No.1 Bent Street
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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."


"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."


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


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


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


"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."


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


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


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


“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."


"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."