Capella Sydney calls on The Bentley Group to make brasserie restaurant ‘a Sydney institution’

Shante Abdo

Capella Sydney is collaborating with fine dining restauranteurs Brent Savage and Nick Hildebrandt from Sydney’s The Bentley Group’s on the opening of the hotel’s signature restaurant, Brasserie 1930.

“Capella Sydney will be a world-class hotel and we are committed to working with the most visionary minds to create that realisation;” said Capella Sydney’s General Manager, Marc von Arnim.

“Nick and Brent are two of the most talented industry leaders in the country. Our Capella Sydney Executive Chef, Gabriele Taddeucci and Head Chef, Niroshan Richards are thrilled to be working in partnership with the accomplished duo to showcase the magic of The Bentley Group within Brasserie 1930.”

Due to open as part of the broader Capella Sydney opening in March 2023, Brasserie 1930 aims to deliver a traditional brasserie experience through a contemporary Australian lens, serving up modern brasserie classics using quality Australian produce from small-batch farmers and growers.

Brent Savage and Nick Hildebrandt from The Bentley Group

Age-old cooking techniques such as curing, smoking, fermenting, preserving and pickling with a charcoal grill will be a key feature and offer a theatrical experience for guests through an open kitchen.

“We are really excited to be partnering with Capella to open Brasserie 1930,” Savage said.

“The heritage dining room is one of the most beautiful we’ve seen, and our intention is to create a Sydney institution. The menu will hero brasserie classics done our way.”

A wine program, designed by Hildebrandt, will showcase new and interesting producers, iconic Australian and European labels, as well as rare and aged wines from The Bentley Group’s Wine Vault.

“The wine program has been designed to not only pair with the food menu, but also with the elegant, glamorous dining room,” Hildebrandt said.

“Our shared focus with Capella is on the guests, and we feel that Brasserie 1930 combines a level of grandeur and comfort we haven’t before seen in Sydney.”

Next Post

Hotels Are Filling Up. Guest Stomachs, Too.

There’s an open secret amongst hoteliers: They love the ‘B’ in F&B. The ‘F’? Well, there’s another word that starts with an F they often used to describe it. That’s because making money on food can be a difficult proposition for some. Unlike alcohol, there are many associated costs, spoilage, […]
Hotels Are Filling Up. Guest Stomachs, Too.

Subscribe US Now