. Along with this his wine lists have picked up several awards.

 

Savage and Hildebrandt operate five leading Sydney Restaurants and collaborate as consultants on a number of exciting ventures.

 

IG: bentleyrestaurantgroup