The Devonshire Restaurant, Surry Hills

The Devonshire Restaurant Surry Hills is located in cosmopolitan Devonshire Street, just a stone throw away from popular Crown Street. The Devonshire Restaurant is an intimate, relaxed and slightly eclectic space where diners will be treated like old friends with approachable, yet professional, service.

Under the leadership of Head Jeremy Bentley (formerly of The Square (London) and Restaurant Balzac), the passionate and creative kitchen draws upon techniques from a number of different cuisines to bring The Devonshire’s own take on contemporary cooking to Surry Hills.

Yet this is not a restaurant that takes itself too seriously: one of The Devonshire’s dessert staples is a take on its namesake- the Devonshire cream tea- comprising of a Devonshire tea creme brulee and scone and jam ice-cream, with both the dish and the price to make diners smile.

The Devonshire’s philosophy is simple: bringing seriously good, inventive food to Surry Hill’s restaurant scene that is both accessible and affordable.

To create the perfect dining experience, The Devonshire worked closely with interior designer, Victoria Waters to ensure the dining environment was equal in standing to the food, wine and service.

Victoria has complemented the menu by designing a cosy dining room with a distinct European ambience. Dark muted hues on the walls and ceiling are contrasted with striking black furnishings. A feature wall of assorted ornate mirrors adds a unique timeless elegance to the restaurant and a fabric panelled wall is an artistic design feature.

Victoria said: “It was a privilege to work with Jeremy in creating such a great space. Jeremy considered not only the menu but how he wanted his guests to feel when dining at The Devonshire and that provided the perfect design brief for this elegant European style restaurant”. Click here to see Victoria’s work.


Jeremy Bentley
Head Chef/Owner:
Jeremy Bentley began his culinary career in Adelaide working at a number of established restaurants including Tandoori Oven and The Oxford before moving to England to further his skills. He spent a few years at Bristol’s The River Station, before a stint back home at Melbourne institution Syracuse.

Jeremy then headed to London, spending four years at The Square, Mayfair which has held a prestigious two Michelin stars for 12 years. During his time there, under the mentorship of the acclaimed Philip Howard, he became an integral part of the kitchen team progressing from Chef de Partie to Sous Chef. Upon his return to Australia he joined the team of another Howard protégé, Matt Kemp, as Sous Chef at Sydney’s Restaurant Balzac and opened the Devonshire in January 2011.