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glass brasserie Restaurant Review: Chef-restaurateur Luke Mangan has been in charge of this showcase 240-seat brasserie at the Hilton Sydney since the property reopened after an extensive renovation. And as the name suggests, sparkling glass features prominently in the design carried out by New York’s Tony Chi. It is the ideal stage for Mangan to display his skills, with an emphasis on fresh, local and seasonal produce prepared using classical French techniques. Together with chef Joe Pavlovich, he serves à la carte and dégustation menus featuring signature dishes such as hiramasa kingfish sashimi with ginger, eschalot and Persian feta, and an organic egg omelet of blue swimmer crab meat and enoki mushroom with herb salad in a miso mustard broth. As you’d expect, the extensive and wide-ranging wine list rises to the occasion with old- and new-world selections, with many offered by the glass.