Capella Hotels and Resorts is collaborating with Brent Savage and Nick Hildebrandt of The Bentley Group on the imagining of Brasserie 1930 within the forthcoming Capella Sydney.

Located in the historic Sandstone Precinct of Sydney’s CBD, anchored to the Young Street shoulder of the transformed site, Brasserie 1930 captures the essence of a traditional brasserie, delivered through a contemporary Australian lens. Dovetailing a sophisticated design approach with meticulously restored architectural features, the dining room will become the city’s most desirable destination to experience world-class cuisine. From the to chic banquet seating to the sleek Willow and Gatsby tableware collections provided by Steelite International, the interiors are a throwback to the glamour of classic brasserie dining.

Brasserie 1930 will offer in-house guests and Sydney locals a menu of modern brasserie fare, that will champion small, independent farmers and growers to celebrate the best of Australian produce. Cooking methods will draw upon age-old techniques such as curing, smoking, fermenting, preserving and pickling with a charcoal grill becoming the theatrical centrepiece of the open kitchen.

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

Hildebrandt’s wine program will showcase new and interesting producers along with iconic Australian and European labels with a wine list that taps into The Bentley Group’s aged cellar drawn from The Bentley Wine Vault, offering rare and aged wines to be savoured in the luxurious surrounds.

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

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