Just Open: No.1 Bent St, Sydney

Scott Bolles
Beetroot, rhubarb and edamame at No.1 Bent St.
Beetroot, rhubarb and edamame at No.1 Bent St.  Photo: Christopher Pearce

Mike McEnearney's​ long-awaited follow-up to his Rosebery hit Kitchen by Mike finally opens on Monday, and the one-time Rockpool head chef is already pulling all-nighters at the CBD restaurant.

"I sat here all night curing the wood oven. It gave me a great feel for the space which we've deliberately left pretty raw so we can grow into it," he says.

It's the start of a busy period for McEnearney, who opens a Kitchen by Mike at Sydney International Airport in September and is close to signing off on another site, believed to be in Surry Hills.

No.1 Bent Street is the long-awaited follow-up to the more casual Kitchen By Mike.
No.1 Bent Street is the long-awaited follow-up to the more casual Kitchen By Mike. Photo: Christopher Pearce

But right now the focus is on the opening of No. 1 Bent Street by Mike, which differs from McEnearney's pioneering of high-quality food with canteen-style delivery.

"There are lots of reasons why we have included waiters here. It gives me the ability to cook things I couldn't before, like fish pie. A fish pie straight out of the oven looks great, take a few spoons out of it at the counter and it looks terrible," he says.  

"We also have a rotisserie this time. We'll cook fish on terracotta tiles in the wood fire oven."

McEnearney will also bake his own bread, a craft in which he schooled himself by working at Iggy's Bread after leaving Rockpool.

Open Mon-Fri 11.30am-3pm, 5.30pm-late; Sat 5.30pm-late.

1 Bent Street, Sydney, 02 9252 5550, onebentstreet.com.au