After closing his uber-popular Rosebery digs last year, the Sydney chef has been busy - he's now the creative director behind Carriageworks' Farmers Markets - but not so much that he hasn't also found the time to open a brand new restaurant - No. 1 Bent Street in Sydney's CBD, which opens this week.
The 100-seat space allows McEnearney to stretch his wings in the kitchen, moving beyond the canteen-style offering Kitchen by Mike made its own to more complex and individually plated dishes. That's not to say the feel is overly formal - far from it. McEnearney wants guests to feel as though they're at his house for dinner and his daily-changing menu relies on locally sourced, seasonal produce à la his Kitchen by Mike days.
Dishes include sweet and soured sardines, twice-baked goats' cheese soufflé with rosemary (pictured above), whole flathead fired on a terracotta tile and wood-fired quince with saffron custard and pistachio brittle. The food is matched with a 50-strong wine list sourced from small producers around the world, with a focus on Australian wines.
No.1 Bent Street is open for lunch and dinner. Find it at 1-7 Bent Street, Sydney, NSW.