No 1 Bent St by Mike, Sydney

Mike McEnearney, like a few other chefs, has migrated to the CBD.  There’s been a flurry of openings this year down this end of town – Mercado, Huberts and Indu spring to mind – with 1821 and Balcon soon to follow.  He’s taken over the short lived Acqua Pazza site, though it now looks much bigger with its polished concrete floors and a variety of tables, including some communal.

The first visit, some three weeks into opening, left me a little gobsmacked when our server said that it was $2 per person for tap water because of “our awesome filtration system”.  They couldn’t be serious, but yes they were, our group paid $12 for Special Sydney Tap.  By my second visit a few weeks later, I was waiting for a repeat of that line, but by then they had cottoned on to the fact that this wasn’t a such a good idea and the awesome filtration water was given free.  The service too was smoother by then, but my dining friend thought it lacked a little warmth and sincerity.

And of course the food, the main event? Well that I think was better on my second visit too, though a mixed bag. But while the food is designed to share, the portions are on the small side.

I will say that overall I think the vegetables overall outshine the protein.  For instance the beetroot, rhubarb and edamame salad was a lovely fresh start.

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So too was a simple watermelon, tomato, mint and haloumi salad

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The chicken liver pate was tasty, but the bread was a little miserly.  We had to ask for more, which was readily provided, but its such an easy thing to be generous with upfront.

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I was a fan of these sweet and sour sardines, ship those in.

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But another seafood based entrée – orange cured mackerel with fennel, endive and pistachio – I found a bit odd.

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The slivers of grilled squid I could find in this dish with beans and chorizo were tender, but the dish needed a bit of salt.

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The beef cheek and bone marrow pot pie had absolutely gorgeous pastry.  A rich and satisfying dish, but $37 is also a rich price for a relatively small pie meant to be shared

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The cabbage was delicious, but the pork stuffing a little bland.

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The whole flathead is a little confronting when it comes out.  It is served on the terracotta tile on which it is cooked, so was a little dry.

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Spit roast chicken – delicious and juicy.  Again for a main with a $39 price tag, its pretty small for a dish designed to share.

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Tender lamb, complemented nicely with sweet pear

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Brussel sprouts with black cabbage and chestnuts – yum.

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No 1 Bent St By Mike, 1 Bent St, Sydney Ph 02 9252 5550
http://www.onebentstreet.com.au

No. 1 Bent St by Mike Menu, Reviews, Photos, Location and Info - Zomato

2 thoughts on “No 1 Bent St by Mike, Sydney

  1. Francesca

    A very honest review Signorina. I don’t like the new tendency of restaurant share plates that are the size of an anitpasto. Really, not many of those plates looked particularly shareable. I can’t see any point in having a bite of something. It might work with your partner or lover, when you can just say, this is all mine,and greedily hog the plates you love most.
    That flathead does not look appealing, with the bulging things in the poor creatures eyes and that messy hat of red stuff. I like serving fish whole but I also like to respect the poor thing and make it look as natural as possible.
    Miserly serves of bread, especially when there’s a pate or dip involved, makes me see red!

    Reply

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