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



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