Sydney’s Bentley re-opens in early May with a facelift, new menus in the restaurant and bar, a new wine list and what might be the city's most exciting mayonnaise.

A classic aesthetic and sober-toned interior belie the novel and forward-thinking cuisine delivered by chef Martin Benn at Sepia, his first solo venture, writes Pat Nourse.

Are you looking for pioneering Australian fine dining in high-definition, served with low-key cool? Pat Nourse presents the case for Sixpenny.

A festival of great ideas is executed really well at Sagra, East Sydney’s latest Italian. It’s a gem, and the price is right, too, writes Pat Nourse.