Brent’s combination of cutting edge techniques with honest flavours and excellent produce has seen him win fans among diners from carnivore to vegetarian. But it’s his latest restaurant, Cirrus at Barangaroo, with a seafood focus, that has us most excited. At this hands-on dinner class, you’ll learn to master techniques and delicious seafood recipes from one of Australia’s most innovative chefs.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4. 

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au 

Brent and award-winning sommelier Nick Hildebrandt, opened Bentley Restaurant & Bar in April 2006. It fast became known as one of the most dynamic eating and drinking experiences in the country, winning The Sydney Morning Herald Good Food Guide’s ‘Best New Restaurant’ award that year along with a two-hat rating and being ranked in Australia’s top 20 restaurants by Australian Gourmet Traveller’s Restaurant Guide. In 2010 it was awarded ‘Australian Restaurant of the Year’ by the online Australian Gourmet Pages guide and in 2014 Brent picked up the coveted SMH Good Food Guide Chef of the Year award.

Brent’s career started as an apprentice under Phillip Searle in the Blue Mountains at Vulcans. He then moved to Andrew McConnell’s critically-acclaimed Mrs Jones in Melbourne as head chef before returning to Sydney where his partnership with Nick Hildebrandt was forged.

Brent describes his food as “modern, cutting edge food with a particular emphasis on contrasting flavours and textures. I aim for a balance that is exciting and innovative” he says, “employing a cooking style that combines modern techniques and the diverse flavours of Australian produce.”

In 2013 Brent and Nick opened Monopole in Potts Point, a wine bar with an exciting menu of food perfect for sharing, followed by Yellow a block down the road. While in 2014, Bentley moved from the old Crown Street site to more illustrious digs in the Radisson Blu Plaza Hotel Sydney.

In early 2016 Yellow made the move to a totally vegetarian menu. Brent’s wife is vegetarian and Bentley has offered a great vegetarian degustation menu from day one. Also in 2016 Brent and Nick opened their seafood restaurant, Cirrus, at Barangaroo.