Reservations have opened for Capella Sydney Hotel’s elegant new brasserie, Brasserie 1930, which officially opens its doors tomorrow, 15 March. 

Operated by Sydney’s renowned hospitality company The Bentley Restaurant Group, the 120-seat restaurant will offer a traditional brasserie experience that showcases cutting-edge, contemporary Australian dining that is synonymous with restaurant group.

Located in the historic Sandstone Precinct of Sydney’s CBD, the dining room is set within the new luxury hotel and named the year the Young Street shoulder of the building it occupies was complete. Encompassing a sophisticated design with meticulously restored architectural features, the brasserie is expected to become one of the city’s most desirable dining destinations.

The Bentley Restaurant Group co-owner and chef Brent Savage designed the food direction, drawing on cooking methods such as curing, smoking, fermenting, preserving and pickling, with the charcoal grill becoming the theatrical centrepiece of the open kitchen. Designed to share, the menu opens with appetisers including a selection of oysters and caviar, alongside charcuterie and raw Paradise prawns with fermented chilli mayonnaise.

The Bentley Restaurant Group’s co-owner and sommelier Nick Hildebrandt’s wine program will champion new and interesting producers along with iconic Australian and European labels for Brasserie 1930. The wine list will showcase 400 iconic international producers and rotating by-the-glass list from The Bentley Group’s Bentley Wine Vault list.

Brasserie 1930 opens 15 March for lunch and dinner Tuesday to Saturday.