Hilton Sydney, Level 2/388 George Street, Sydney
Acclaimed chef, Luke Mangan, has long been a trailblazer in defining Australian cuisine and his work at glass brasserie is a testament to this. The resident restaurant of Sydney’s Hilton Hotel, glass brasserie, is well established as an elegant eatery that has set the bar high for culinary offerings in Australia’s leading hotels.
Inside, you can thank New York-based interior designer, Tony Chi, for the impressive fit out that capitalises on the sky-high ceilings. Adorned with contemporary black and gold garlands that set off the contrasting dark wood features, sleek bar and open kitchen, Tony has crafted a dramatic setting for what is promised to be a decadent dining experience.
Just one of the string of venues under Luke’s successful umbrella, glass brasserie upholds his cooking philosophy of using fresh, local ingredients to craft fine food. He is joined in the kitchen by Executive Chef, Peter Cassidy, where they have created a menu that pairs Australian flavours with French brasserie-style techniques and service, as well as a few Asian culinary flourishes to keep things interesting.
Dining fit for any occasion, Luke and Joe’s decadent dishes can be enjoyed as an elegant degustation-style menu, in a more classic à la carte fashion, or even as a refined plant-based experience,thanks to a separate vegan menu. Dishes such as Japanese-inspired Tempura Soft-Shell Crab Steamed Buns with kimchi and citrus mayo, to French style Steak With House-Made Béarnaise Sauce or Café de Paris, and Pork Belly Pancakes served with cucumber, shallot, coriander and hoisin, showcase the harmonious blend of cuisines. Shared alongside prime cuts of sirloin and scotch fillet kissed by the grill, creating that perfect charcoaled-smokiness, this bold Asian-European fusion is a task mastered by very few, and the glass brasserie kitchen seems to tackle it with ease.
When dessert rolls around, the choice between the Sticky Date Soufflé doused in butterscotch sauce and malt ice-cream or the Ricotta Doughnuts with blueberries, lime and basil will not be an easy one. A selection of imported cheeses is another choice to add to the mix, be it a Victorian goat’s milk variety from Castlemaine or a selection of traditional French cow’s milk varieties.
Dining at glass brasserie also means that your choice of wines to pair with your meal will come from its award-winning wine list, curated by Head Sommelier, Mauro Bortolato. 3,500 bottles span one wall of the restaurant, with thousands of others kept in the climate-controlled cellars of the hotel. The 57-page list features prestigious drops from every corner of the globe.
The beauty of glass brasserie is in its simplicity and finesse. Taking the best elements of French brasserie dining and tying in the emerging appreciation for Australian and Asian flavours, this innovative restaurant is raising the bar high for hotel and CBD dining alike in Sydney and the country.
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