Glass

Ph: 9265 6068; Level 2, Hilton Sydney, 488 George St, SYDNEY 2000 www.glassbrasserie.com.au

Glass Brasserie, $$$
Open Lunch Mon-Fri noon-3pm Dinner 7 days 6pm-late; Licensed; AE DC MC V
Chef Luke Mangan & Joe Pavlovich (29-11-08) Owner Luke Mangan & Hilton Hotels (29-11-08)

Other published opinions

Age Good Food Guide 2009 "Sceptics of the international hotel dining experience are now converts to this glamorous New York-inspired space in the Hilton Sydney"

Sydney Morning Herald Good Food Guide 2009 Score: 14.5/20 "Start with a drink beneath the adjoining bar's soaring jarrah wine towers with views of the Queen Victoria Building through floorto-ceiling glass windows"

Gourmet Traveller 2009 Australian Restaurant Guide Score: * "The space at Glass is striking. Well-spaced tables are something of a novelty, and cleverly make this cavernous room equally suited to a business lunch or a romantic dinner. The enormous menu is broadly appealing, although dishes read more like a list of ingredients than a description"

Sydney Morning Herald Good Food Guide 2008 Score: 15/20, One Hat "Tall ceilings, dark wood and leather, warm lighting and lots of (not surprisingly) glass letting in natural light by day and CBD views by night"

Gourmet Traveller 2008 Australian Restaurant Guide Score: * "Glass manages t feel cosy in a challengingly large space, and its popularity helps. Gone are the pretensions t classic brasserie style, replaced by a far-reaching Mod Oz menu arranged under 'meats' and 'fish' headings rather than 'poissons' and 'viandes', and its appeal is broad"

Sydney Eats 2008 "The yin and yang atmospheres of lunch and dinner at Glass present a morphing hologram of bright daylight Sydney and a slick subdued New York night"

Sydney Morning Herald Good Food Guide 2007 Score: 14/20 "It's hard to tell who the star of the show. Is it the 13-metre-high jarrah wine towers? Is it a spectacular, soaring room of golden, earthy tones, clever lighting (and by day, just plenty of sunlight), crisp white linen and curving banquettes that puts the grand back into hotel dining? Or is it patron Luke Mangan, putting the celebrity in chef, as he strolls the room to check on his delighted diners? His detailed antipodean take on French brasserie can be overwhelming at times and echoes his Salt days, but he can keep it simple with textbook steak tartare; or chicken liver parfait with toasted brioche."

Gourmet Traveller 2007 Restaurant Guide Score: * "Things are now much clearer at Glass, where once they were clouded by the tension between the French brasserie concept, the epic Tony Chi design of the room and the creative energy of chef Luke Mangan."

Gourmet Traveller 2006 Australian Restaurant Guide "Mighty big room, this, and boy is it ever filled with lots of shiny things: towers of wine, lovely dangling bulbs and enormous windows opening onto the grandeur of the Queen Victoria Building. It's a shame the food doesn't live up to all this promise."