EAT > Eleven Barrack, Sydney (18/20)

Share This Article

Eleven Barrack feels like a grand city dining room that Sydney has been waiting for: a lavish steak and seafood grill in a heritage bank building, tuned with just enough irreverence to keep things fun. It is also the sharpest new expression of the Bentley Group’s polished food, wine and service playbook, right in the middle of the CBD.

AMBIENCE >

On Barrack Street, in the old Savings Bank of NSW building, Eleven Barrack makes a statement before you even sit down. High ceilings, grand arches and the bones of the former “Barrack Street Bank” set the scene, giving the dining room the kind of old-world scale more often associated with New York or Paris than Sydney’s tight CBD blocks.

Inside, the mood tilts from classic to playfully theatrical. Central columns are wrapped in metallic purple, tartan carpet runs underfoot, and oversized custom light shades (splashes of orange and white) drop dramatically from above, with mirrored sculptural elements catching the glow and adding just the right amount of glitz. The main room flows into a lively bar and alfresco terrace, so the energy shifts easily from power lunch to post-work Martini hour to well-heeled evening celebrations.

Design-wise, the restaurant leans into the building’s history rather than erasing it, layering contemporary colour and texture over the shell of the old bank to create something deliberately “grand but not stuffy”. It feels very much in the spirit of the wider Bentley Group aesthetic, where strong interior signatures serve as a frame for serious food and wine.

EAT >

Eleven Barrack’s menu is a confident ode to steak, seafood and the kind of comforting classics that suit a big room and a long lunch. Coal and wood fire do plenty of the talking: premium cuts are grilled over flame, and fish arrives with the sort of bronzed skin and gently smoky richness that tells you the grill is being used with intent rather than as decoration.

A signature spanner crab and fish pie captures the kitchen’s mood perfectly: technically precise, nostalgic in spirit, and unabashedly luxurious once you crack the pastry and let the shellfish richness spill out. Elsewhere, expect coal-roasted fish with vivid, herb-driven sauces; side dishes that are elevated to star status (think twice-baked potatoes reworked with sour cream, mustard and pancetta); and a supporting cast of bright, cleverly composed salads to keep all that indulgence in balance.

Behind it all is the Bentley Restaurant Group team led by chef Brent Savage, with group head chef Aiden Stevens and collaborator Niro Richards shaping the offering. The DNA will be familiar to anyone who has eaten at Bentley Restaurant + Bar, Monopole, King Clarence or Brasserie 1930, but here the brief is more expansive and crowd-pleasing: generous portions, classic flavour structures, and just enough cheffy detailing to justify the two-hat billing.

DRINK >

As with every Bentley venue, the bar at Eleven Barrack is a destination in its own right. A long counter, open from midday on weekdays, anchors the space and draws in city workers for crisp beers, Champagne and cocktails long before the dinner crowd fully settles in.

Martinis are a house ritual, mixed and poured tableside from a dedicated trolley with the sort of quiet theatre that makes even a midweek drink feel like an occasion. The cocktail list blends classics and contemporary signatures, while the wine program—shaped under the broader guidance of Bentley co-owner and sommelier Nick Hildebrandt—leans on both Australian benchmarks and international estates, with sparkling and textural whites particularly well suited to the grill’s seafood focus.

For those who want something more relaxed, the bar menu caters to snacks and a house burger as readily as caviar and Champagne, making Eleven Barrack as viable for a sharp pre-theatre drink as for a fully-fledged celebration dinner.

CONCLUSION >

Eleven Barrack is that rare CBD all-rounder: a serious restaurant that still understands the value of fun. The heritage bank shell, bold design gestures (including that ugly carpet) and polished Bentley Group service (they know how to make tasty food) combine with a steak-and-seafood-led menu to create a room that feels instantly “classic” yet distinctly of-the-moment. Whether you drop in for a Martini at the bar, a long business lunch, or a blow-out dinner built around crab pie, wagyu and Champagne, this is one Sydney dining address that earns its hype—and its hats.

Click on images below to launch the lightbox