No.1 Bent Street
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Press

Press

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“McEnearney's uncompromising sourcing and direct-heat, wood-fired cooking mean the cold-weather rewards are many – among them a pot pie of shreddy oxtail, beef cheeks and bone marrow complete with bone ($36), in a cast-iron skillet under a browned suet crust.”

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"A romp through seasonality."

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"If you've ever wanted to start a cookbook club, head along to learn from the best."

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"Chefs ready to show and tell in cooking masterclass."

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"Swapping a canteen for a CBD location is quite a change, but the laid-back ethos remains at Mike McEnearney's new digs."

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"He’s the master of delicious, nurturing food."

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"It's basically Kitchen by Mike without the queue." 

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"Real Food by Mike features recipes for everything from breakfast to sweets and drinks, with accompanying notes listing the nutritional and potential medicinal benefits of ingredients."

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"Looking for classic, approachable food in a comfortable setting? Mike McEnearney has just the place."

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"Mike McEnearney arrives in Sydney's CBD armed with a hefty wood-fired oven and a menu packed with good things to eat."

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"Mike uses seasonal produce and aims to maximise the usage of his ingredients."

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"Some top Australian chefs are offering cooking classes in May that will help to empower survivors of domestic violence."

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“No 1 Bent St serves food like that at Kitchen by Mike – you’ll recognise some of the classics – but the Bent Street site allows the chef to take dishes up a notch. The menu is seasonal, with a less-is-more approach, and it’s affordable.”

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"McEnearney has built a menu on homely dishes that you might call ultimate comfort food."

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"Should you be in need of some dinner inspiration, may we recommend the Spring Book Series with chef Mike McEnearney ."

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"Hearty and wholesome, with a focus on fresh vegetables and comfort-food flavours."