2016 has been kind of Sydney’s dining scene as of late with venues such as Hubert opening up in the city. Now, one of the city’s best-loved (and most pined for) Chefs Mike McEnearney has made a big comeback with the launch of his new restaurant No.1 Bent St, located right next the The Wintergarden in Sydney’s CBD.
Occupying a heritage site with capacity for 100 diners, No.1 Bent St is an evolution of the legendary Kitchen by Mike canteen in Alexandria, allowing McEnearney the freedom to approach cooking outside of a canteen-style eatery and adapt his talent to more complex, finer style dining while still keeping it casual.
“Kitchen by Mike will always be my love and passion, however there are dishes I am unable to execute within a canteen format,” says McEnearney. “The more traditional style of No.1 Bent St provides me with the opportunity to offer a wider choice of more composed dishes”.
Bringing in a talented team that includes General Manager Greg Frazer and Designer Matt Darwon, Mike has created a restaurant that mirrors his nurturing ethos of honest, simple, and generous food, contained in regularly changing menus that focus on both single or shared dining experiences. Of course, he’ll be drawing on the best seasonal and locally sourced produce, daily, to create light dishes like Sweet & Sourced Sardines, a salad of Beetroot, Rhubarb, Edamame, and Ponzu, and substantials like Twice-Baked Goats Cheese Souffle with rosemary, and Pot Roast Lamb Shoulder with bergamot pears and tapenade. Dessert lovers can expect the likes of Rice Pudding with Jam and Wood-Fired Quince with saffron custard and pistachio brittle.
Dedicated Kitchen by Mike followers will be happy to know that Mike’s classic bread will also feature on the menu, baked fresh each day in a custom-built wood fire oven, which can be spotted in the open kitchen.
Darwon has helped Mike realise his philosophy with the layout of the restaurant, featuring simple and unobtrusive design helped a long by re-worked timbers, a Tasmanian oak ceiling, Moroccan style tiles, bronze windows, and the original sandstone Victorian exterior of the building. The open-plan bar and communal dining tables complete what Mike is aiming to achieve with this restaurant.
No.1 Bent St will feature a strong wine list curated with locals in mind, with producers including Brash Higgins from Riverland SA, Syrahmi from Heathcote VIC, and Pepper Tree from NSW’s Hunter Valley. Mike has even collaborated with David Lowe from Lowe Family Wines to create a project white called WHITE by Mike, while also creating a RED by Mike with the help of Rose Kentish of Ulithorne Wines in SA.
No.1 Bent St by Mike is open Monday to Friday for lunch (11.30pm – 3pm) and dinner (5.30pm – late). Saturday (5.30pm – late). The address is, quite obviously, 1 Bent St.
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