No.1 Bent Street by Mike

What they say

“One of the backbones of our cooking and philosophy is the principle of sharing, of celebrating food and eating as you would at home with family or friends. We believe in a full circle and not only look at the quality of produce but whether it will be there tomorrow.”

Signature Dishes

Chicken liver pâté (using livers from the restaurant’s chickens we spit-roast); grilled southern calamari with squid ink dressing; and lamb cutlets with pumpkin skin pickles.

What we say

It’s like walking into a farmhouse kitchen, with its loaves of freshly baked bread on display and huge platters of vegetables coming out of the wood-fired oven.

Clearly, this is Mike McEnearney’s restaurant. The Carriageworks Farmers Market creative director knows the best produce in the state, like Russell The Good Garlic Guy’s potatoes, grown under seaweed, and John Farrelly’s Country Valley Milk, pasteurized at low temperatures so that it still tastes natural rather than sweet and cooked.

His menu is heavily plant-based, with stalks saved for stocks, skins and seeds fermented and pickled, and each year he makes the house white wine with organic winemaker David Lowe, and house red with Rose Kentish. Regular diners rave about Mike’s bread with Pepe Saya cultured butter and the fish crudo with mandarin.

What others say

“No. 1 Bent St is a beautiful space at The Wintergarden dishing up the kind of seasonal, sustainable menu that is the backbone of McEnearney’s cooking.”

–Alex Greig, Qantas Travel Insider


Wood-fired farmhouse kitchen in the CBD


Mike McEnearney, chef/owner & Jeffrey De Rome, head chef


Lunch Monday to Friday, dinner Monday to Saturday


1–7 Bent Street, Sydney, NSW 2000


+61 (0)2 9252 5550



Website or

Price guide

A little restaurant in Stanmore with big dreams

Read more

Good food for a great cause

Read more

Sydney’s first communal motorcycle workspace & ramen-inspired restaurant

Read more

Showcasing every part of sustainably sourced Australian seafood

Read more

Plant-based pizzeria recognized by the Associazione Verace Pizza Napoletana

A communal eatery that empowers refugee entrepreneurs

The dining jewel of the Sydney Opera House, where great produce is the star

Fuelled by wood, fired by imagination

Warm, cosy, community-minded Syrian restaurant serving Middle Eastern dishes

The poster child for the ethical inner-suburban family-run cafe

Warehouse diner with an Australian focus on DIY

A wood-fired & seasonally sourced open kitchen

Celebratory, contemporary dining with a Caribbean inspiration

A wild-yeasted vegetarian pizzeria sourcing from its own suburb

Game-changing restaurant group that’s all about produce & people

Fresh, sustainable Australian seafood hero

Classy *binchotan*-fired CBD dining room designed for business & pleasure

All-day diner where café favourites get a fun Asian remix

A buzzy neighbourhood eatery with a focus on vegetables, seafood & seasonal local produce

Blurring the line between pasta & noodles, ACME refuses to be put in a box